Ciabatta Croque Monsieur with Perl Las Blue Mini
A classic croque monsieur with the added twist of blue cheese and crusty ciabatta makes for a decadent lunch!
Red Wine Poached Pear with Bleu d’Auvergne
Allan Pickett, head chef at Plateau Restaurant entered this recipe to the Vive le Cheese ‘Life on the Wedge’ competition. Blue cheese and poached pear is a classic chef’s pairing, […]
Parmesan fried brioche, cherry tomatoes and Cashel Blue
This fried brioche is dipped in egg and parmesan to make it extra delicious. Served with tomatoes for sweetness and Cashel Blue for saltiness.
Westcombe Cheddar and bacon stuffed baby baked potatoes
Serve these baby baked potatoes from the oven whilst still warm for a really delicious party nibble. Very popular with adults and children too especially if they can have some […]
Emmental and Onion tart
This dish is very simple to recreate and would be great as a main course and can be eaten either hot or cold. This Emmental and Onion tart is great […]
Smoked haddock with an Epoisses sauce
This Smoked haddock with an Epoisses sauce recipe was created by head chef Paul Capener for the Vive le Cheese competition. We love anything created with Epoisses and this is really easy to recreate!
Grilled Cauliflower and Cheese Soup
This grilled cauliflower and cheese soup is a dinner in itself, creamy and smooth and rich. Serve with some cheddar scones for extra decadence. In a large saucepan heat the […]
Hot Farmhouse Cheddar Kebabs
It’s good to have a vegetarian choice when having a barbecue – though you can just as easily cook these brochettes under the grill or in a char-grill pan. These […]
Mature Cheddar, Rosemary and Red Onion Tart
A lovely little mid-week dinner, and easy to make if you use ready-rolled puff pastry. The perfect family dish, ideal for a snack or buffet.