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Le Gruyere, Bacon and Mushroom Frittata

Le Gruyere, Mushroom and Bacon Frittata

24 July 2019 — Dinner, Lunch

Frittatas are a great way of using up ends of cooked meats, herbs and cheese in your fridge. We’ve used Le Gruyere in this recipe for it’s depth of flavour and perfection when melted, but if you need to swap in another cheese it’ll be just as tasty!

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Broccoli and Gorgonzola Quiche

Broccoli and Gorgonzola Quiche

24 July 2019 — Dinner, Lunch, Picnic

Quiche is the perfect summertime meal as it can be served hot or cold, as a main meal or light bite. We use Gorgonzola Dolce DOP in this recipe which is the creamier and sweeter version of Gorgonzola.

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Cauliflower cheese pasties

Cauliflower and Pecorino Toscano Pasties

24 July 2019 — Lunch, Party, Picnic, Snack

Pecorino Toscano is a classic hard cheese that melts well and has a sweet, buttery flavour, which complements the slight nuttiness of cauliflower. Packaged into a pasty and you’ve got a vegetarian treat for all to enjoy. 

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Pollock and Wookey Hole Cheddar Soup

Fish and Wookey Hole Cheddar Soup

13 May 2019 — Lunch, Starter

This creamy broth-soup will make you think of New England Chowder, though with it’s Wookey Hole Cave Aged Cheddar contribution this is full of English flavour.

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Truffade

Truffade

28 February 2019 — Dinner, Lunch

This French dish is traditionally made with Cantal cheese but any hard cheese that is full of flavour will work – we use Le Gruyere AOC. Truffade is a great quick meal for supper, enjoyed with cured meats and salad leaves.

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Epoisses, Ham and Apple Tart

Époisses, Ham and Apple Tart

28 February 2019 — Dinner, Lunch

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.

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Crozier and Spinach Fettucini

Crozier Blue, Spinach and Walnut Fettuccini

28 February 2019 — Dinner, Lunch

Crozier blue has a rich and well-rounded flavour, with a gentle saltiness offset with a touch of spice. It is so special it needs to be the main feature of a dish, such as this Spinach and Walnut Fettuccini recipe. The flavours and textures combine to make every mouthful magnificent.

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Turkey, Brie and Cranberry Sandwich

Turkey, Brie de Meaux and Cranberry Sandwich

12 December 2018 — Lunch

The classic post-Christmas turkey sandwich, with an upgrade! The warm toast, Brie de Meaux AOC and cranberry sauce will make you crave turkey all over again.

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Chicken, Spinach and Cheese Filo Pastry Bites

Chicken, Spinach and Brie Filo Pastry Bites

12 December 2018 — Lunch, Party

What could be more delicious and inviting than a warm and gooey cheese pastry? These filo bites look incredible and taste sensational, especially when you use Brie de Meaux AOC for a truly authentic taste. 

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