Gooey Cheese Fondue Pot
You could not pack more cheese into a recipe if you tried. This gooey cheese fondue pot mixes a creamy cheese with hard cheeses, and then you sprinkle cheese on top.
Croquettes with Lancashire Cheese and Bacon
Croquettes are often made with mozzarella, but traditional British croquettes used Lancashire cheese, so we’ve created this version using the wonderfully crumbly Shorrock’s Lancashire Bomb. Great as a starter served with Godminster Beetroot and Apple Chutney.
Fish and Cheddar Soup
This creamy broth-soup will make you think of New England Chowder, though with it’s British Cheddar contribution this is full of English flavour.
Celeriac And Blue Cheese Soup
This celeriac and blue cheese soup is a celebration of simplicity and elegance. Get ready to savour the magic in every bite!
Vacherin Mont d’Or Salad with Beetroot and Artichoke
This Mont d’Or salad offers a smooth and soft finish with the subtle flavour of the artichoke and the nutty, earthiness of the beetroot. Place the Vacherin Mont d’Or in […]
Oven Baked Vacherin Mont d’Or in a Box
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 […]
Comté cheese, leek and mustard fritters with hot chilli jam
Head Chef Gareth Johns’s Comté leek and mustard fritters impressed the Vive le Cheese competition judges with a great pairing of the Comté.
Broccoli and Gorgonzola Soufflé
Make everyone believe you’re a professional chef with these incredible Broccoli and Gorgonzola Soufflés. The combination of flavours and textures make this a real showpiece, they taste incredible and look fantastic.
Chicken Velouté Soup With Cheese Croquette And Truffle
A show-stopping silky soup for when you’re out to impress. Potato cheese croquettes adds a finishing touch (and fills the tummy too).