Summer recipes from Farmhouse Artisan Cheese

From the counter

Recipes

Summer cooking, built around artisan cheese

Summer cooking at its best is generous, unhurried, and built around things worth sharing. These four recipes are designed around the cheeses you will find at our counter in Kerr Village: each one approachable to prepare, and open to adaptation. Browse the full list below, or jump directly to the one that catches your eye.

Burrata with heirloom tomatoes, basil and peach
01

Burrata with Heirloom Tomatoes, Basil & Peach

Light and fresh with almost no cooking required. A ten-minute dish that feels like a proper occasion.
Summer corn and aged cheddar fritters
02

Summer Corn & Aged Cheddar Fritters

Crisp edges, tender centres, and a nutty aged cheddar that gives sweet summer corn real depth.
Blue cheese steak salad with cherry tomatoes and crispy potatoes
03

Blue Cheese Steak Salad with Cherry Tomatoes & Crispy Potatoes

A hearty dinner salad with grilled steak, crispy potatoes, and just enough blue cheese to tie it together.
Comte and summer vegetable galette
04

Comté & Summer Vegetable Galette

A rustic free-form tart built on buttery dough, summer vegetables, and the quiet depth of a good Comté.
Burrata with heirloom tomatoes, fresh basil and sliced peach on a serving plate
Recipe 01

Burrata with Heirloom Tomatoes, Basil & Peach

Best for Easy entertaining, patio lunches, first-course sharing
Serves 4
Time 10 minutes

Creamy, delicate burrata is made for summer. Its soft centre pairs beautifully with ripe tomatoes and sweet peaches, creating a dish that feels special without being complicated.

Ingredients

  • 1 ball burrata
  • 2 cups heirloom tomatoes, sliced
  • 1 ripe peach, thinly sliced
  • Fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze or aged balsamic vinegar
  • Flaky sea salt
  • Freshly cracked black pepper
  • Optional: toasted sourdough or crisp crackers for serving

Method

  1. Arrange the tomatoes and peach slices on a serving plate.
  2. Place the burrata in the centre and gently tear it open just before serving.
  3. Drizzle with olive oil and balsamic.
  4. Finish with basil, flaky salt, and black pepper.
  5. Serve with toasted sourdough or your favourite crisp crackers.

Look for tomatoes that feel heavy for their size and smell fragrant at the stem. This is a simple dish, so the quality of each ingredient really shines.

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Crispy summer corn and aged cheddar fritters served with herb yogurt
Recipe 02

Summer Corn & Aged Cheddar Fritters

Best for Casual dinners, cottage weekends, family-style meals
Serves 4
Time 25 minutes

Aged cheddar brings depth and a savoury finish to sweet summer corn. These fritters are crisp at the edges, tender in the middle, and lovely with a simple herb yogurt on the side.

Ingredients

For the fritters

  • 2 cups fresh corn kernels
  • 1 cup grated aged cheddar
  • 2 eggs
  • 1/2 cup flour
  • 2 green onions, finely sliced
  • 2 tablespoons chopped parsley or chives
  • 1/2 teaspoon baking powder
  • Salt and pepper
  • Olive oil or neutral oil, for frying

For serving

  • 1/2 cup plain yogurt or sour cream
  • 1 tablespoon chopped chives
  • Squeeze of lemon juice
  • Pinch of salt

Method

  1. In a bowl, combine corn, aged cheddar, eggs, flour, green onions, herbs, baking powder, salt, and pepper.
  2. Stir until the mixture holds together.
  3. Heat a thin layer of oil in a skillet over medium heat.
  4. Spoon small portions of batter into the pan and flatten slightly.
  5. Cook for 2 to 3 minutes per side, until golden and cooked through.
  6. Stir together the yogurt, chives, lemon juice, and salt.
  7. Serve fritters warm with the herb yogurt.

A cheddar with a little age gives these fritters more character. Ask us for one with a nutty, savoury finish that melts well.

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Blue cheese steak salad with cherry tomatoes, crispy potatoes and arugula on a platter
Recipe 03

Blue Cheese Steak Salad with Cherry Tomatoes & Crispy Potatoes

Best for Dinner salads, summer grilling, hearty entertaining
Serves 4
Time 35 minutes

Blue cheese brings a bold, savoury richness to this summer salad. A little goes a long way, adding depth to grilled steak, ripe tomatoes, and crisp potatoes.

Ingredients

  • 150 g blue cheese, crumbled
  • 1 flank steak or striploin steak
  • 4 cups mixed greens or arugula
  • 2 cups cherry tomatoes, halved
  • 2 cups baby potatoes, cooked and halved
  • 2 tablespoons olive oil
  • Salt and pepper

For the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper

Method

  1. Toss cooked potatoes with olive oil, salt, and pepper.
  2. Roast or pan-fry until golden and crisp.
  3. Season steak with salt and pepper, then grill or sear to your preferred doneness.
  4. Let steak rest for 5 to 10 minutes before slicing.
  5. Whisk together all dressing ingredients.
  6. Arrange greens, tomatoes, crispy potatoes, and sliced steak on a platter.
  7. Scatter blue cheese over top.
  8. Drizzle with dressing just before serving.

If you are new to blue cheese, start with a milder, creamier style. It gives the dish richness without overwhelming the other flavours.

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Comte and summer vegetable galette with zucchini, tomato and fresh thyme
Recipe 04

Comté & Summer Vegetable Galette

Best for Rustic entertaining, weekend lunches, seasonal dinners
Serves 6
Time 50 minutes

Comté is a firm French cheese with nutty, buttery notes and a beautiful melt. It adds quiet depth to this free-form summer galette filled with zucchini, tomato, and herbs.

Ingredients

  • 1 sheet pie dough or galette dough
  • 1 cup grated Comté
  • 1 small zucchini, thinly sliced
  • 1 tomato, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • Fresh thyme
  • Salt and pepper

Method

  1. Preheat oven to 400°F.
  2. Roll dough onto a parchment-lined baking sheet.
  3. Spread Dijon mustard over the centre, leaving a 2-inch border.
  4. Sprinkle grated Comté over the mustard.
  5. Layer zucchini, tomato, and red onion on top.
  6. Drizzle with olive oil and season with thyme, salt, and pepper.
  7. Fold the edges of the dough over the filling.
  8. Brush the crust with beaten egg.
  9. Bake for 30 to 35 minutes, until golden and bubbling.
  10. Let rest for 10 minutes before slicing.

Comté is a lovely cheese to keep on hand because it works well both for cooking and for a simple cheese board. Its nutty flavour is easy to enjoy, but still feels special.

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These recipes are meant to be flexible. Our cheese selection changes often, and that is part of the pleasure of shopping from a curated counter. If a recipe catches your eye, visit us in Kerr Village and we will help you choose the right cheese for the dish, whether you are planning a quiet summer dinner or a table full of friends.

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