Baked Goat’s Cheese Balls
As these goat’s cheese balls are baked rather than fried, they’re a lot lighter and allows you to keep the freshness of the goat’s cheese flavour. We’re using Dazel Ash Log as it has a very smooth clean flavour.
Goats’ Cheese Salad with Rich Redcurrant Jelly
Terrifically tart redcurrants work extremely well in a goats’ cheese salad, adding a sweet tanginess to fresh and delicate cheese. Packed full of flavour and textures.
Rarebit with Comte
Hot cheese sauce served over slices of toasted bread, what’s not to like? Comte offers a rich full flavour to boot. Traditionally a ‘Welsh’ rarebit, we’re creating an Alpine version […]
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.
Caramelised Onion, Rosemary and Blue Cheese Pizza
Sweet caramelised onions and hints of savoury rosemary complement the saltiness of this blue cheese pizza – a perfect homemade dinner.
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.
Creamy Blue Cheese Gnocchi with Walnut
This delicious recipe has a wickedly creamy and indulgent sauce, for diners on the hunt for a sumptuous, velvety gnocchi dish.
Canadian Bacon and Blue Cheese Flan
North America meets North England in this Bacon and Blue Cheese Flan, as we use Canadian Maple Bacon and Yorkshire Blue. One is sweet and tender, the other is salty and adds smoothness. Together, world-class.