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Traditional Cloth Matured Cheddar & Cauliflower Soup

This soup is delicious, creamy and packed full of flavour. It’s easy to make and a dish that your family will enjoy. Ideal for all cheese lovers.

Prep Time: 5 mins  
Cook Time: 20 mins. 
Serves:  4        


2/3 cup Pyengana Traditional Cloth Matured Cheddar, coarsely grated
20g butter
2 tbspns olive oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
1 medium cauliflower, coarsely chopped
4 cups (1L) vegetable or chicken stock
¼ cup chopped basil (optional)


  1. Heat the butter and half of the oil in a large saucepan over a medium heat. Add the onion, garlic and cook for 5 minutes or until the onion starts to soften.
  2. Add the cauliflower and stock. Increase heat to high and bring to a boil, reduce the heat to medium-low. Cook by stirring occasionally for 15 minutes or until cauliflower is soft and tender. Remove from heat and let cool slightly.
  3. Use a stick blender to carefully blend the cauliflower mixture in the saucepan until smooth. Add most of the Pyengana Cheddar and stir gently until the cheddar melts (leaving some of the cheddar to sprinkle on top of soup when serving).
  4. Place over a low heat and cook for an additional 1 – 2 minutes, or until heated through. Sprinkle with the remaining cheddar and chopped basil (optional) and serve immediately.