Long, sun-filled days call for food that’s fresh, simple and made for sharing. Created by food writer Sarah Rankin for Fine Cheesemakers of Scotland, this collection of summer recipes celebrates the wonderfully versatile cheeses from The Buffalo Farm, with creamy mozzarella and buffaloumi taking centre stage.

Whether you’re firing up the barbecue, putting together a relaxed garden lunch or looking for an easy supper packed with seasonal flavour, these recipes make the most of the freshest summer ingredients. From crisp salads to smoky grilled dishes, each recipe is designed to let the quality of the cheese shine, bringing together the very best of Scottish cheesemaking and seasonal produce.

Grilled Apricot and Buffalo Farm Mozzarella Pearl Salad

Ingredients (Serves 4 as a side)

3 large apricots
2 tsp caster sugar
150g mixed leaves – bitter leaves like radicchio and frisee work really well
1 bag Buffalo Farm Mozzarella mini pearls
Juice of 1 lemon
Juice of half an orange
1 tbsp white wine vinegar
100ml extra virgin olive oil
Few mint leaves
Salt and pepper

Method

1. Quarter the apricots and de stone. Sprinkle the sugar over the top and place under a medium grill to colour a little. Don’t leave them too long or they will collapse, just until the sugar has caramelised.
2. Make the dressing by adding the citrus juice and vinegar to the olive oil with salt and pepper and shake well. Toss the mixed leaves in the dressing and add to a platter. Place the caramelised apricots on top and halve the mozzarella pearls and scatter them over too. Top with a few mint leaves and an extra drizzle of dressing.

Buffalo Farm Buffalloumi Wraps with Pickled Radish

Ingredients (Serves 2)

1 pack Buffalo Farm Buffalloumi
4 tbsp gochujang paste
1 tbsp soy sauce
1 tsp garlic paste
1 tsp ginger paste
2 wraps
3 large radish
50ml water
50ml cider vinegar
1 tbsp caster sugar
Rocket
2 tbsp mayonnaise
Extra 1 tbsp gochujang (Gochujang is a Korean fermented chilli paste which is sweet, sour and spicy and totally addictive!)

Method

1. Cut the Buffalloumi in half longways. Place each piece between two wooden spoons or chopsticks (or anything that will stop your knife cutting all the way through) and slice ¾ of the way through each block at 1 cm intervals to create a concertina effect. I skewered them so they are easier to turn under the grill, but tongs will work just as well.
2. Mix the gochujang, soy, ginger paste and garlic paste and brush all over the halloumi, making sure to get into all the slices. Cover and leave to marinate for at least half an hour.
3. Warm the water and vinegar just until the sugar has dissolved and take off the heat. Slice the radishes into discs and add to the pickle juice.
4. Grill under a high heat or pop onto the barbecue until crispy and well coloured.
5. Assemble the wraps with a handful of rocket, the pickled radish and one of the halloumi halves. Make a spicy dressing by mixing the extra gochujang with mayonnaise and a tablespoon of the pickling juice, or use your favourite hot sauce.

Buffalo Farm Buffalo Mozzarella and Roasted Tomato

Ingredients (Serves 2)

1 pack Buffalo Farm Mozzarella, sliced
1 punnet ripe cherry tomatoes
2 red peppers, deseeded a roughly chopped
30g basil
75ml extra virgin olive oil
1 tbsp tomato paste
1 garlic clove, grated
2 tbsp pine nuts
2 tbsp finely grated parmesan
Olive oil for roasting
Salt and pepper
Preheat the oven to 190oc.

Method

1. Place the chopped peppers and tomatoes on a tray and drizzle with olive oil, salt and pepper. Roast until nicely charred for around 20 – 30 minutes.
2. Make the tomato pesto by toasting the pine nuts in a dry pan until they start to smell and go golden. Add to a blender with the grated garlic, tomato paste, basil and extra virgin olive oil. Blitz until smooth and add the parmesan.  Blitz again, adding more oil if needed until you have a pouring consistency, and season.
3. Add the sliced mozzarella to a serving plate with the tomatoes and peppers and drizzle with the pesto, olive oil and top with some torn basil leaves. Season well with salt and black pepper.

Head out to The Buffalo Farm’s own website to find more about the biggest water Buffalo Farm in the UK thebuffalofarm.co.uk