Goat’s Cheese With Charred Tenderstem Broccoli
This goat’s cheese with charred tenderstem broccoli, quince terrine and hazelnuts was produced by chef Paul Foster on Great British Chefs. It’s a very delicately presented dish, we’ve just added […]
Époisses, Ham and Apple Tart
This recipe is a variation from chef Ludo Lefebvre’s original creation, we like the balance of salty ham and sweet apple with the pungent and rich Époisses de Bourgogne AOC. We scatter cheddar and a little sugar over the top for extra decadence.
Pineapple and Carrot Cake with Neufchatel Cream Cheese Frosting
Neufchatel AOC cheese makes the most delicious cream cheese frosting, try it in this wonderful pineapple, carrot and pecan cake for moist and creamy bites.
Roasted Spiced Quince for your Cheeseboard
All our cheese boxes make spectacular cheeseboards, but to make it exceptional you can add these incredible roasted quince. Finish off with Thomas J Fudge’s Biscuits for Cheese and you’ve got the superstar of cheeseboards!
Pong Party Bread
There ain’t no party bread like a Pong Party Bread! The perfect centre piece to a feast, where all your friends can dig in and pull a piece off. This is our Pong version as it uses the pungent and spicy Epoisses de Bourgogne AOC.
Camembert and Smoked Salmon en Croute
Popular in the 80s, salmon en croute is traditionally made with cream cheese, but in this recipe we’ve used Camembert for extra creaminess and deliciousness! Here’s the method…
Chorizo and Sheep’s Cheese Lasagne
Loaded with flavour, this Chorizo and Sheep’s Cheese lasagne is a great alternative to traditional lasagne, and because it’s made from ewe’s milk it’s got less lactose than cow’s milk.
Three Cheese Heart-Shaped Pizza
Nothing beats a home-made pizza, the base is crispy with a nice thick crust, and the three cheeses give you mouthwatering flavour with every bite. It’s sure to get your loved one’s heart racing this Valentine’s day.
