Living in various regional towns in Australia (Tamworth, Bathurst and Orange) has opened my eyes towards pub food. While the pub menu can be quite similar across most pubs, the dining experience at a pub can be just as memorable as any other restaurant dining experience.
When I was provided with a range of Frico Cheeses to sample, I was keen to try Gouda cheese to recreate one of my pub food favourites: chicken parma! I have seen many recipes on Pinterest using Gouda cheese (especially the Gouda grilled cheese sandwich and baked pasta dishes) but never have I thought that it would be easily accessible at the gourmet cheeses section in Woolworths. It is also available at IGA, delicatessens and Costco.
For those who aren’t familiar with Frico Cheese, it is a brand of Dutch cheese based in Holland. The company has a strong heritage in cheese making since 1898 and is still using its original recipes. The cheese are made with fresh milk from Friesien cows which results in the finest, tasty and nutritious cheeses with the highest quality. It offers a wide range which include Gouda, Edam, Maasdam and Chevrette.
Gouda Cheese: It has a soft and creamy taste. When the cheese matures, it acquires a stronger flavour and becomes drier. Frico supplies Gouda cheese in three different stages of maturity: mild, mature and extra mature. Its melt-ability makes Gouda cheese perfect for oven dishes, pizzas or hot sandwiches. At the same time its mild taste makes the cheese ideal for a sandwich or salad. For my baked chicken parma recipe, I used the mild Gouda cheese.
Chevrette: It is a semi-hard cheese made from 100% fresh Dutch goat’s milk. Because Frico Chevrette goat’s milk is pasteurised, it has much milder and sweeter taste than un-pasteurised goat’s milk cheese. The Chevrette is perfect for an aperitif and dices in a salad.
Mild Edam: It has a very mild, neutral taste and, as a result, is many people’s favourite! In total there are three stages of maturity: mild, mature and extra mature. All Edam cheese types are suitable to go in a sandwich or eaten as a snack. As the cheese matures, it becomes more suitable for grating and as a cooking ingredient.
Maasdam: It is ripened for five weeks to maximise its taste, which is sweet and nutty. You can use Maasdam in your sandwich or as a snack. It is also an excellent ingredient for a cheese fondue.
Smoked Processed Cheese: Processed cheese is made by melting ‘ordinary’ cheese and then allowing it to solidify. Smoking the re-melted cheese produces smoked cheese. It is sliceable and great in toasted sandwiches. It is also ideal as a snack.
Nothing feels more fuss free than substituting frying with baking when it comes to making chicken parma. It is a great way to avoid standing by the stove frying the breaded chicken, feeling like a grease ball. This recipe took me about 5 minutes to prep and 25 minutes to bake the chicken. While waiting for the chicken to cook, I made a simple salad dressed with lemon and olive oil. I have also added some sliced Gouda cheese to fancy up my salad.
If you manage to have any leftover chicken parma, it will make a delicious sandwich on the next day!