Pecorino Stuffed Aubergines

Pecorino and Taleggio Cheese Stuffed Aubergines

14 February 2018 — Dinner, Lunch, Starter

These Spinach and Pecorino Stuffed Aubergines  are a great meat-free dinner option because they’re absolutely packed with flavour. They look really elegant too with their wonderful purple skins. Make sure you choose big fat aubergines to get as much mixture in as possible!

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Roquefort Brioche Bread

Roquefort Brioche

14 February 2018 — Bread, Dinner, Lunch

What could be better than sweet and savoury, warm, cheesy bread? It might take a while to make this Roquefort Brioche but it will definitely be worth it! 

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Roquefort and Chive Tart

Roquefort Cheese and Chive Tart

14 February 2018 — Dinner, Lunch, Picnic

Salty, strong and sweet flavours of Roquefort paired with the fresh and fragrant chives makes this a delicate and delicious tart, perfect for lunches with a green salad and a side of Cartwright and Butler Tomato Chilli Chutney. 

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Tartiflette with Reblochon de Savoie

18 January 2018 — Dinner, Lunch

This tartiflette with Reblochon de Savoie is ideal with a crisp dry wine from Savoie or Switzerland, the same sort of wine you would drink with a fondue. Heat the […]

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Cheese frittata

Spring Onion and Gruyere Cheese Frittata

18 December 2017 — Dinner, Lunch

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. 

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Gorgonzola Gnocchi

Gnocchi with Gorgonzola Dolce

18 December 2017 — Dinner, Lunch

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.

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Mushroom and Comte Gougères

Mushroom duxelles and Comté Gougères

18 December 2017 — Lunch, Party, Starter

If you’re a dab hand at choux pastry then you’ll have no problems with these gougères filled with delicious Comté and mushrooms. Serve with a lightly dressed salad for a light lunch or with a side of Cartwright and Butler Piccalilli for a party canapé.

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Gorgonzola Tortellini

Chicken and Gorgonzola Tortellini

18 December 2017 — Dinner, Lunch

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.

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Oven Baked Vacherin Mont d’Or in a Box

6 December 2017 — Dinner, Lunch, Party, Snack, Starter

Baked Vacherin is the best way of enjoying this unique and exceptional cheese. Preheat oven to 160C. Cut the garlic clove in half Smear over the top of the Vacherin […]

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