TECHNIQUE

• preheat oven to 180C
• prepare a oven proof baking tray by greasing with 1 tablespoon of olive oil
• remove outer green layers from corn cobs, and place on the prepared baking tray
• toss the cobs with the slices of chilli and remaining olive oil 
• bake in oven for 30 minutes
• when the cobs are cool remove the kernels with a sharp knife, starting at the top and cutting downward with a gentle sawing motion. Cut about two-thirds of the depth of the kernels
• very gently toss corn and integrate the grated Cheddar into the salad and then transfer to a medium sized serving platter
• just before serving, drizzle with Apple Cider Vinegar, any remaining chilli slices for garnish, and a quick seasoning of salt and pepper
• if you have access lemon or lime, you can’t beat a squeeze of citrus when in season

Calcium Hero of the Dish | Mt Jagged Mature Cheddar

 Alexandrina’s Mt Jagged Mature Cheddar is presented in its cloth bound red wax rind. It is a cheese with a firm, smooth texture with nutty, savoury and slightly caramel flavour. This cheese is a handmade closed-textured, cloth-rinded Jersey milk Cheddar matured for over 6 months. This Cheddar is produced using traditional Cheddaring techniques in a 1,000 litre open vat. It has a warm golden colour, with a pleasing nose and a satisfying flavour profile. It has a gentle sharpness, balanced with a sweet mellow after-taste, and its flavour remains on the palate. Matches red and fortified wine. 

By: Rebekah McCaul, Alexandrina Cheese