Spring Onion and Gruyere Cheese Frittata
As Gruyère becomes stringy when melted it’s a great cheese to use in a frittata. This recipe serves 4-6 so it’s an ideal dinner dish served with antipasto and crunchy bread, or as part of a tapas spread.
Baked Courgettes stuffed with ham and Pecorino
This could be the ideal way of sneaking courgettes into someone’s diet! Serve as a delicious starter or as a main along with some grilled fish or spiced lamb.
Gnocchi with Gorgonzola Dolce
You can make this dish with pre-bought gnocchi, but if you fancy trying your own, here’s a great recipe. The sauce is made with Gorgonzola Dolce DOP which is the best choice for Italian cheese sauces.
Chicken and Gorgonzola Tortellini
Pasta can be surprisingly easy to make, and tastes best when it’s made fresh. Roast chicken and Gorgonzola make a delicious filling. Serve it with just a knob of butter, some black pepper and garlic bread for a hearty, tasty dinner.
Somerset Organic Cheddar Soup
The creamy, tangy and complex flavours of Somerset Organic Cheddar comes to life in this warming and hearty soup. Serve with a hunk of bread of a glass of your favourite Cider for a West Country celebration.
Perl Las Blue and Red Onion Tart
A winning combination of sweet red onions, salty Perl Las Blue and nutty, crunchy walnuts, wrapped in buttery puff pastry.
Parsnip, Potato and Gruyere Rösti
Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.
Creamy Cashel Blue Cheese Tagliatelle
Cashel Blue is a gorgeous sweet and creamy blue cheese with a unique tanginess, it’s ideal for a cheese sauce and even better with pasta. Mix in with chopped walnuts or pine nuts for a different twist.
Beetroot, Walnut and Golden Cross Goat’s Cheese Salad
If there’s a better combination than Goat’s cheese, beetroot and walnut we’re yet to find it. Golden Cross is a bit sweeter than other goat’s cheeses so it works particularly […]