Recipe of the Month: Oak Smoked Stanford (May 2017)

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Klein River Oak Smoked Stanford is sent to a magnificent farm near Villiersdorp where is it smoked for 18 hours using a cold smoking technique. Smoking is done the old fashioned way, controlling the draft and temperature by hand. Oak shavings from old wine barrels are used and this gives the cheese a unique flavour.

So unique in fact, that is was recently crowned best smoked cheese in the world at the World Cheese Awards. This month’s winter-warmer recipe is a delicious penne pasta with our Oak Smoked Stanford.

Ingredients
3 cups uncooked penne pasta
1 can diced tomatoes, undrained
2 cups Alfredo pasta sauce
1 cup shredded Oak Smoked Stanford Cheese

Steps

  1. Preheat the oven to 180 degrees Celsius. Spray your casserole pan with cooking spray. Cook and drain pasta as directed on package.
  2. Meanwhile, in a saucepan, heat tomatoes to boiling. Reduce heat to medium; cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated.
  3. In another saucepan, heat the Alfredo sauce over medium-low heat until warm. Stir in cheese until melted. Mix sauce, pasta and tomatoes. Pour into casserole.
  4. Bake uncovered for about 30 minutes or until hot in center.
  5. Serve as is or with some more Oak Smoked Stanford drizzled over.

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