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Tomino Cheese with Foccacia & 3 Dips


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When you slide this parcel out of the oven, you just can't wait to dip your bread into this gooey oozy cheese !!! Our edamame pesto, olive tapenade & red pepper relish you will want in your fridge all the time !!

FOCACCIA Flour, yeast, rosemary, salt, olive oil, oregano, water
TOMINO CHEESE Cows milk, rennet, garlic, thyme, olive oil, salt (GF V)
TAPENADE Black olives, capers, thyme, olive oil, lemon (GF V)
PESTO Soybeans, chilli, mint, parmesan, pine nuts, olive oil, lemon, salt (GF V)
RED PEPPER RELISH Red capsicum, raisins, sherry vinegar, saffron, olive oil, salt, sugar (GF V)

Preheat your oven to 200 degs.
Place the cheese, as is, wrapped in parchment paper on a baking tray & place in preheated oven for 10 minutes.
10 minutes into the baking, unwrap your focaccia & add to the tray beside the cheese in the oven.
The cheese & bread will be in the oven for a further 5 minutes. Remove when done.

The paper should be ok to touch. Transfer the cheese in paper to a serving board or platter, snip the string with a pair of scissors.

Open out the paper to reveal the warm and gooey cheese.

Drizzle the warm focaccia with extra virgin olive oil, break, cut or slice it.
Dips; Give them a mix, then spoon out your condiments into small bowls or onto paper.
Serve whilst hot with the toasted focaccia and enjoy.