Cheese Recipes
Corn on the cob with St James cheese – cheesemaker Martin Gott’s recipe
Cheese-maker Martin Gott shares his favourite way to cook/eat his St James cheese, “It may be simple, but trust me it’s grand as owt!” Ingredients 2 corn on the cob…
Kingstone’s Fidgety Flette – Potato, Cheese, Apple and Onion Pie
A merging of two classic dishes: Alpine Tartiflette and the Worcestershire* Fidgety Pie. This is the Kingstone Dairy team’s favourite way to cook their iconic cheeses, bringing together the inspiration…
Cooking with Cheddar as an ingredient (with chef Tommy Banks)
Join Michelin-starred chef Tommy Banks and award-winning cheesemonger The Courtyard Dairy as they guide you through Cheddar, why it cooks so well, what to look for in selecting a cheese…
Cheddar Cheese Rarebit Recipe
The best-selling dish at the Courtyard Dairy Café, here is Kathy’s tried and tested recipe. Makes four slices Ingredients 50g butter 50g flour 1 teaspoon mustard powder 1 teaspoon cayenne…
Cheddar and Beer Fondue Recipe
This dish became a much-loved favourite at The Courtyard Dairy Café. Serves 2 Ingredients 200g grated Cheddar (for best results use a good strong Cheddar like St Andrew’s) 200ml beer…
Cheese Scone Recipe – Courtyard Dairy Café
Kathy’s recipe from the Courtyard Dairy Café’s excellent cheese scones – if in doubt, add more cheese! Makes approx 12 scones Ingredients 450g self-raising flour, with 1 teaspoon of baking…
What’s the best cheese to cook with? – The science behind choosing the right cheese for your dish.
“Cheese is an ingredient that has so much to offer in flavour, texture and versatility.” Chef Michel Roux Snr Cheese is an ingredient that can transform and elevate almost any…
Chorizo Raclette Gratin
Serves 4 Ingredients 1 large onion, sliced 1 clove garlic Leaves from a large sprig thyme 12 new potatoes, cooked and sliced into rounds (5mm) 18 slices chorizo (3mm) 12…
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…
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…
Fellstone and Mushroom Eggy Bread, by Oli Martin, 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…
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…
Buckwheat Crumpet, St James, ramson oil and truffle (by Heft chef-owner Kevin Tickle)
Kevin Tickle, chef-owner of Heft in Cumbria, uses St James in this newly-created spring dish. Try his recipe below. Makes about 8 crumpets, enough for eight people as a starter…
Jerusalem artichoke with Baron Bigod custard (by Roots head-chef Will Lockwood)
Will Lookwood, head chef of renowned Michelin-starred Roots (part of The Black Swan at Oldstead group) has created a fabulous dish using Jerusalem artichokes and Baron Bigod Brie. You can…
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…
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…
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…
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…
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…
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…
Hafod Welsh Rarebit by cheesemaker Rebecca Holden
Rebecca Holden of Hodlen’s Farm Dairy favourite choice of cooking her Hafod Cheddar is this adapted Hugh Fearnley-Whittenstall recipe for Welsh Rarebit: Ingredients 50g/2oz flour 50g/2oz butter 250ml/9oz strong beer…
Darling blue, pear and caramelised walnut salad – cheesemaker Maggie Maxwell’s recipe
Cheese-maker Maggie Maxwell of ‘Doddington Dairy’ a favourite way to cook her Darling Blue cheese: Ingredients 2 pears, peeled 100g Darling Blue, in small (15mm) cubes 100g walnut halves 3…
Lanark Blue, pear and hazelnut toasts – cheese-maker Selina Errington’s recipe
Cheese-maker Selina Errington of Errington’s Cheese has a favourite way to cook her creation that is Lanark Blue – a brilliant canapé for drinks before a meal!
Baked St Jude cheese recipe – cheese-maker Julie Cheyney’s favourite
Cheese-maker Julie Cheyney of White Wood Cheese has a favourite way to cook her St Jude Cheese: “This recipe is It’s incredibly simple and it’s gorgeous…”
Read more by clicking the…
Corra Linn and Wild Garlic Pesto – cheese-maker Selina Errington’s recipe
Cheese-maker Selina Errington of Errington’s Cheese has a favourite way to cook her creation that is Corra Linn – turn it into an amazing pesto!
Dorstone, pea and basil tart recipe: cheesemaker Charlie Westhead’s recipe
Cheese-makers Charlie and Grainne Westhead of Neal’s yard Creamery have shared their brilliant way to cook their Dorstone cheese.
Click below to read more.
Double-baked Old Winchester soufflé with dandelion and walnut salad
James Martin’s Saturday Kitchen recipe for cheese soufflé using the brilliant Old Winchester Cheese
Baked Vacherin Mont d’Or
Baked Vacherin Mont d’Or is an absolute delight. Soft, rich and unctuous, it makes a perfect meal for two or starter for 4+. Try the following recipe throughout the season…
Baked Camembert / Tunworth
This recipe is a brilliant way to enjoy Camembert – bubbling and oozing – and, combined with crusty bread, makes the perfect starter for four, or main course for two….
Kirkham’s cheesey eggs – cheese-maker Graham Kirkham’s recipe
Cheese-maker Graham Kirkham of Mrs Kirkham’s Lancashire Cheese has a favourite way to cook his creation that is creamy Lancashire – they way his mother (Ruth – the ‘Mrs Kirkham’)…
Baked Baron Bigod – cheese-maker Jonathan Crickmore’s recipe
Cheese-maker Jonathan Crickmore of Fen Farm has a favourite way to cook his Baron Bigod Brie. Read more by clicking the link below.
‘Old Winchester’ Butty – cheese-maker Mike Smales’s recipe.
The owner of Lyburn Farm, Mike Smales, has a favourite, and very simple, way to enjoy his Old Winchester cheese at a certain time of the year… Read more by clicking…
Cheese, potato and onion pie, recipe from Paul Hollywood’s Pies & Puds BBC series
A perfect cheese, potato and onion pie as made by Paul Hollywood on his Pies & Puds series (BBC 1). Featuring Dale End Cheddar made by Botton Creamery the rich…
Beenleigh blue, spinach and bacon tart – cheese-maker Ben Harris’s recipe
Cheese-maker Ben Harris of Ticklemore Cheese has a favourite way to cook his Beenleigh Blue cheese: “This recipe is one way I love to eat Beenleigh blue, although my favourite…
‘Young Buck’ pasta – cheese-maker Michael Thompson’s recipe
Cheese-maker Michael Thompson of Mike’s Fancy Cheese says this is his favourite way to cook his Young Buck Blue cheese: “It’s become my staple pasta dish – try it with…
Anster risotto – cheese-maker Jane Stewart’s recipe
Cheese-maker Jane Stewart of St Andrews Farmhouse Cheese has a favourite way to cook Anster cheese: “Personally, I like to use Anster in a risotto. At this time of year…
Cote Hill Blue cheese and spring onion scones recipe
Cheese-maker Michael and Mary Davenport have a favourite way to cook Cote Hill Blue cheese, with the odds and ends they have left.
Read more by clicking the link below.
This recipe…
Battlefield Blue bake – cheese-maker David Clarke’s recipe
Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook his creation that is Battlefield Blue.
Dale End Cheddar and leek tart
A soft and delectable tart made from Dale End Cheddar and leeks.
Click below to read the recipe…
Hafod Homity pie – cheese-maker Sam Holden’s recipe
Cheese-maker Sam Holden of Holden Dairy has a favourite way to cook Hafod cheese is the Hafod Homity Pie below “… or of course you could do a Hafod Welsh…
Ogleshield raclette recipe
Recreate this classic Alpine dish in your own home! Perfect for those cold wintry nights.
Bubbling Sparkenhoe Red Leicester – cheese-maker David Clarke’s recipe
Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook his creation that is Sparkenhoe red Leicester. Read more by clicking the link below.
Sparkenhoe Red Leicester cheesy dums – cheese-maker David Clarke’s recipe
Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook his creation that is Sparkenhoe red Leicester and use up leftover mash.