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Cheese Recipes

Here you will find a whole host of fantastic cheese recipes.  Got a good cheesy recipe of your own?  Send it in!  We would love to feature it on the site!

  • Roquefort Cheese Cake

    Roquefort Cheese Cake

    Ricotta, blue cheese and pecans are spread onto an oaty base for this savoury cheesecake starter Serves 8 INGREDIENTS For the base 250g oatcakes, crushed 125g butter, melted For the filling 700g ricotta cheese 200g Roquefort cheese 6 eggs 200g pecans For the chutney Oil, for frying 3-4 onions, finely chopped 1 clove garlic, sliced 1 chilli (green or red),

  • Individual Fish Pies with Blue Cheese crumb

    Individual Fish Pies with Blue Cheese crumb

    Little fish pies made with brandy, cream and tarragon Makes 4 INGREDIENTS 200ml fish stock 1 tbsp tomato purée 50ml brandy 3 tbsp double cream 12 x 30g squares salmon 12 x 30g squares whiting 12 mussels 2 spring onions, finely chopped 1 tbsp peas 1 tbsp tarragon For the topping 100g breadcrumbs 100g Roquefort or Stilton, crumbled 50g butter

  • Godminster Potato Cakes

    Godminster Potato Cakes

    Take 10 minutes to make and 25 minutes to cook INGREDIENTS 450g floury potatoes, peeled 1 onion, grated Handful of fresh chives, finely chopped 125g godminster cheddar  grated 1 egg, lightly beaten, to bind Salt and freshly ground black pepper 1 tbsp olive oil Method Boil the potatoes in a pan of salted water for 15–20 minutes until soft. Drain, then

  • Blue Cheese and Bacon Tarts with baby gem leaves!

    Blue Cheese and Bacon Tarts with baby gem leaves!

    INGREDIENTS 20 sheets of filo pastry (13cm x 13cm) 25g unsalted butter, melted 1 tbsp olive oil 4 rashers back bacon, cut into lardons 1 egg 150ml double cream 80g British stilton, crumbled into pieces 8 spring onions, trimmed and thinly sliced on an angle Salt and freshly ground black pepper For the baby gem dressing 3 tbsp rapeseed oil

  • Polenta Bites with Goats cheese!

    Polenta Bites with Goats cheese!

    These polenta bites make the perfect vegetarian canapé served warm or cold Make 20-24 INGREDIENTS 1 litre vegetable stock or cold water 250g polenta or coarse maize 1 tsp salt 1 tsp dried oregano, optional 1-2 tbsp olive oil Fig and red onion relish 75g goat’s cheese Freshly ground black pepper Method Bring the stock to the boil in a

  • Mrs Kirkhams Lancashire Cheese Souffles

    Mrs Kirkhams Lancashire Cheese Souffles

    These light and cheesy soufflés with thyme and homemade chutney make an impressive dinner party starter Serves 4 INGREDIENTS 225ml whole milk ½ onion, peeled 12 black peppercorns 25g butter 25g plain flour 2 eggs, separated 1 tbsp fresh thyme 100g strong Mrs Kirkhams Lancashire cheese For the chutney 440ml cider 1 tbsp oil 1 onion, finely sliced 1 red chilli, chopped

  • Gruyere Tart with Sweet onion Chutney

    Gruyere Tart with Sweet onion Chutney

    An impressive tart filled with sweet onions and nutty Gruyère cheese from Simon Rimmer! Serves 4 INGREDIENTS 250g shortcrust pastry 50g butter 15ml oil 4 large onions, sliced 1 clove garlic, crushed 2 eggs plus 2 eggs yolks 30g wholegrain mustard 150ml double cream 100g Gruyère cheese, grated For the Pepper chutney 1 red onion, sliced 1 clove garlic, sliced 1 bird’s eye

  • Perfect Summer Cheese scones

    Perfect Summer Cheese scones

    The perfect savoury scone – best eaten warm spread liberally with butter! Ingredients 225g/8oz self raising flour pinch of salt 55g/2oz butter 25g/1oz mature Montgomery cheese, grated 150ml/5fl oz milk Preparation method Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet. Mix together the flour and salt and rub in the butter. Stir in the cheese and then the

  • Swiss Fondue

    Swiss Fondue

    Ingredients 275g/10oz gruyere cheese 275g/10oz emmental cheese 1 garlic clove, cut in half 300-400ml/10-14fl oz white wine 5 tbsp kirsch 1 tbsp cornflour freshly ground black pepper pinch of nutmeg To serve 600g/1¼lb good crusty white bread (or garlic bread), cubed raw vegetables, sliced ham, cooked, cut into cubes Preparation method Rub the cut edges of the garlic clove around an earthenware fondue set.

  • Cheese Souffle

    Cheese Souffle

    Ingredients 100g/3½oz cheddar cheese, grated 50ml/2fl oz double cream 2 free-range egg yolks , beaten salt and freshly ground black pepper 2 free-range egg whites Preparation method Preheat the oven to 200C/400F/Gas 6. Place the cheese and cream into a saucepan over a medium heat and stir until melted together. Remove from the heat and leave to cool for a minute, then

  • Glam Mac and Cheese!

    Glam Mac and Cheese!

    A classic ‘just for the family’ dish turned completely on its head. Serve this little number in individual portions to make it worthy of any dinner-party table. I have used dolcelatte as my cheese of choice. It is softer round the edges than Stilton and incredibly moreish. It dresses up this British classic to make it a meal fit for

  • NIGEL SLATER RECIPE: Baked onions with goat’s cheese

    NIGEL SLATER RECIPE: Baked onions with goat’s cheese

    “I often bake an onion at this time of year. I like slicing into the crisp brown skins and letting butter or cheese melt in the layers of translucent onion within. On a cool autumn day it makes a satisfying enough lunch with some warm soda bread. Spreading the warm, honey coloured onion flesh and some piquant goat’s cheese onto