Cheese Counter
complete with cheesy, toasty topping.
The Studd siblings serve up a French onion soup with a luxe cheese toast.
IN THE WORLD of artisan cheese, ‘slow’ is key. From caring for the animals and working with the seasons, to the patience needed to mature a cheese for months after it has been crafted, there’s no rushing the process.
One Australian cheesemaker who exemplifies this is Nick Haddow from Bruny Island Cheese, who has spent years studying the intricacies of making quality cheese. Haddow and his team understand that good cheese starts in the paddock, and that everything from the cow breed to the climate, grasses and herbs growing in native pastures work together to create regional character in a cheese.
Our favourite Bruny Island Cheese is the Raw Milk C2. This is a delicious slowcooked curd cheese that is both sweet and savoury, with a delightful depth of flavour and lingering nutty notes. Pair it with ham, mustard, onion jam or apricot chutney. It’s also a fantastic melter. Find Bruny Island Cheese at your local cheese shop, or head to their website and order online. Store it in the vegetable compartment of your fridge, wrapped in wax paper.
FRENCH ONION SOUP WITH BRUNY ISLAND C2 CHEESE TOAST SERVES 4
40g unsalted butter (we used Le
Conquerant), plus extra to spread 4 large onions, halved, thinly sliced 4 eschalots, thinly sliced
2 thyme sprigs
8 cups (2L) beef bone broth (or any good
quality beef stock)
2 tbs sherry or ruby port
1/2 garlic clove
4 slices sourdough
1 cup Bruny Island C2 or other hard
Alpine cheese, grated
Melt butter in a large heavy-based saucepan with a lid over medium-low heat. Add onion and eschalot and cook, covered, for 40-50 minutes, stirring frequently, until deep golden and sweet. (You may need to stir more frequently towards the end. Be careful not to burn the onions, as they will become bitter.)
Add thyme, stir to combine, then add half the broth and simmer, uncovered, for 15 minutes. Add remaining broth and sherry, and simmer for a further 40 minutes or until the soup is rich and has reduced slightly. Season to taste.
Meanwhile, to make the Bruny Island C2 cheese toast, preheat oven to 180°C. Rub garlic over both sides of the sourdough slices and spread with extra butter. Place on an oven tray and bake for 3-4 minutes until lightly toasted.
Ladle hot soup into four ovenproof bowls. Top each with a piece of toast, then sprinkle cheese generously and evenly across the top. Switch oven to grill and cook for 2-3 minutes, watching carefully, until cheese is melted, golden and crispy and the soup is bubbling.