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Bega Cheese Recipes

Mac ‘N’ Bega Cheese

Serves: 4
Cooking Time: 45 minutes

Ingredients

  • 10 ounces macaroni pasta
  • 10 ounces Bega cheese, shredded
  • 7 ounces cream
  • 1 tablespoon dijon mustard
  • 2 eggs
  • salt and pepper
  • 2 tablespoons parsley leaves, chopped

Directions

  1. Preheat the oven to 350°F/180°C.
  2. Boil a pot of salted water, add the macaroni and stir occasionally with a metal slotted spoon for 8-10 minutes or per packet instructions. Strain the pasta, cool under running water, and drain.
  3. In a bowl, mix the cream, eggs, 3/4 of the shredded Bega cheese, parsley and season with salt and pepper. Stir the mixture through the cooked pasta, and pour into a baking dish. Scatter the remaining cheese over the top and place in the preheated oven for 25-30 minutes or until cooked through and golden.
  4. Cool for 2-3 minutes before serving.

Tuna Bake with Bega Cheese

Serves: 4
Cooking Time: 45-50 minutes

Ingredients

  • 11 ounces macaroni pasta
  • 5 ounces Bega cheese, shredded
  • 8.5 ounces milliliters cream
  • 3/4 cup frozen peas
  • 1 corn cob, kernels removed
  • 15 ounces tuna
  • 1 tablespoon olive oil
  • 1 onion, diced
  • salt and pepper
  • 3 tablespoon parsley leaves, chopped

Directions

  1. Preheat the oven to 350°F/180°C.
  2. Boil a pot of salted water, add the macaroni and stir occasionally with a metal slotted spoon for 8-10 minutes or per packet instructions. Strain the pasta, cool under running water, and drain.
  3. Place a pan over a medium heat. Add the olive oil, and lightly sauté the onion for 2-3 minutes. Remove from the heat and stir through the corn and peas.
  4. In a bowl, mix the cream, 3/4 of the shredded Bega cheese, parsley and season with salt and pepper. Stir the mixture though the cooked pasta and vegetables, and pour into a baking dish. Scatter the remaining cheese over the top and place in the preheated oven for 25-30 minutes or until cooked through.
  5. Cool for 2-3 minutes before serving.

Bega Steak Sandwich

Serves: 2
Cooking Time: 15 minutes

Ingredients

  • 4 thick slices of crusty bread
  • 11 ounces rib eye steak
  • 2 teaspoons olive oil
  • 1/4 cup onion relish
  • 1 tablespoon dijon mustard
  • 1 tomato, sliced
  • 4 slices Bega cheese
  • 1 small handful arugula, to serve
  • butter, to spread

Directions

  1. Use a large sharp knife to cut the steak, across the grain, into two thin steaks. Season the steaks with salt and pepper and drizzle over the olive oil.
  2. Heat the grill or grill pan to a medium-high heat. Place the steaks on to the heated grill and cook for 1-2 minutes on each side (medium) or until cooked to your liking. Transfer the steaks on to a plate and cover with foil to rest.
  3. Place the bread on to a baking tray and toast in the oven on broil. Remove and spread the butter and relish over the untoasted sides of two slices. Top with the tomato, steak and sliced Bega cheese.
  4. Place the two filled slices in the oven and broil for a further two minutes or until the cheese melts. Remove from the oven and top with arugula. Spread the mustard on the two remaining slices of toast and place on top.

Bacon, Egg & Bega Cheese Pie

Serves: 8
Cooking Time: 60 minutes

Ingredients

  • 8 eggs
  • 1/2 cup cream, thickened
  • salt and pepper
  • 2 tablespoons chives, chopped
  • 5 bacon strips, cut into matchstick pieces
  • 1 tablespoon olive oil
  • 2 pie crusts, thawed or fresh
  • 1 onion, diced
  • 7 ounces Bega cheese, shredded

Directions

  1. Preheat the oven to 350°F/180°C.
  2. Roll pastry out on a lightly floured surface to form a 26cm square. Line the base and sides of a 24cm pie or flan tin with the pastry. Trim any excess and refrigerate for 20 minutes or until the pastry becomes firm.
  3. Place a pan over a medium-high heat. Add the olive oil and sauté the bacon rashes and onion until the edges begin to caramelize and the fat renders a little. Set aside to cool.
  4. In a bowl, whisk the eggs together with the cream, salt and pepper, chives and shredded Bega cheese.
  5. Place the bacon and onion into the egg mix, and pour into the pie base. Bake for 35-40 minutes or until the egg mix and pastry is cooked through.
  6. Let rest for 10 minutes before serving.

Coleslaw

Serves: 4
Cooking Time: 15 minutes

Ingredients

  • 1/4 white cabbage, shredded
  • 1/4 red cabbage, shredded
  • 1 carrot, coarsely grated
  • 1 Granny Smith apple, halved, cored and sliced into thin matchsticks
  • 4 bacon strips, thinly sliced
  • 2 teaspoons olive oil
  • 1 cup Bega cheese, shredded
  • 1/2 cup mayonnaise
  • small bunch of chives, finely chopped

Directions

  1. Place the white cabbage, red cabbage, carrot, and apple in a large bowl and toss until evenly combined. Set aside.
  2. Heat the oil in a medium sized fry pan over a medium heat. Add the bacon and cook for 5 minutes or until brown. Remove from the fry pan and drain any excess oil on absorbent paper.
  3. Add the shredded Bega cheese, mayonnaise and bacon to the slaw ingredients. Season with salt and pepper, and mix all ingredients together.
  4. Sprinkle with the chives and serve.

Bega Cheese Scones

Serves: 10
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients

  • 1 cup self raising flour
  • 1/4 teaspoon salt
  • 2 ounces butter, chilled and chopped
  • 2 ounces Bega cheese, shredded
  • 5 ounces milk (plus extra for brushing)

Directions

  1. Preheat the oven to 425°F/220°C and line a large baking tray with baking paper.
  2. Mix together the flour and salt in a large bowl. Add the butter, then cut into the flour until the mixture resembles breadcrumbs.
  3. Add most of the shredded Bega cheese (keep about a tablespoon for later), and then stir through with a flat bladed knife. Pour in the milk and continue to mix with the knife until a dough forms.
  4. Place the dough onto a lightly floured surface and use a rolling pin to roll out the dough until it is 2cm thick. Use a 5cm round cutter to cut out rounds from the dough. Press any left-over dough together, and then cut out rounds as above.
  5. Place the scones onto a prepared tray 1cm apart. Brush the tops of the scones with milk and bake for 8 minutes. Carefully remove from the oven and sprinkle over the remaining cheese. Return to the oven and bake for a further 2-4 minutes or until well risen and golden.
  6. Remove the scones from the oven and transfer to a wire rack to cool for 5 minutes. Eat the scones warm or at room temperature.

Bacon & Cheese Muffins

Serves: 12
Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients

  • 2 strips bacon, diced
  • 1 tablespoon olive oil
  • 3 eggs
  • 3/4 cup milk
  • 2 ounces butter, melted
  • Pinch cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons parsley, chopped
  • 2 cups self-raising flour
  • 1 cup Bega cheese, grated

Directions

  1. Preheat the oven to 375°F/190°C.
  2. Place a frying pan over medium to high heat. Add the olive oil, then fry the bacon for 1-2 minutes or until crispy.
  3. In a bowl, whisk together the eggs, milk, butter, cayenne pepper, salt and parsley.
  4. In a separate bowl, mix the flour, bacon and melted Bega cheese. Then stir through the egg mixture until all combined. Spoon the mixture in evenly across the 12 non-stick muffin pan.
  5. Bake the muffins in the preheated oven for 25 minutes or until well-risen and golden brown.
  6. Cool for 5 minutes before serving either warm or at room temperature.
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