Start with rough cheese
Heat the oven to 180°C. Line a 20 x 10 cm loaf tin. Reserve one-quarter of the grated cheese for the top.

A squat, golden loaf loaded with sharp tasty cheese, crisp edges and just enough chive to cut through the richness.

Australian tasty cheese gives this loaf the savoury punch people usually try to fake with flavour powder. Coarsely grate it, keep a handful for the top and bake until the oil freckles the crust.
Tick each step as you go. Built-in timers keep the important moments close.
Heat the oven to 180°C. Line a 20 x 10 cm loaf tin. Reserve one-quarter of the grated cheese for the top.
Whisk eggs and sour cream. Fold in almond meal, coconut flour, baking powder, chives and the remaining cheese.
Spoon into the tin, leave a few natural peaks and scatter over the reserved cheese.
Bake for 36 to 40 minutes until the top is deep gold and a skewer comes out with moist crumbs rather than wet batter.
Rest for 15 minutes, then lift out. Serve warm for torn pieces or cool fully for neat sandwich slices.
Energy1,080 kJ
Protein14 g
Fat21 g
Carbohydrate5 g
Fibre2 g
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