Cheese

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Author: Bernadette Eriksen
Prep Time: 5 minutes
Cook Time: 5 minutes
Print Recipe

Ingredients

Feta Cheese

  • 100 mL Full cream milk
  • 1.5 g Shape It Powder or use Shape It Scoop, see notes
  • 2 g Sodium citrate
  • 100 g Danish feta cheese , crumbled

Blue Cheese

  • 125 mL Full cream milk
  • 2 g Shape It Powder
  • 3 g Sodium citrate
  • 100 g Costello Danish Blue Traditional cheese , roughly crumbled

Cheddar Cheese

  • 100 mL Full cream milk
  • 3 g Shape It Powder
  • 3 g Sodium citrate
  • 75 g Mersey Valley Extra Tasty Vintage Cheddar cheese , grated
  • 25 Full fat cream cheese

Stout Cream Cheese

  • 130 mL Stout Beer
  • 1.5 g Shape It Powder
  • 3 g Sodium citrate
  • 1 tsp Lemon Juice
  • 2 g sugar
  • 7 g onion powder
  • 2 g garlic powder
  • 1 tsp dried parsley flakes
  • 50 g cream cheese
  • 50 g Tasty cheddar cheese , freshly grated
  • Salt and pepper to taste

Equipment

  • Food Processor
  • Container

Ingredients

Feta Cheese

  • 100 mL Full cream milk
  • 1.5 g Shape It Powder or use Shape It Scoop, see notes
  • 2 g Sodium citrate
  • 100 g Danish feta cheese , crumbled

Blue Cheese

  • 125 mL Full cream milk
  • 2 g Shape It Powder
  • 3 g Sodium citrate
  • 100 g Costello Danish Blue Traditional cheese , roughly crumbled

Cheddar Cheese

  • 100 mL Full cream milk
  • 3 g Shape It Powder
  • 3 g Sodium citrate
  • 75 g Mersey Valley Extra Tasty Vintage Cheddar cheese , grated
  • 25 Full fat cream cheese

Stout Cream Cheese

  • 130 mL Stout Beer
  • 1.5 g Shape It Powder
  • 3 g Sodium citrate
  • 1 tsp Lemon Juice
  • 2 g sugar
  • 7 g onion powder
  • 2 g garlic powder
  • 1 tsp dried parsley flakes
  • 50 g cream cheese
  • 50 g Tasty cheddar cheese , freshly grated
  • Salt and pepper to taste

Instructions

Feta, Blue and Cheddar Cheese

  • Whisk milk, Shape It Powder and sodium citrate in a saucepan until fully dissolved. Bring to a boil over medium heat, then reduce heat and continue to simmer.
  • Whisk in one spoon of cheese at a time, melting before adding the next one, repeat until all used.
  • Puree any lumps or separation until smooth.
  • Pour into prepared container. Cover with cling film and refrigerate until set.
  • Turn onto a cutting board, portion as desired and arrange on a plate or platter.
  • For Feta, Blue and Cheddar cheese allow the cheese to sit at room temperature for 15 minutes before serving.

Stout Cream Cheese

  • Whisk all ingredients except cheese in a saucepan until fully dissolved. Bring to a boil over medium heat, then reduce heat and continue to simmer.
  • Whisk in one spoon of cheese at a time, melting before adding the next one, repeat until all used.
  • Puree any lumps or separation until smooth.
  • Pour into prepared container. Cover with cling film and refrigerate until set.
  • Turn onto a cutting board, portion as desired and arrange on a plate or platter.
  • Can be used as a creamy dip or sandwich spread.

Notes

Chef Tip
  • Sodium citrate is the sodium salt of citric acid, and helps to bind the ingredients and keep the mixture smooth.
  • The blue cheese compounds sink to the bottom so, where possible, use the base as your presentation side.
  • Different brands of cheese may require slight adjustments to the recipe to achieve the appropriate texture.
  • Some diets may need these recipes to be served with a drink.

Recipe Note

Shape It Conversion Chart

Shape It Scoop Weight
Scoop A 1g
Scoop B 10g

This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.

 All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. Seasonal differences in ingredients and how well they are drained can also affect the final result. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods. 

This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.

The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.

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