4 mezes of Kolattu cheese

 

For 4–6
Difficulty: Difficult
Time required: 2 h 30 min

Linda and Jason used Kolattu cheeses for four Greek-style mezes, i.e. small snacks or starters. Particularly the filo pastry may be difficult to handle for the first time, but it is easier if you allow it to melt properly and remember to cover the plates you are not using with cling film to prevent them from drying.

Filo cheese triangles (8–10 triangles)

Filling
150 g Kolattu Wilhelmiina salad cheese
110 g cottage cheese
1 egg
small bundle of fine-cut mint leaves
2 fine-cut dill branches
peel from ¼ lemon

2–3 filo sheets
100 g melted butter

honey
sesame seeds

Mix the salad cheese, cottage cheese, and egg in a blender until smooth. Add the mint, dill and lemon peel to the mixture in a bowl, season with salt and pepper.

Work one filo sheet at a time, keep the other sheets covered to avoid drying. Spread the filo sheet onto an even surface and cut into four long strips. Add a tablespoonful of the filling to the upper end of the strips approximately 2.5 cm from the top, and fold the top corner onto the filling. Spread melted butter and continue folding and buttering until the entire sheet is folded over the filling as a triangle. Cut off the excess pastry and bake at 190 degrees for 15–20 minutes until golden. Garnish with sesame seeds and honey.

Goat’s cheese filo dumplings (8-10 dumplings)

2 red onions
honey
Kolattu Waldemar goat’s cheddar
2–3 filo sheets
100 g melted butter

Fry the sliced red onions, seasoned with honey, in a drop of oil until soft and dark purple. Add salt. Cut the Kolattu goat’s cheddar into 2x2 cm pieces approximately 1 cm thick. Work one filo sheet at a time, keep the other sheets covered to avoid drying. Spread the filo sheet onto an even surface and cut into four long strips. Cut the strips into three squares, and place the squares on top of each other into a star shape. Place a piece of cheese and some red onion in the middle, spread melted butter onto the edges, and fold the edges of the pastry over the fillings. Spread butter on the outside of the dumplings and bake at 190 degrees for 15–20 minutes until golden.

Saganaki (6 pcs)

1 packet Kolattu Torppari smoked cheese
½ dl flour
1 egg
1 dl breadcrumbs
oil
½ lemon

Cut the cheese into six evenly sized pieces. Roll the cheese pieces in flour, then in the beaten egg, and finally, in the breadcrumbs. Fry in plenty of oil on a hot frying pan until the breadcrumbs take on colour, approximately one minute per side. Finish with lemon juice.

Cucumber and dill salad

Pickled cucumbers
1 cucumber
fine-chopped dill
1 tbsp. vinegar
2 tbsp. sugar
1 dl water
1 tsp. salt

Vinaigrette
3 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. lemon juice
salt

Salad
1 bundle arugula
½ bundle mint
4 branches of dill
1 red onion
150 g cherry tomatoes
Kolattu Wilhelmiina salad cheese

Peel the cucumber, cut in two, and remove the seeds. Cut to thin slices. Mix the ingredients of the broth until the sugar is dissolved, and add the cucumber and dill. Beat together the ingredients of the vinaigrette, season with salt. Add the arugula, fine cut mint, and dill to the vinaigrette. Cut the red onion to slices and the cherry tomatoes in halves. Mix the pickled cucumber and red onion with the vinaigrette, finish with the Kolattu salad cheese and cherry tomatoes.

See other recipes created for Kolatun Juustola:

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