Guernsey girl
Inspired by Scandinavian bread cheese and similar to Middle Eastern halloumi and Greek kefalotyri – the Opa! Cheese – this firm Guernsey cow’s milk cheese becomes crisp and golden outside, with a soft, slightly salty, squeaky bite when fried or grilled. Made with 100 per cent Guernsey milk, it’s rich with a sweet cream aroma and not as salty as other grilling cheeses.
Guernsey cow milk is richer in butterfat and proteins compared to the more common Holstein milk, and boasts some unique properties including: high levels of Beta Carotene, more Omega 3, and Beta Casein A2. A2 is an easier to digest protein; some folks who can’t eat other cheeses, may be fine with A2 cheeses, such as this. Because of its generous butter fat, sharp, acidic foods complement this cheese well. Best enjoyed warm or hot!
PAIRING RECOMMENDATIONS
An off-dry Riesling or crisp sparkling wine will complement the saltiness and texture of this cheese. A fruity Session IPA or cherry cider will also do the trick.
On a cheeseboard with, fry up a few slices for a nice, crunchy surprise. Guernsey Girl is rich, so it pairs well with acidic, sharp flavours: pickles, tomato, lemon juice or marmalade.
IN RECIPES
Sliced or cubed it’s lovely and mild at room temperature in salads; cooked in a curry, in place of paneer; or cut into strips for a twist on poutine. Try frying a slab of Guernsey Girl in a splash of olive oil, then deglaze the pan with ouzo, Pernod, or sambuca, and serve with slices of tomato and grilled bread. View our other Guernsey Girl Recipes.
Grilling Instructions
The outside becomes crisp and richly golden and the center will be gooey and rich.
Slice Guernsey Girl into ½ inch slices or 1 inch cubes
Place on preheated BBQ, Grill, or Pan over medium heat (No oils necessary)
Flip when crispy and caramelized
Continue to grill until desired colour is achieved
Experiment with the thickness of your slices: Thinner slices will yield a crispier result and less of the gooey paste