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Stir it up magazine March 2017

MEDITERRANEAN CHEESE Feta is a firm white cheese with a crumbly texture that has a fresh, salty, tangy flavour. Made from thick, aromatic sheep and goat’s milk, Feta does not melt completely when cooked or grilled and lends its likeness to salads, pastries and pies or simply mixed with fresh vegetables. A delicious and endlessly versatile cheese. Halloumi is a Cypriot cheese with a unique texture. It is a semi hard, unripened, brined cheese - salty and tangy with a bouncy texture. The only cheese that doesn’t melt when heated, cooking or grilling causes the milk sugars to caramelise on the surface, giving a taste of sweetness. Halloumi is made from a blend of cow, sheep and goat’s milk. CRANBERRY, FETA & WALNUT SALAD INGREDIENTS 2 cups mixed salad greens (I use leaf lettuce, endive and radicchio) 1 cup dried sweetened cranberries 4 oz crumbled Feta cheese ½ cup walnut pieces, toasted 2 tbsp balsamic vinegar 1 tbsp honey 1 tsp Dijon mustard ¼ tsp ground black pepper ¼ cup extra virgin olive oil SERVES 4 PREPARATION METHOD Toss greens, cranberries, Feta and walnuts in large bowl. Mix vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, whisking constantly until well blended. Pour over salad; toss to coat. Serve immediately. WIN ONE MONTHS SUPPLY OF MEDITERRANEAN CHEESE! Send in your own Mediterranean cheese recipe and the tastiest, most original one as chosen by our panel, will win one month supply of their chosen cheese absolutely free*. The winning recipe will also be included in the next Futura Cheese Guide publication. *Subject to terms and conditions. Please visit our website for more information. WWW.FUTURA-FOODS.COM +44 (0) 1666 890 500 INFO@FUTURA-FOODS.COM @FUTURAFOODS


Stir it up magazine March 2017
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