Ocado Vegetarian Italian Hard Cheese

Ocado Vegetarian Italian Hard Cheese.
Unpasteurised medium fat hard cheese.

Strength - 4

This delicious vegetarian Italian hard cheese is perfect for adding a touch of Italian to your favourite dishes. Its creamy, fruity flavour and hard texture makes it ideal for grating over pasta, risotto, pizza and salads.

Got any lovely leftovers?
There’s no need to worry about waste if you have extra cheese that needs using up, simply scroll down for our quick and easy Cauliflower Cheese Soup recipe.

Whether you're looking for hard, soft, British or Continental, we've got choices galore in our Ocado range, simply search for 'Ocado cheese'.

Produced and packed in Italy using Italian milk.

Keep refrigerated 0 to +5ºC.
Once opened, keep refrigerated and consume within 7 days.
Do not exceed the Use By date.

Don't Recycle

Warning:
Made with unpasteurised milk.

Packaged in a protective atmosphere.

Unpasteurised Medium Fat Hard Cheese (Milk).

For allergens, see ingredients in bold.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Cauliflower Cheese Soup
Prep time: 10 mins
Cook time: 4 hrs 10 mins
Serves: 8

Nothing beats the comfort of a bowl of hot soup on a cold day, and this recipe can be cooked in a slow-cooker or on the hob. Cauliflower is simmered until tender in thyme-infused milk before being blitzed until velvety smooth. A generous amount of cheese is stirred in along with a dollop of tangy mustard until you’re left with a molten pot of cheesy heaven. Served with a couple of crunchy croutons or even a few slices of crusty garlic bread, it’s a great low-effort, vegetarian weeknight dinner.

Ingredients:
1 onion, roughly chopped
2 garlic cloves, grated or crushed
3 thyme sprigs, leaves only, plus a little extra to serve
1½ cauliflowers, cut into small florets
800ml whole milk
150g mature cheddar cheese, grated
50g vegetarian Italian hard cheese, grated
1 tbsp Dijon mustard
1½ tsp white wine vinegar
50g croutons, to serve

Method - Hob
Step 1
Fry the onion and garlic in a large pan over medium heat in a little hot olive oil until soft.

Step 2
Add the cauliflower, thyme leaves, milk and 600ml water, cover and bring the soup up to the boil, then uncover and simmer over a low heat for 35-40 mins until the cauliflower is soft.

Step 3
Blitz the soup (in batches if needed) until silky smooth. Stir in both kinds of cheese and the mustard and stir until the cheese has melted fully, then stir in the vinegar, season to taste and serve.

Method - Slow Cooker
Step 1
Place the onion, garlic, thyme, cauliflower, milk and 600ml water into the slow cooker. Cook on high for 4 hours.

Step 2
Process the soup in batches until silky smooth using a blender or immersion stick blender.

Step 3
Add both kinds of cheese and the mustard to the soup, stir until the cheese has melted into the soup, then add the vinegar and season to taste with salt and coarse ground black pepper.

Step 4
Serve the soup with the croutons scattered on top.