Cheese Recipes


Tommy Banks Saturday Kitchen Cheese Recipe Botton

Summer Field Alpine pesto, served with courgette stalk pasta, by Tommy Banks, The Black Swan at Oldstead

Tommy Banks, from The Black Swan at Oldstead, featured this recipe on Saturday Kitchen using home-grown courgette stalks and Summer Field cheese. Serves 2 Ingredients 6 courgette stalks approx. 50cm…

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Hebden Goat Cheese Recipe

Tomato consommé with Hebden Goat cheese gnocchi by Tom Parker, The White Swan at Fence

Tom Parker, head-chef and joint owner of Michelin-starred White Swan at Fence, uses Hebden Goat cheese and season-fresh tomatoes in this amazing dish. Serves 5 Ingredients: Consommé 20 ripe tomatoes…

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Fellstone Cheese Recipe

Fellstone and Mushroom Eggy Bread, by Oli Martin, Hipping Hall Head Chef, and Professional Masterchef finalist

Oli Martin, head-chef of the three AA-rosette Hipping Hall hotel, and 2018 Professional Masterchef finalist, uses Fellstone cheese in this fabulous dish, which, when he presented it as his signature…

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Michael Wilson head-chef of Midland Hotel recipe

Truffle Gnocchi with Old Winchester Cheese (by Midland Hotel head-chef Michael Wilson)

Michael Wilson, head-chef of The Midland Hotel at Morecambe, uses Old Winchester in fabulous Italian-inspired dish. Try his recipe below. Serves four Ingredients 1kg Desire potatoes Rock salt 225g pasta…

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St James Cheese Recipe

Buckwheat Crumpet, St James, ramson oil and truffle (by The Forest Side head-chef Kevin Tickle)

Kevin Tickle, head-chef of Michelin-starred The Forest Side Hotel, Grasmere, uses St James in this newly-created spring dish. Try his recipe below. Makes about 8 crumpets, enough for eight people…

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Baron Bigod Black Swan Oldstead Cheese recipe

Jerusalem artichoke with Baron Bigod custard (by The Black Swan at Oldstead head-chef Will Lockwood)

Will Lookwood, head chef of renowned Michelin-starred The Black Swan at Oldstead has created a fabulous dish using Jerusalem artichokes and Baron Bigod Brie. You can recreate this at home…

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Red Leicester Souffle Recipe

Twice baked Sparkenhoe red Leicester soufflé (by Le Caveau head-chef Mark Byron)

Mark Byron, chef-owner Le Caveau, Skipton, uses one of his favourite cheeses, Sparkenhoe red Leicester, on his menu to create these fabulous twice-baked soufflés. You can recreate his dish by…

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St Andrews Cheddar Cheese Recipe

St Andrews Cheddar, haggis and bacon potato-cake (by Le Caveau head-chef Mark Byron)

Mark Byron, chef-owner of Le Caveau, Skipton, gives the secret recipe to his Cheddar, haggis and bacon filled potato-cakes that feature regularly on his menu. Makes four potato cakes, enough…

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Cais na Tire cheese recipe

Creamy Cais Na Tire Pasta Carbonara – cheesemaker Barry Cahalan’s recipe

Follow Cais na Tire cheesemaker Barry Cahalan’s recipe for making his favourite dish using his cheese: Serves three Ingredients 220g pasta (penne or tagliatelle), uncooked 170 g pancetta or streaky…

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Sinodun Hill Goats Cheese Recipe

Sinodun Hill with roast vegetables – cheesemaker Norton & Yarrow’s recipe

Cheese-maker Fraser Norton of ‘Norton & Yarrow’ a favourite way to cook her Sinodun Hill goats’ cheese: Ingredients 1 Sinodun Hill goats’ cheese cut into 1-2cm chunks Vegetables e.g. red…

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Sinodun Hill Goats Cheese Tartlet Recipe

Caramelised onion and Sinodun Hill tartlets – cheesemaker Norton & Yarrow’s recipe

Cheese-maker Rachel Yarrow of ‘Norton & Yarrow’ a favourite way to cook her Sinodun Hill goats’ cheese: “I often cook this at home!” Ingredients 1 Sinodun Hill goats’ cheese, cut…

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Cais Tire Sheep Cheese Recipe by Martin Frickel

Barbecued Brassica Caesar Salad with Cais Na Tire (by Chef Martin Frickel)

Award-winning chef Martin Frickel uses Cais na Tire in this version of a classic Caesar salad, a perfect accompaniment to a BBQ. Serves four Ingredients 200g purple-sprouting broccoli 60g purple…

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