Southland Cheese Roll Ups: New Zealand’s ‘Southern Sushi’

Cultural & Historical Background

In New Zealand’s Southland and Otago, cheese rolls are café royalty: white bread rolled around a hot, oniony cheese filling and onion-bhajis">baked until the seams crisp. Fundraisers sell them by the dozen, students learn to roll tight, and locals debate evaporated milk versus cream.

How Vendors Prepare & Serve

An onion‑soup‑mix sauce is simmered with evaporated milk, then beaten into grated to form a thick paste. Crustless bread is buttered on one side, spread on the other, rolled, and baked seam‑down. They’re served hot with tea, soup or as a side to tomato soup.

Flavour & Texture Profile

Golden edges, soft middles, and a savoury cheese hit with subtle onion sweetness. When fresh, the outer layer shatters delicately.

Ingredient Spotlights & Substitutions

• Sharp cheddar is non‑negotiable; add a little Colby for meltability.
• Evaporated milk keeps the filling silky without greasiness.
• Gluten‑free bread works surprisingly well if handled gently.

Technique Details

• Cool the filling to spreadable; hot filling will soak the bread.
• Roll tightly to prevent gaps; bake seam‑down so they don’t unfurl.

Variations & Pairings

Some add mustard powder or a dash of Worcestershire; chilli enthusiasts fold in a pinch of flakes. Pair with tomato soup, tea or a malty beer.

Steps (At a Glance)

1. Simmer onion soup mix with evaporated milk; melt in cheddar, and cool.
2. Butter bread, spread filling, roll tightly.
3. Bake until golden, and serve hot.