Our Favourite Recipes

Some of our favourite recipes using some of the cheeses we love most!









Quattro Formaggio Risotto 

Ingredients - Generously Serves 4 - 6

60g butter

1 onion very finely diced

500g packet of Carnaroli Rice

1/2 cup dry white wine

1.5 litres of Chicken or Vegetable stock

100g Gorgonzola Piccante- broken into smaller pieces

100g LG Taleggio - cut into small cubes

100g Pecorino Romano- grated

100g Parmigiano Reggiano - grated

Serve with either white or cracked black pepper



Place the stock in a saucepan and bring to the boil over medium heat. In the meantime, place a heavy-based large, wide-mouthed pot over a low flame and add the butter, then add the onion and stir now and then for 5 minutes until it is soft but not browned, approximately 5 minutes.

Place the rice in with the butter and sit well, stirring and cooking until every grain is coated in butter. 


Add wine, stirring well and cook for a couple of minutes until well absorbed.


Now the most important part, add one ladle or cup of hot stock and stir until it has been completely absorbed, continue with this one ladle at a time, each time it is really important to continue to stir making sure that each additional ladleful has been absorbed.


This will take approx 15 minutes, we want the rice to have a slight bite to it, not super soft or gluggy. 


Approximately five minutes before it is cooked, stir through the Pecorino and the Parmigiano, they will melt immediately, turn off the heat. 

Get all your serving plates ready to go as Risotto is best eaten straight after coming off the stove, now return to the pot and stir through the Taleggio along with the Gorgonzola Chunks. 


Serve immediately and enjoy the love and comfort from this glorious cheesy classic.




$35 excluding delivery



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Ingredients – Serves 6

1.3 kg potatoes washed and peeled - leave whole

500g Préféré de nos Montagnes (Reblochon) - sliced in half horizontally

1 x brown onion, finely diced

200g bacon diced (can omit without altering any other ingredients)

 4 TB Creme Fraiche, or Sour Cream or Cream

1 cup of white wine - can substitute with chicken or vegetable stock if desired

salt and pepper to season

Preheat oven to 190 degrees celsius. 

Peel potatoes and place into a large pot, add a pinch of salt and cover with cold water - bring to boil and cook potatoes until tender. 


Do not overcook, potatoes still need to be firm enough to hold shape, you should be able to pierce easily with a vegetable knife. Remove from heat and strain, let cool until you are able to handle. Cut potatoes into equal size chunks or disks (roughly 2cm thick) and set aside.


In a pan over medium heat, saute your bacon and onion together until cooked, not super brown, just cooked.  If you are not using bacon, please use a small amount of olive oil to cook your onions. Turn off heat.


In a baking or casserole dish, spread out half the potato to cover the base, then spread the bacon and onion mixture, followed by 2TB of creme fraiche, spread the creme fraiche out as best you can, however, it doesn't matter, it will spread whilst cooking.


Take your half Reblochon and either cut into many smaller pieces or just in half again and lay this on top of your potatoes, etc. 


Follow with the remaining potatoes, the rest of the Creme Fraiche, the remainder of the Reblochon and finally pour over your wine.


Bake in the oven for 15-20 mins until golden brown and bubbling! Serve hot and with love.




($65 excluding delivery)



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**Recipes and images courtesy of Mandy Hall – MasterChef 2019 @mandyhallfood**












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