FRICO CHEESES AND THE BEST TOASTY RECIPES

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August 11, 2015 / By / , , , , , , , , , , / Post a Comment

My blogging PR peeps at Nuffnang got in touch and asked if I wanted to write about cheese, they said some brand that I didn’t hear over the sound of gushing saliva and Homer Simpson like moaning in anticipation of FREE BLOODY CHEESE :). One of my greatest loves in life is red wine, and what goes best with red wine besides more red wine? CHEESE!!! I was on board and started planning how I could write it up to make it unique. So I have a product article for you, this is a sponsored post, as in Nuffnang and the peeps at Frico Cheese sent me a bunch of cheese to write about. This is no way means I would be instantly be raving my head off about it, although it is an article about cheese, and even crappy processed cheese still tastes nice if cooked, presented and accompanied well.

 

frico cheeses image

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | ESKI BAG OF FRICO CHEESE GOODIES

 

At first I thought I was only getting a couple of blocks but then an entire eski bag turned up packed with cheese and a funky assed cheese knife, a video, some recipes and information about all the cheeses and more Frico branded toothpicks to see me out for post red meat indulgence for years to come. I had to up my cheese serving game so I planned a cheese afternoon with four friends. Said afternoon went incredibly pear shaped as I was also on call for work and spent two hours on the phone while serving cheese and then having to leave mid cheese meals all from the Frico range. But fear not, I made cheese goodies for three days in a row :).

 

RASPBERRY CHEESE SPINACH EGG TOASTIE IMAGE

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | MY VERY OWN CROQUE FRAMBOISE FROMAGE BEFORE HITTING THE PAN

 

So my plan was five people in total, cheese platter to sample the cheeses followed by two “toasties” utilising said cheeses. My toasties I was cooking were firstly, a simple croque monsieur (croak missyou for pronunciation’s sake), and I was going to follow this with my own creation, what I labelled a “croque framboise fromage” or in english – a raspberry, spinach, cheese toasty dipped in egg and fried to golden awesomeness.

Due to work disasters we got through the cheese samples and I cooked a more basic croque monsieur and served this all while trying to resolve IT issues on the phone, sadly I had to skip the béchamel version and go with the simplified version, I then served myself the croque framboise format for breakfast and the following night I introduced a third, sublime addition, croque brussels bacon.

 

FRICO CHEESES ON A PETER CRISP PLATTER IMAGE

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | CHEESE PLATTER OF GOODIES – GLASS PLATTER A PETER CRISP DESIGN

 

Now, Frico cheese? I had never heard of it before, but I will be purchasing and serving it again. All the cheeses I got to taste where hard cheeses, superb hard cheeses, so keep a soft spot for the local Australian product for the soft cheeses and these beauties; give them a shot for your hard cheeses.

Some history about Frico:

Frico Dutch cheeses are known and loved throughout the world. Made with fresh milk from Friesian cows, the cheeses are naturally ripened and crafted by experienced cheese-makers to provide the pure goodness and authentic taste of nature at its best. Holland, where Frico is based, is the natural homeland of delicious quality cheese. Although produced in Holland, Frico cheeses are enjoyed in many countries across the world for their varying tastes and dairy nutrients. Whether mild, matured, seasoned with herbs or made from goats’milk, every cheese has a unique taste.

Where can you get Frico Cheese from? From what I can find online, only at Woolworths in the deli section for now.

 

raspberries in a pot image

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | RASPBERRY MIXTURE FOR MY CROQUE FRAMBOISE FROMAGE

 

The cheeses we indulged in were:

Gouda, Frico Smoked, Maasdam, Chevrette and Spiced Cumin Gouda.

The verdict from everyone – the Gouda was hand’s down the favourite with a close following Frico Smoked, the Spiced Cumin Gouda was enjoyed but it was felt it was too cumin-y, I would use the Spiced Cumin Gouda with the normal Gouda to mild it down and melt in on an open faced ham and tomato toasty. The Maasdam and Chevrette cheeses I only gave the guests a small sample of as I was going to use these in the cheese toasties, but they were greatly enjoyed – the Chevrette was my personal favourite. The Maasdam I selected for the Croque Monsieur and I thought the Chevrette would be perfect for the Croque Framboise Fromage.

 

CROQUE MONSIER IMAGE

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | CROQUE MONSIEURS

 

CROQUE MONSIEUR RECIPE: (serves 4)

YOU WILL NEED:

8 slices bread, you could go crusty bread but to be honest I wanted the cheese to soar so went a very simple baked white bread from the local baker sliced to thick toast size

4 eggs

Enough ham of choice to cover 4 sandwiches, I went off the bone, I would recommend the best ham you can find

Cheese, I used most of the block of Frico’s Maasdam. The Maasdam has a sweet and nutty flavour and worked brilliantly, it melted superbly. I also used a small amount of the Gouda to grate over the top of the hot Croque Monsieurs to serve

YOU WILL NEED TO:

Beat eggs into a large bowl and heat a large frypan on medium to high, also turn on oven onto a medium heat (this is only to keep them warm while you make them all)

Butter bread on one side, this will be the OUTER side, not the inside

Place your ham and cheese inside the bread sandwich with butter on OUTSIDE

Submerge in the beaten egg mixture and cover all over

Place egg covered sandwiches into pan and cook, flipping once, until beautifully golden and so you can see cheese oozing. I did two at a time, and then kept them warm in the oven while I made the next batch

Serve on a platter and if making the uber traditional Croque Monsieurs it is here you would use a béchamel sauce to pour over but I went for an easier grated Gouda over the top

THIS WAS DELIGHTFUL, it is simple and it has a history centuries old in France. FYI – serving it with a fried egg on top makes it a Croque Madame. 🙂

 

CROQUE MONSIER IMAGE

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | CROQUE MONSIEURS

 

JK’S CROQUE FRAMBOISE FROMAGE RECIPE (serves 4)

YOU WILL NEED:

8 slices bread, you could go crusty bread but to be honest I wanted the cheese to soar so went a very simple baked white bread from the local baker sliced to thick toast size.

4 eggs

Plenty of Frico Chevrette cheese (I used about half the block) – the Chevrette is a mild soft goat’s cheese and I bloody loved it!

You can also use any white cheeses for this, any goat’s cheese, a mozzarella, cheddar etc, Cut cheese into small strips you can place and layer into the toasty.

Fresh spinach OR ROQUETTE WOULD BE BETTER (I used spinach but roquette would have been so much better with its pepperiness)

1 cup fresh or frozen raspberries

2 tbs balsamic vinegar

2 tbs. brown sugar (rapidura would also be ideal)

YOU WILL NEED TO:

In a small saucepan, combine raspberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries. Save the syrup for cocktails, pancakes or whatever!

Beat eggs into a large bowl and heat a large frypan on medium to high, also turn on oven onto a medium heat (this is only to keep them warm while you make them all)

Butter bread on one side, this will be the OUTER side, not the inside.

Spread the raspberry mixture into the bread sandwich with butter on OUTSIDE. Add roquette and be generous with cheese.

Submerge in the beaten egg mixture and cover all over.

Place egg covered sandwiches into pan and cook, flipping once, until beautifully golden and so you can see cheese oozing. I did two at a time, and then kept them warm in the oven while I made the next batch.

Serve and enjoy!! This would also work with a side of crispy bacon and perhaps even some maple syrup (oooooh yeah!!!! :))

 

CROQUE FRAMBOISE FROMAGE IMAGE

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | CROQUE FRAMBOISE FROMAGE

 

And the best for last……….

CROQUE BRUSSELS BACON (serves 4)

YOU WILL NEED:

8 slices bread, you could go crusty bread but to be honest I wanted the cheese to soar so went a very simple baked white bread from the local baker sliced to thick toast size

About a dozen small sized brussels sprouts (less if larger) and shred them

Lots of sliced Frico Gouda, you can use leftovers for anything so don’t stress if you make too much

2-3 rashers of bacon, sliced thinly

S & P and some chilli flakes (no eggs for this one)

Small amount of butter

 

BRUSSELS SPROUTS AND BACON FRYING IMAGE

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | BACON AND BRUSSELS SPROUTS FRYING UP

 

YOU WILL NEED TO:

Fry up those brussels and bacon in some butter and season with S & P and chilli. Do this to your liking, I like them slightly charring and crispy and I LOVE chilli but you may prefer it different – EXPERIMENT WITH WHAT YOU LIKE!!

Butter bread on one side, this will be the OUTER side, not the inside.

Spread your Brussels mixture on the inside of your sandwich and generously top with cheese (I was stupid and did not use enough cheese – you can’t even see ooze, this is sad, but it was still delightful). Remember for the 3rd time haha – BUTTER ON THE OUTSIDE 🙂

Place sandwiches into pan and cook, flipping once, until beautifully golden and so you can see cheese oozing (unlike mine :)).

Cook two at a time, and then keep them warm in the oven while you make the next batch.

Serve and enjoy!!

 

BRUSSELS SPROUTS AND BACON FRYING IMAGE

FRICO CHEESES | SPOONING AUSTRALIA PRODUCT REVIEW | CROQUE BRUSSELS BACON IS SERVED

 

Huge thanks to the people at Nuffnag and Frico for the opportunity to indulge and cook with these fabulous cheeses. Get it in your belly!!

 

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Howdy, I grew up with a cook mum who made many many nomnoms. My passion has always been four things: food, movies, photography and wine. Somehow this meant I would become a cinema projectionist/ technician, food critic, home cook, food photographer and wine addict - so basically win win - enjoy life and NEVER diet - just be healthy :)

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