Parsnip, Potato and Gruyere Rösti
Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.
Creamy Cashel Blue Cheese Tagliatelle
Cashel Blue is a gorgeous sweet and creamy blue cheese with a unique tanginess, it’s ideal for a cheese sauce and even better with pasta. Mix in with chopped walnuts or pine nuts for a different twist.
Beetroot, Walnut and Golden Cross Goat’s Cheese Salad
If there’s a better combination than Goat’s cheese, beetroot and walnut we’re yet to find it. Golden Cross is a bit sweeter than other goat’s cheeses so it works particularly […]
Glamorgan Sausages
These traditional vegetarian Welsh sausages are famous for being unequivocally delicious, we will think is down to the Gorwydd Caerphilly cheese used. Try them with Cartwright and Butler Tomato Chilli Chutney for a delicious snack, or green beans for supper.
Yorkshire Blue Lasagne
The sweet and salty tones of blue cheese make this lasagne really special. Serve with a green salad and you’ll have your family singing all week!
Somerset Cheddar and Blue Rarebit
This Rarebit recipe comes with a Somerset twist. It uses Somerset Cheddar and Bath Soft, both from the organic farm Bath Soft Cheese and featured in The Bath Organic Selection Box. This is a lovely dish to serve up as a light snack or as part of afternoon tea.
Pumpkin and Taleggio Bake
When pumpkins are in season it’s always a joy to be able to actually use it for cooking, not just carving! Try this wintery warming bake with delicious and buttery Taleggio.
Blue Cheese Straws
These blue cheese straws are a great opener for a dinner party. Using a dry crumbly blue will ensure the straws don’t become too soft after baking.
Blue Cheese Soufflés with Pickled Cherry and Hazelnut Salad
Master the cheese soufflé with this delicious recipe from Milk Made, featuring strong blue cheese and a hard Alpine cheese.