Product of the Month: Udder Delights Cheese

Here at Peaches, our Product of the Month for August is Udder Delights Cheese! We’ve brought this delicious range of cheeses all the way from South Australia to add to the vast range of Fremantle options and give you another option for cheese.

Whether you’re into cheese platters at parties, a bit of crackers and cheese in the lunchbox, or a cheese-inspired beer-o’clock on a Sunday arvo, Udder Delights has something for everyone. With that in mind, here’s a quick highlight reel to get the taste buds (and food ideas) going:

Goat’s Camembert: If you’re on the hunt for a bit of variety in your cheese, going after a goat’s milk cheese can provide you with a great new taste experience. At Udder delights, they’ve taken the old favourite Camembert and put a twist on it by using goat’s milk. The powers that be know that the inside of the Camembert round can be so decadent and soft that it is advised you carefully cut a lid off the top of the round to keep any plates or platters mess-free. Then, dip away!

Marinated Chevré: This delightful marinated offering is jarred in a delicious mix of oil, garlic, and herbs. The recommended way to enjoy this cheese is to dip crusty bread in the oil, then spread the cheese onto it. How good does that sound? We think it’s a winning combination.

Heysen Blue: Blue cheese is a truly acquired taste. But when it is acquired – boy what a taste it is! This blue cheese is carefully prepared to deliver a mild and fruity cheese to enjoy in cooking, on crackers or even by itself.

Goat Curd: For something really different to your average cheese, grab some goat curd. Spread over fresh bread, this is a great product to enjoy with a full-bodied wine. Its unique texture and refreshing finish make this a must for any foodie – and we know how many there are in Perth!

And now, just because we want to give you all the different ways to enjoy Udder Delights Cheese, here’s a delicious recipe to enjoy!



  • 200gm Udder Delights “Adelaide Hills Camembert”
  • 1 large egg, beaten to blend
  • 1 cup fresh breadcrumbs
  • 1 cup Port
  • 1 cup dried figs, halved lengthwise
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1/3 cup Udder Delights “Heysen Blue Cheese”, crumbled
  • Chopped fresh chives
  • 1 French bread baguette, sliced into rounds, lightly toasted


  1. Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
  2. Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
  3. Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.

Source: Udder Delights Cheese

Beyond what’s featured in this recipe, let’s not forget that Peaches also stock a range of product that can complement your selection of cheese, such as breads, crackers and cold meats. So come on into Peaches and grab yourself some Udder Delights’ cheese – our Product of the Month for August. Udderly Delightful!

How to Prep a Meal Like a Master

When life gets hectic, and you find yourself trying to fit in half a million things into an impossibly small window of time, it becomes a real struggle to prepare healthy and nutritious meals without having to sacrifice other things. A shortcut for many is a quick trip to a fast food joint, and we all know how unhealthy that can be! So here’s a meal prep guide that will last you a fortnight, cutting down on nightly meal preparation time, leaving your schedule free for everything else.

Here we go! Start by getting together a selection of fresh fruits and vegetables from Peaches, enough for everyone you will be cooking for over the next 3 or 4 days. Some produce will last longer, like potatoes, onions, and carrots, so you can be confident in getting enough of these for the whole fortnight. Refrigerator regulars like tomatoes, apples, capsicum, cucumber and other “salad veg” will comfortably give you a couple of days in the fridge.

You can make meals quicker and easier every night by planning what you’ll be cooking a few days ahead and doing the hard work early. For example, if you know that Saturday night you’ll be making a stir fry, cutting up the veggies for that can be done at the same time as preparing a couple of chunky pieces of potato, carrot and pumpkin for a Sunday roast.

And for simple lunches that take no effort at all, cook a little extra at night and chuck the leftovers in a container for leftover lunches – yum!

As for meat, fresh is best but buying bulk is not the end of the world – any extra uncooked meat that won’t be used straight away can be put in the freezer so it is available to be defrosted and used another time (this saves a last-minute trip back to the shops for more).

Day Prep Cook Notes
Monday -Buy and store veggies so they last (see above)-Dice up carrot, celery, capsicum, zucchini-Slice up the same amount of each into matchsticks (store)

-Get 1kg Beef Mince

—use 500gm tonight

—use 500gm Wednesday (freeze)

Spaghetti Bolognaise Refrigerate matchstick veg for Tuesday’s meal
Tuesday -500gm chicken breast – sliced-Get out matchstick veg Stirfry
Wednesday -Defrost 500gm beef mince from Monday night-Spices, seasoning, diced onion-Boil and mash potato Rissoles Great for kids to help make, and tasty for everyone too!
Thursday -Grab some fresh steaks-And more fresh veggies-12 med-lge red potatoes – cut into wedges/chips Steak and Home-made chips
Friday -Frozen Seafood from Peaches à defrost and season-cut up veggies for steaming – enough for 2 nights Grilled Fish and Steamed Veg Store cut veg in fridge
Saturday -Use prepped veg from Friday-Take 1kg of Chicken breast and dice. (500gm tonight, 500gm Tuesday)-Peanut butter and coconut milk

-While it cooks, cut up some potatoes, pumpkin, onion and carrot, bag up with olive oil and rosemary, and refrigerate

Satay Chicken and veg Always a leftover favourite
Sunday -Mt Barker chicken (available at Peaches)-Use veg prepared yesterday Roast Chicken Any leftovers can be divided into serves in sandwich bags, and used for sandwiches through the week
Monday -Shopping day à veggies, turkey mince, burger buns Turkey Burgers
Tuesday -Defrost chicken pieces from Saturday night-Rice, stock, diced veg Chicken Risotto
Wednesday -Grate up zucchini, cheese, potato, carrot – enough for 2 nights Veg and cheese Fritters
Thursday -More fresh veggies, sausages (whatever you prefer), recover leftover grated veg from last night, potatoes Sausages, mash and coleslaw Leftover snags: perfect for lunches the next day
Friday -Flour, salt, egg, milk, butter Savoury crepes, your choice of filling
Saturday -Fish fillets, bread crumbs, potatoes Homemade fish and chips Aussie favourite
Sunday -Premium mince, onion, bread crumbs, steamed veg Meat Loaf and veg


As you can see, it’s possible to prep ahead and prep smart to make the weeks easier for making good quality food quickly. So come into Peaches and get around this meal prep plan, or modify if for your own tastes.