Garlic and Blue Cheese Beer Bread
This is one of our most popular recipes. It uses Cropwell Bishop Stilton which you’ll find in The Best Dad in the World Box. Serve this cheesy, garlicky bread warm with a knob of butter.
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.
Mushroom Linguine with Stinking Bishop
Earthy mushrooms, moreish linguine and sweet (and extremely pongy!) Stinking Bishop are the core components of this dish. The recipe can be found in Milk Made which is a book about cheese… How to choose it, serve it and eat it.
Stinking Bishop Gratin
Cheese gratin is already dreamy, so paired with gorgeously creamy and sweet Stinking Bishop takes this Gratin to a whole new level. Stinking Bishop Gratin is great paired with many dishes, but particularly good with lamb.
Baked figs with Gorgonzola
This figs with Gorgonzola recipe could be both a starter and a dessert. It could even be a light lunch, or a snack. The sweet figs, creamy gorgonzola and salty prosciutto is a winning combination.
Beef Wellington with Mushroom and Fourme d’Ambert AOC
Beef Wellington is a classic British that we’ve spruced up with a wonderful French blue cheese. Fourme d’Ambert AOC is creamy and rich which makes it ideal for a layer in a beef wellington, adding depth of flavour to every mouthful.
Mushroom, Chicken and Cheese Vol-au-Vent
We’ve totally cheated in this cheese vol-au-vent recipe, using ready-made puff pastry and pre-cooked chicken. But the filling is the star of the show. Made with rich triple-cream Bix it’s a total showstopper.
Pasta alla Vodka
We’ve slightly fallen in love with Black Cow Vodka, made from milk! So we’re featuring this Cheesy Pasta alla Vodka recipe using their vodka, and of course, their Black Cow Deluxe Cheddar. Ghengis Khan would be proud.
Cheese and Potato-Topped Lamb Hotpot
Lamb Hotpot, or Lancashire Hotpot, is a delicious traditional stew made from lamb, cooked with onion and topped with potato. We’ve added a helping of Shorrock’s Lancashire Bomb for added creaminess.