Fresh Curd.

Soft fluffy and mousse-like. Crumbly, zingy, lemony with a fresh taste. Enjoy with crusty bread and a drizzle of honey. Great for making Curd cheese and wild garlic pesto tart topped with sprouting broccoli.

Size: 150g

Allergen Information: Contains Milk
All of our cheese is pasteurised, vegetarian and made from our cows milk. Please refrigerate on arrival.

Nutrition Information:

per 100 g of product:
Energy 628 kJ /
150 kcal
Fat 8,0 g
of which saturates 5,0 g
Carbohydrate 3,5 g
of which sugars 3,5 g
Protein 16 g
Salt 1 g

Recipe Ideas:

The best bit about carrot cake is the icing…. 175g Brinkworth Dairy butter, 300g icing sugar, zest of one lemon and 150g Brinkworth Dairy curd.

With Brinkworth Dairy Curd cheese salad, add rocket, satsuma, nuts, olive oil, apple cider vinegar, salt, chopped nuts and horseraddish mustard.

 

Use our curd cheese – and left over yogurt and curd pots- to make healthy frozen cheesecakes. Blend 30g coconut, 60g nuts, 15g nut butter and 1 tsp of honey. Press into the bottom of 3 empty Brinkworth Dairy curd or small yogurt pots. Blend 150g banana and 80g Brinkworth Dairy curd cheese. Put this on top of the base. Finish with chocolate chips and banana slices. Freeze. It’s delicious and it’s a great way to reuse the plastic pots.

Cook 50g quinoa in 150ml water and a pinch of salt. Mix 3tsp olive oil, 3tsp soya sauce, 1tsp paprika, 1/2 tsp cumin, 1/4 tsp hot chilli powder, 1/2tsp onion granules and 140g of chickpeas and fry this mixture. Cook up separately 80g passata, 80g Chopped courgette, 50g mango, 25g chopped onion, 50g spinach and then mix in the cooked quinoa. Make the dressing from two tbsp curd cheese, a squeeze of lemon juice and a handful of chopped corriander and parsley.

Wrap 2 Abel’s boiled eggs and 40g Brinkworth Dairy curd cheese in 4-8 lettuce leaves.

Recipe idea for our Brinkworth Dairy curd cheese and Wiltshire Loaf. Soak 30g sunflower seeds in boiling water to soften them and then drain. Whiz seeds and 70g passata in the blender. Alternate Layer 75g sliced courgette, seed tomato mixture, 25g Wiltshire Loaf, 25g curd cheese, and 75g sliced aubergine. Bake at 175degrees for 20 minutes (or longer if in one big dish)

Whizz 50g wilted spinach, 1 of Abel’s eggs, 80ml milk and a tsp herbs with 25g flour. Leave to rest for 10 minutes whilst you fry mushrooms and ham. Then fry the batter to make the crepes. Spread the crepe with Brinkworth Dairy fresh curd and fill with the mushroom mixture.

Tiramisu porridge. Cook 40g oats, 150ml Brinkworth Dairy milk, 1 (decaf for me!) espresso. Mix 80g Brinkworth Dairy vanilla yogurt and 30g Brinkworth Dairy curd cheese. Alternate layers and top with cocoa powder.

Use the curd to make a cheesecake.

Wrap curd in smoked salmon and flavour with cracked black pepper and lemon juice.

Follow Brinkworth_Dairy on Instagram for more recipe ideas

 

 

Nutritional Information

Nutrition InformationQuantity per 100g/100ml
EnergyKJ: 1031
Kcal: 248
Fat (g)19.1
Saturates (g)12.7
Carbohydrate (g)3.6
Sugars (g)0.6
Protein (g)15
Salt (g)1.7

1 review for Fresh Cows Curd Cheese

  1. Lisa (verified owner)

    Great in salads.

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