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Getting to know melrose

Trust Melrose to make your kids smile. With its perfect match of nutrition and convenience, Melrose is a cheese treat loved by children of all ages. Melrose has been trusted by South African mums for nearly seven decades.

The products are all made from the real stuff, only A-grade Cheddar and Gouda. Melrose contains bone-building calcium and protein, both so essential to growth.

Our trusted and deliciously creamy range offers plenty of fun and convenient options and includes spreads, wedges, slices, portions, and the all-new Melrose Melts range.

Whether it’s a lunchbox Melrose treat that will make their day, a quick and tasty snack, or a sandwich ingredient to fill the hunger gap, we’re proud of making kids and their taste buds, SMILE!

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Melrose Spread
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lunch box meals
quick snacks
holiday treats
after school meals
Cheesy meatballs

Cheesy meatballs

Serves 12

Ingredients:

  • 500 g lean beef mince
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 zucchini's (baby marrows), coarsely grated
  • 2 carrots, coarsely grated
  • 1 egg, lightly beaten
  • 1 handful parsley, chopped
  • salt and black pepper to taste
  • 6 Melrose Sweetmilk Wedges, cut into strips
  • 30 ml (1 tbsp.) olive oil

Method:

  1. Preheat the oven to 200°C.
  2. Combine the beef mince, onion, garlic, zucchini, carrots, egg and parsley in a large bowl. Season with salt and black pepper to taste.
  3. Roll the mince mixture into bite-sized balls. Place them on a roasting pan. Press a little hole in the middle of each meatball and press a strip of Melrose Sweetmilk Wedge into the cavity. Drizzle with olive oil.
  4. Roast in the oven for 20 - 25 minutes or until golden brown. Serve warm or at room temperature.

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Ham quiches

Ham quiches

Serves 12

Ingredients:

  • 12 slices gypsy ham
  • 1 handful baby spinach, roughly chopped
  • 2 small zucchinis (baby marrows), grated
  • 100 g peas, (thawed if frozen)
  • 250 g cherry tomatoes, halved
  • 3 eggs
  • 250 ml (1 cup) cream
  • 125 ml (½ cup) Melrose Sweetmilk Spread
  • handful parsley, chopped
  • salt and black pepper to taste

Method:

  1. Preheat the oven to 180°C. Line a 12-cavity muffin pan with 1 slice of ham in each.
  2. Divide some baby spinach, zucchini, peas and cherry tomatoes between each ham-lined muffin hole.
  3. Whisk together the eggs, cream, Melrose Sweetmilk Spread and parsley in a jug or medium-sized bowl. Season with salt and black pepper.
  4. Divide the custard mix between the muffin cups, pouring it carefully over the ingredients.
  5. Bake in the oven for 20 - 25 minutes or until golden brown and puffed up. Serve warm or at room temperature.

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Mini Pizza's

Mini Pizza's

Serves 6

Ingredients:

  • 3 whole wheat pita breads
  • 15 ml (1 tbsp.) olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 x 400 g can whole peeled tomatoes
  • 1 handful basil, chopped
  • 250 g cherry tomatoes
  • 1 pineapple, peeled and cut into chunks
  • 100 g ham
  • 6 Melrose Sweetmilk Wedges

Method:

  1. Preheat the oven to 200°C.
  2. Cut the pita breads using an 11 cm diameter cookie cutter and slice them through horizontally. Place them onto a large baking tray.
  3. Heat the olive oil in a large frying pan over a medium high heat. Fry the onion and garlic for 5 minutes or until softened.
  4. Add the whole peeled tomatoes, pressing them fine with a fork. Bring to the boil, lower the heat and simmer for 10 minutes. Add the basil and season with salt and black pepper.
  5. Spread the cooked tomato sauce evenly over each pita bread.Top with cherry tomatoes, Melrose Sweetmilk Wedges, pineapple and ham.
  6. Bake in the oven for 10 minutes or until golden brown.

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Melrose crumpets

Melrose crumpets

Serves 6

Ingredients:

  • 125 ml (1/2 cup) sunflower oil
  • 60 ml (1/4 cup) milk
  • 3 eggs
  • 80 ml (1/3 cup) Melrose Sweetmilk Spread
  • 375 ml (1 ½ cups) cake flour
  • pinch of salt
  • 10 ml (2 tsp) baking powder
  • oil, for frying
  • 250 g mixed berries
  • 125 ml (1 cup) double thick yoghurt

Method:

  1. Whisk the oil, milk, eggs and Melrose Sweetmilk Spread together.
  2. In another bowl, mix the dry ingredients and make a hole in the centre. Add the egg mixture and mix using a spatula or spoon to form a smooth batter. Leave to stand for at least 10 minutes.
  3. Heat a little oil in a pan and drop spoonfuls of the batter onto the hot surface. When bubbles rise to the surface of the crumpets, turn them over and cook on the other side, until golden brown and cooked through.
  4. Serve the crumpets warm with fresh berries and double thick cream.

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Cheesy fish fingers

Cheesy fish fingers

Serves 6

Ingredients:

For the fish fingers:

  • 500 g frozen hake fillets, cut into fingers
  • 100 g cake flour
  • salt and black pepper to taste
  • 60 ml (¼ cup) milk
  • 125 ml (½ cup) Melrose Sweetmilk Spread
  • 100 g corn flakes, crushed
  • Sunflower oil for frying

For the Coleslaw:

  • 1 small cucumber, sliced thinly along its length
  • 1 small green cabbage, thinly sliced
  • 1 carrot, peeled and sliced thinly along its length
  • 15 ml (1 tbsp.) olive oil
  • juice of ½ a lemon

For the Melrose cheese dip:

  • 80 ml (1/3 cup) Melrose Sweetmilk Spread
  • 80 ml (1/3 cup) sour cream
  • 45 ml (3 tbsp.) sweet chilli sauce

Method:

  1. Place the cake flour in a shallow bowl, seasoning with salt and black pepper. Whisk the milk and Melrose Sweetmilk Spread in another shallow bowl. Place the crushed cornflakes into a third shallow bowl.
  2. Dip the hake fillets into the cake flour. Shake off any excess flour. Dip the hake fillets into the Melrose Sweetmilk Spread, followed by the cornflakes, turn around until well coated.
  3. Heat up a 10 cm layer of the sunflower oil in a deep frying pan over a medium high heat. Shallow fry the fish fingers for 5 minutes on each side or until golden brown. Remove from the pan and drain the fish fingers on paper towel.
  4. For the coleslaw: Combine the cucumber, cabbage, carrot, olive oil and lemon juice together in a medium sized bowl.
  5. For the Melrose cheese dip: Combine the Melrose Sweetmilk Spread, sour cream and sweet chilli sauce together in a small bowl.
  6. Serve the fish fingers with the coleslaw and dipping sauce.

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Cheese burgers

Cheese burgers

Serves 6

Ingredients:

  • 500 g lean beef mince
  • 2 garlic cloves, finely chopped
  • salt and black pepper
  • 60 ml (¼ cup) Melrose Sweetmilk spread
  • 15 ml (1 tbsp.) olive oil
  • 6 seeded whole-wheat buns
  • 1 small head of iceberg lettuce
  • 2 tomatoes, sliced
  • 6 slices Melrose Sweetmilk Melts

Method:

  1. Combine beef mince, garlic and Melrose Sweetmilk Spread in a large bowl. Season with salt and black pepper. Divide the beef mixture into 6 and shape into flat patties.
  2. Heat the olive oil in a frying pan over medium high heat. Fry the beef patties for 8 - 10 minutes on each side or until golden brown and cooked through.
  3. Top the seeded buns with iceberg lettuce, tomato, beef patties and individual slices of the Melrose Sweetmilk Melts.

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Cheesy nachos

Cheesy nachos

Serves 6

Ingredients:

  • 250g nachos
  • 8 slices Melrose Sweetmilk Melts

For the Mexican tomato salsa:

  • 1 sweet corn, cooked
  • 250 g cherry tomatoes, diced
  • ½ red onion, diced
  • ½ red pepper, diced
  • ½ green pepper, diced
  • ½ yellow pepper, diced

For the guacamole:

  • 1 avocado
  • juice of half a lemon
  • salt to taste

Method:

  1. Preheat the oven to 200°C.
  2. For the Mexican tomato salsa: Cut corn kernels off the cob. Combine the corn kernels, cherry tomatoes, red onion, red, green and yellow peppers in a small bowl. Season with salt.
  3. For the guacamole: Mash the avocado fine with a fork. Add the lemon juice and season with salt and black pepper.
  4. Place nachos onto a flat ovenproof dish or pan. Top with Melrose Sweetmilk Melts. Cover the oven dish with foil. Bake in the oven for 5 - 7 minutes or until the Melrose Sweetmilk Melts have completely melted.
  5. Serve the nachos with the Mexican salsa and guacamole.

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Zucchini ham roll ups

Zucchini ham roll ups

Serves 6

Ingredients:

  • 1 large zucchini (baby marrow), sliced into thick ribbons
  • 6 sandwich ham slices
  • 60 ml (¼ cup) Melrose Sweetmilk Spread
  • ½ red pepper, thinly sliced
  • ½ yellow pepper, thinly sliced
  • 1 carrot, cut in matchsticks
  • 1 small cucumber, cut in matchsticks

Method:

  1. Bring a saucepan of salted water to the boil.
  2. Cook the zucchini ribbons for 10 seconds in the boiling water, drain and pat dry with paper towel.
  3. Combine the red pepper, yellow pepper, carrot and cucumber in a large bowl.
  4. On a clean work surface, lay 2 ribbons together slightly overlapping one another. Place a dollop of the Melrose Sweetmilk Spread onto the edge of the zucchini ribbons. Place a small handful of the salad mixture on top of each zucchini ribbon.
  5. Roll the zucchini ribbon up tightly. Repeat with the remaining zucchini ribbons and do the same with the ham slices.

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Healthy Sandwich skewers

Healthy Sandwich skewers

Serves 6

Ingredients:

  • 4 slices brown bread
  • 6 cherry tomatoes
  • 1 small cucumber, sliced
  • 3 slices ham, halved
  • 6 Melrose Sweetmilk Wedges
  • 6 bamboo skewers

Method:

  1. Using a 5 cm star-shaped cookie cutter, cut six stars out of two slices of the bread. Thread one bread star onto each skewer stick. Cut a further six stars out of the remaining 2 slices of bread using a 7 cm star-shaped cookie cutter and set aside.
  2. Thread a cherry tomato, cucumber slice, ham slice and Melrose Sweetmilk Wedge onto each skewer, ending with one 7 cm bread star.

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Cheesy Sticky Chicken Skewers

Cheesy Sticky Chicken Skewers

Serves 6

Ingredients:

  • 60 ml (¼ cup) chutney
  • 45 ml (3 tbsp.) tomato sauce
  • 5 ml (1 tsp) honey
  • 60 ml (¼ cup) Melrose Sweetmilk Spread
  • 2 garlic cloves, chopped
  • pinch of salt
  • 4 chicken fillets
  • 12 bamboo skewers, soaked in water

Method:

  1. Combine the chutney, tomato sauce, honey, Melrose Sweetmilk Spread and garlic in a large bowl. Season with salt.
  2. Place the chicken fillets on a clean chopping board. Place a piece of plastic wrap on top. Bash the chicken fillets with a meat hammer or rolling pin. Slice the chicken into strips.
  3. Add the chicken to the Melrose mixture and toss until chicken is well covered. Marinate for 1 hour.
  4. Thread the chicken strips onto 12 skewers.
  5. Heat a grill pan over medium high heat. Grill the skewers for 6-8 minutes on each side or until golden brown and cooked.

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Zucchini fritters

Zucchini fritters

Serves 6

Ingredients:

  • 400 g zucchini, coarsely grated
  • 75 g self-raising flour
  • 3 spring onion, thinly sliced
  • 2 garlic cloves, chopped
  • 60 ml (¼ cup) Melrose Cheese Spread
  • 1 small handful of parsley, chopped
  • 5 ml (1 tsp) salt
  • 30 ml (2 tbsp.) olive oil
  • 125 g cocktail tomatoes, chopped
  • 1 small handful of basil, chopped

Method:

  1. Combine the grated zucchini, self-raising flour, spring onion, garlic, Melrose Cheese Spread, parsley and salt in a large bowl.
  2. Heat the olive oil in a large non-stick frying pan over medium high heat. Drop tablespoonfuls of the mixture onto the pan surface and fry for 2 minutes on each side or until golden brown.
  3. Top with fresh chopped tomatoes and basil.

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Mini Veggie Frittatas

Mini Veggie Frittatas

Serves 6

Ingredients:

  • Handful of spinach, roughly chopped
  • 120 g zucchini (baby marrow), grated
  • 125 g cherry tomatoes, halved
  • 2 cooked sweet corn cobs, kernels cut off
  • 6 eggs
  • 45 ml milk
  • handful of parsley
  • salt and black pepper to taste
  • 6 Melrose Sweetmilk Wedges, cut into chunks

Method:

  1. Preheat the oven to 200°C. Line a muffin pan with 6 cupcake papers.
  2. Divide some of the spinach, zucchini, cherry tomatoes and sweet corn between the 6 lined muffin cavities.
  3. Whisk the eggs, milk and parsley together in a jug. Season with salt and black pepper.
  4. Divide the egg mixture carefully between the muffin cavities covering the ingredients. Top with Melrose Sweetmilk Wedges.
  5. Bake in the oven for 15 - 20 minutes or until golden brown and puffed up. Serve warm or at room temperature.

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