Cheese Recipes - Cheeses
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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!

  • NIGEL SLATER RECIPE: Green beans with ham and cheese

    NIGEL SLATER RECIPE: Green beans with ham and cheese

    Serves 1 Green beans, trimmed – 1 good handful Prosciutto, cut into strips – 4 or so slices Taleggio – 3 or 4 thick slices Olive oil Black pepper Sourdough bread, to serve Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little – that is when they are most flavoursome).

  • NIGEL SLATER RECIPE: Goat’s cheese, pea and lentil salad

    NIGEL SLATER RECIPE: Goat’s cheese, pea and lentil salad

    The fudgy texture and lightly acidic flavour of young goat’s cheeses works well with the earthy quality of lentils. This is very much a light lunch, though you could easily serve it as a starter instead. Serves 4 Small green lentils such as de Puy – 120g Shelled peas – 150g A small bunch of parsley Olive oil – 1

  • NIGEL SLATER RECIPE: Cheese on toast

    NIGEL SLATER RECIPE: Cheese on toast

    Mozzarella herb toasts If mozzarella doesn’t seem right for you, then use ricotta or taleggio, or indeed any cheese that will melt smoothly. Makes 2 large toasts Broad beans 100g podded weight Buffalo mozzarella 1 ball For the dressing: Garlic 1 small, sweet clove Parsley 4 or 5 sprigs Dill 5 sprigs Chives 6 thin stems (and perhaps a few flowers) Olive oil Pod the beans and

  • Penne with Butternut Squash, Goat Cheese, and Walnuts

    Penne with Butternut Squash, Goat Cheese, and Walnuts

    Serves 1 Butternut squash, peeled, seeded, cut into 3/4-inch cubes – 1 (large) Onion, cut into 1/2-inch pieces – 1 Olive oil Salt and black pepper Penne pasta (wholewheat preferably) – approx. 450g Walnuts, toasted and coarsely chopped – 1 cup Goat cheese, crumbled, e.g. Cabri – 1 cup Basil leaves, sliced – 1 cup Parmigiano Reggiano – 1/3 cup Preheat the oven to 425 degrees

  • Aubergine, Tomato and Mozzarella stack

    Aubergine, Tomato and Mozzarella stack

    Perfect for kids Serves 1 Aubergine, cut to 1.5cm thick – 2 rounds Tomato, big – 1 thick slice Mozzarella – 2 slices Basil – a few leaves Dried Oregano Black Pepper Olive Oil Heat up some Olive Oil in a frying pan. On your chopping board, season your Aubergine and Tomato slices with Black Pepper and Dried Oregano, firstly fry off the Aubergine

  • Cheese Fondue Recipe

    Cheese Fondue Recipe

    Gruyere, grated – 450g Comte, grated – 450g Cornflour – 15g Manzilla Sherry – 30ml Thyme – 2 sprigs Garlic, bashed – 3 cloves White wine – 500ml Lemon juice – 20ml English mustard powder – 5g Pinch of ground cloves Cornichons Sourdough bread Crudites  In a bowl, mix the grated cheeses with the cornflour. Bring the sherry to a simmer in a small saucepan over a medium-high

  • Squash, Sage & Gruyère Frittata

    Squash, Sage & Gruyère Frittata

    A filling omelet that makes a great midweek main for both vegetarians and meat eaters

  • Double Baked Cheese Soufflés

    Double Baked Cheese Soufflés

    Ingredients 1 small onion, peeled, cut into wedges 275ml/10fl oz whole milk, plus extra for topping up if needed 1 bay leaf 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour 100g/3½oz Montgomery cheddar, coarsely grated 1 tsp English mustard (or 2 tsp Dijon mustard) freshly grated nutmeg, to taste salt and freshly ground black pepper 3 free-range eggs, separated