Fennel Parmesan Gratin

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Floridia Parmesan is a hard drum shaped wheel cheese, manufactured naturally from fresh pasteurized cow’s milk. This cheese is aged up to two years and is consistent with sharp flavours. The more mature the parmesan, the stronger the flavour, and the drier, crumblier and grainier the texture. The distinctively salty, slightly granular cheese and hard body makes it ideal for grating and sprinkled over pizza and pasta dishes or stirred into soup or risottos. Try serving it as parmesan shavings in a salad or make it the feature of a cheese board. Just don’t serve it straight from the fridge — take it out an hour or so beforehand, unwrap it and let it breathe to accentuate its aroma and flavour.

Fruity, nutty, savoury, sharp
Light yellow to dark yellow
Hard to very hard
Shop product
  • 2 bulbs fennel, trimmed and each cut into 8 wedges and cooked in boiling salted water until almost tender; fronds reserved for garnish
  • 30g butter
  • 2 tablespoons flour
  • 1½ cups milk
  • 1 bay leaf
  • ½ cup (60g) finely grated FLORIDIA CHEESE Parmesan
  • Salt and white pepper, to taste
  1. Place fennel in a lightly buttered gratin or baking dish. Melt butter in a saucepan; add flour and cook, stirring, for one minute. Whisk in milk, add bay leaf and gently simmer, stirring occasionally until sauce has thickened. Remove from heat, discard bay leaf and stir in half of the Parmesan. Season to taste.
  2. Pour sauce over fennel, sprinkle with remaining Parmesan and bake in a moderate180oC oven for 20 minutes or until golden.

Note: This gratin is a great side dish or serve it for two at lunch with a green salad alongside. Serves 4 as a side dish.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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+61 3 9464 2600
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