Author Archives: CheeseShop

Cheese Soufflés

Cheese Soufflés

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ¼ cups milk
  • salt & pepper
  • 1 tsp wholegrain mustard
  • 1 cup grated vintage cheddar
  • parsley & chives
  • 4 free range eggs
  • fresh grated parmesan (to garnish)
Melt butter, stir in flour, cook 1 minute. Gradually stir in milk over low heat. Season and allow sauce to thicken, without boiling. Add cheese and seasoning and allow to melt carefully. Remove from heat to cool. Fold in chopped herbs.

Separate eggs, adding yolks to cheese sauce. Whip whites till stiff. Carefully fold in cheese sauce as quickly as possible.

Pour into buttered ramekins, sprinkle with a little fresh parmesan, and bake in hot oven until set firm and golden, 200° C. Serve immediately.

Variations: Blue or goats cheese also makes a great soufflé.

Lamb & Halloumi Salad

Warm Lamb & Halloumi Salad

  • lamb steak for 4
  • 200 grams halloumi
  • olive oil/butter
  • mixed salad leaves
  • roasted vege salad


  • 1 tbsp chilli sauce
  • 2 tbsp fish sauce
  • juice 1 lime
  • 2 tbsp brown sugar
  • dash balsamic
  • garlic clove chopped
  • 1 tbsp chopped mint
  • 1 tbsp chopped basil

Combine dressing ingredients together in shaker in advance.

Rub lamb steak with garlic and season. Cook quickly in pan with oil 2 to 3 mins each side till still pink in middle. Rest for 5 mins. Slice lamb thinly on the diagonal.

Cut halloumi into cubes and roll in a little flour. Heat butter and olive oil in pan, and fry cubes on medium heat until golden on all sides.

Roasted vege salad: Potatoes, kumara, pumpkin, red onion, capsicum, garlic and any other veges you fancy.

Chop potatoes and kumara into bite size pieces and bring to boil in salted water for 1 to 2 mins. Drain and tip into roasting pan with butter, garlic and herbed olive oil.

Add other veges of choice and season well with salt, pepper, cumin, garlic salt. Cook in hot oven until well browned stirring occasionally.

Lastly add pumpkin seeds, sunflower seeds and cashew nuts and toast a few minutes.

To assemble: Arrange salad leaves on plates, place roasted veges on leaves, then sliced lamb and halloumi. Drizzle lightly with dressing, and enjoy!

Pear and Blue Cheese Salad

Pear & Blue Cheese Salad

  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp coriander
  • 2 pears cored and sliced
  • mesclun/rocket salad mix, sprouts, spring onions, etc
  • ½ cup walnuts
  • 200 grams Windsor Blue
  • splash balsamic
Heat butter in pan, toast walnut pieces briefly. Add brown sugar, coriander and pear slices. Add a splash of balsamic. Cook until golden 1 to 2 minutes.

Place salad on plates, sprinkle over blue cheese. Place pear and walnut mixture on top and spoon juices over. Divine!

Broccoli & Blue Vein Soup

Broccoli & Blue Vein Soup

  • 2 leeks or onions
  • 3 cloves garlic
  • 2 tbsp butter or oil
  • 2 cups chicken stock
  • 2 tbsp flour
  • 1 ½ cups milk
  • 500 grams broccoli
  • 150 grams Windsor Blue
  • 1 stalk of celery
  • handful of herbs: parsley, thyme and chives
  • salt and pepper
Sauté the leeks/onions and garlic in butter, add chopped celery and cook for 5 minutes. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Allow to thicken, add broccoli and
cook carefully for 10 minutes until tender. Add crumbled blue vein, and check seasonings.

Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Delicious!

Traditional Swiss Fondue

Traditional Swiss Fondue

  • 200 grams emmental/gouda
  • 400 grams gruyere/maasdam
  • 1 clove garlic
  • 300 ml dry white wine
  • 1 tsp lemon juice
  • 1 tbsp flour
  • 3 tbsp kirsch
  • ground nutmeg
  • maldon sea salt
  • freshly ground black pepper
Mix the coarsely grated cheeses and flour evenly. Rub a heavy saucepan with the cut clove of garlic and add wine. Bring to the boil, add lemon juice and reduce to a simmer. Gradually add the cheese
mixture, stirring constantly and letting each addition melt.When the mixture is creamy and smooth add kirsch and seasoning to taste and transfer to tabletop burner. If mixture is too thick, stir in a little heated wine, if too thin, add more cheese.
Cheese Fondue with Mushrooms

Cheese Fondue with Mushrooms

  • 2 tbsp butter
  • 200 grams (or 20 grams dried) sliced, mixed mushrooms
  • salt & pepper
  • 1 tbsp chopped oregano
  • 1 tbsp chopped parsley
  • 2 spring onions, chopped
  • 175 ml vegetable stock
  • 3 tbsp lemon juice
  • 175 ml dry white wine
  • 300 grams tasty gouda
  • 300 grams maasdam
  • 1 tbsp cornflour
If you use dried mushrooms follow the instructions on the bag.

Heat butter in a pan and fry the mushrooms for 3–4 minutes until they are getting soft.

Season them with salt and pepper and add parsley and oregano.

Put the spring onions, lemon juice, vegetable stock and 150 ml of the wine into the fondue pot. Heat it gently until it starts boiling. Now add the cheese gradually while stirring. Simmer stirring for a few minutes to cook.

Blend cornflour with wine, and stir into fondue. Stir and cook, then add mushrooms, and check seasoning before transferring to table.


Spinach and Feta Quiche

Spinach & Feta Quiche

  • 2 onions
  • 2 cloves garlic
  • 3 tbsp oil or butter
  • ½ cup grated cheese
  • ½ cup fresh herbs
  • 400 grams spinach or silver beet
  • ¼ cup water
  • 200 grams feta
  • ¼ cup pumpkin seeds
  • 6 eggs
  • 200 ml cream
  • 400 ml milk
  • salt & fresh pepper
  • 1 cup flour
  • 8 to 10 sheets filo pastry
  • ½ cup butter melted
Grease quiche tin, line with buttered sheets of filo pastry.

Chop onions and garlic, saute in oil until soft and lay on filo base, followed by cheese and herbs. Wash spinach, trim stalks and chop up. Sauté spinach in pan on medium heat adding water if
necessary. Drain well, sprinkle over base. Crumble feta cheese and scatter over.

Combine egg, cream, milk, flour mixture well and pour over the filling.

Top with pumpkin seeds and a little parmesan.

Bake quiche in preheated oven 175–180° C for 40 minutes or until firm. Allow to
cool slightly before cutting. Serve with tossed salad. Yum!

Blue Cheese and Mushroom Tart

Blue Cheese & Mushroom Tart

  • 8 sheets filo pastry
  • 200 grams butter
  • 500 grams mushrooms
  • 2 red onions
  • 6–8 stalks silver beet
  • 200 grams creamy blue cheese
  • 1 cup grated cheese
  • 6 eggs
  • ¼ cup cream
  • handful pine nuts
  • handful sunflower seeds
Butter a sponge roll tin and layer filo with melted butter between each sheet. Melt butter in pan, add chopped red onion and cook till softened, add sliced mushrooms, season and cook a little. Add silverbeet or spinach which has been washed and chopped up, put lid on pan and allow to wilt with heat turned off.

Meanwhile beat eggs and cream together and season with salt and pepper.

Put cooked vegetables over filo pastry, sprinkle over crumbled blue cheese and grated cheese. Pour over egg mixture, then pine nuts and sunflower seeds etc.

Pop in oven 170° C for half an hour or until set and golden.

A wicked whey to end a wedding

Cheesemonger Robynne Harvey with a wedding cake made of New Zealand-made cheeses.

SAY CHEESE: Cheesemonger Robynne Harvey with a wedding cake made of New Zealand-made cheeses. MARTIN DE RUYTER/FAIRFAX NZ

Article by Meg Thompson—published in the Nelson Mail on 22 October 2012.

A popular Ruby Bay cheese-monger offers a wedding cake option for people who want something a little less traditional.

They are cheese cakes—made of stacks of whole cheeses.

CheeseShop co-owner Robynne Harvey has been ageing cheeses for the last 13 years and makes her cheese cakes for special occasions.

“The cheese cakes are my biggest passion.”

She said the cakes are most popular for people who want alternative wedding cakes.

“They’re people who aren’t cake people; they want to have glasses of wine and cheese.”

The cakes sell for between $350 and $500 and can weigh up to 10 kilograms.

“That’s a lot of cheese but if you’ve got a couple of hundred people at your wedding they seem to scoff it,” she said.

As one of the only cheesemongers in New Zealand, Harvey buys cheese from New Zealand cheesemakers and ages them until they are ripe.

She said there was an art to being a cheesemonger, something she taught herself and is still learning.

“If you get it wrong they go in the bin. All cheeses ripen at different rates and things can get over-ripe before you know it.”

Harvey has been selling her cheeses at the Nelson Market for the last 13 years and said she has only missed two weekends—once when she went to Australia and once recently due to bad weather.

She also sells them at the Motueka Market and online.

“They are very popular … I sell to people all over New Zealand,” she said.

Harvey has seen how New Zealand’s cheese tastes have changed over those 13 years.

“I think we’re getting more sophisticated all the time and people are almost starting to turn their noses up to the bigger blocks.”

The former secretary got into the cheese business because of her love of food which she gets to indulge in when she taste tests her cheeses.

The secret to her success: “Treat customers as you would want to be treated.”

Cheese takes the cake

Robynne Harvey with a wedding cake made from cheeses.

SAY CHEESE: Robynne Harvey with a wedding cake made from cheeses. MARTIN DE RUYTER/NELSON MAIL

Article published in the Nelson Mail on 16 July 2009.

Forget the double chocolate cake, the lamington tower or traditional fruit cake the wedding cake du jour is solid cheese.

Moutere-based CheeseShop co-owner Robynne Harvey has been approached to make a cake for a Dunedin woman who got married in the United Kingdom and wants to recreate her cake for friends and family in New Zealand.

Cheese wedding cakes were “very trendy” in the United Kingdom, Ms Harvey said.

“They have been for a couple of years. We are a bit slow here.”

Ms Harvey said the woman had showed her a picture of the cheese cake she’d had and the CheeseShop was putting together a selection of award-winning New Zealand cheeses for the bride.

The cheeses would be couriered, with assembly instructions, to Dunedin for the woman to assemble for another ceremony in August.

The original cake weighed around 19 kilograms, enough to go around 200 to 250 people in a buffet style meal, and retailed for around $900.

Ms Harvey said the cake heading to Dunedin would be smaller, feed about 100 to 120 guests and cost about $350.

The CheeseShop has stalls at both the Nelson and Motueka markets, and also sells its cheese on the internet.

Ms Harvey said it was the first wedding cake she had made, despite having been approached by other people, usually those back from trips to England, in the past.

Like many wedding cakes, once the bride and groom had been photographed cutting it, the cake’s tiers would be dismantled and eaten, she said.

“I would serve it with breads, crackers, lots of fruit and lots of different nibbly options like seafood pate and nuts.”