delicious Australia - May 2020

BEYOND
Ellie and Sam Studd are shining
not your average cheese.
@thestuddsiblings
CHEDDAR IS AUSTRALIA’S most
SELECTING & STORING
1 lemon wedge, ice, and cornichons,
popular cheese. All too often, though,
Buy cheddar freshly cut from the wheel
drained, to serve
the name refers to an industrially made,
to get a taste of clothbound cheddar.
100g clothbound cheddar (we used
processed brick of cheese aged in plastic
Use cheese paper or reusable beeswax
Will Studd Farmhouse Cheddar)
and with words like ‘sharp’ or ‘tasty’ on
food wrap to cover the cheese, and store
the packaging.
in the vegetable drawer of the fridge to
DILL PICKLE SALT
Enter genuine artisanal clothbound
maintain optimal humidity and keep the
1 tsp dried dill
cheddar. Authentic cheddar is made using
cheese fresher for longer.
1 tbs citric acid (from supermarkets)
the time-honoured technique of
‘cheddaring’, which involves hand-tacking
blocks of formed curd into small towers to
force out the whey and acidity, then milling
and salting it. The best examples are then
wrapped in muslin or cloth, sealed with
lard and matured for at least one year.
The maturing process for a proper
clothbound cheddar is a labour-intensive
process, so authentic cheddar may cost
a bit more than its supermarket namesake.
But from the moment you experience the
evocative flavours, earthy aroma, firm,
moist texture and lingering tang of real
cheddar, you’ll never miss the massproduced
stuff again.
BLOODY MARY & CHEDDAR
SERVES 4
We discovered this Bloody Mary and
cheese pairing recently, and it’s now a
brunch staple!
4 cups (1L) good-quality tomato juice
100ml vodka or bourbon
Worcestershire sauce, to taste
Tabasco sauce, to taste
1 tsp each celery salt, Dijon mustard,
wholegrain mustard and
cornichon brine
5cm piece fresh horseradish, grated,
or 1 tbs jarred
1 tbs onion powder
1 /2 tsp granulated garlic
For the dill pickle salt, combine ingredients
with 1 /2 tsp each salt and black pepper in
a bowl and combine. Transfer to a plate.
Place all ingredients, except lemon, ice,
cornichons and cheddar, in a large jug.
Season to taste and stir to combine.
Rub the rim of 4 glasses with lemon,
then dip in dill pickle salt. Fill each glass
with ice, then pour in Bloody Mary and
top with cornichons on a cocktail stick.
Serve alongside sizeable pieces of
cheddar for an earthy, punchy addition
to a brunch beverage.
PHOTOGRAPHY CHRIS COURT STYLING KIRSTEN JENKINS
MERCHANDISING EMMALY STEWART
16 delicious.com.au