Bath Soft Cheese Chilli Tarts
Crisp, crunchy, golden filo pastry encases a layer of chilli pickle, smothered in melting Bath Soft Cheese – these Bath Soft Chilli Tarts are perfect for parties. Baking the chilli pickle and Bath Soft […]
Polenta and Montgomery Cheddar Griddle Cakes
A light and elegant lunch. The griddle cakes are served on a bed of finely shredded leek and red pepper and accompanied by lightly smoked lean grilled bacon strips.
Soft Cheese Pine Nut Muffins
Soft Cheese Pine Nut Muffins – vibrant strips of aromatic basil run through these delicious buttery cheese, pine nut studded muffins.
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!