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 kale 60g green kale or Cavalo Nero Small bunch of chives 4 duck eggs 80g tinned anchovies 3 slices of seeded spelt sourdough 50ml olive oil 4 egg yolks 400ml sunflower oil 1 tsp Dijon mustard 300ml white wine vinegar 150g Cais na Tire (hard sheep’s cheese) Salt and black pepper 1 large banana shallot 40g caster sugar 4 cloves garlic 1 lemon Method: dressing Rub the garlic with olive oil, salt and pepper, wrap in foil and bake in the oven for 20 minutes at 160C until soft, allow to cool Place the egg yolks, mustard and 30ml (two tbsp) of white wine vinegar in a food processor, slowly blending and adding the sunflower oil to create a thick mayonnaise, then add 20g of anchovies, the cooled roasted garlic cloves and 80g of finely grated Cais na Tire. Blend until smooth and thick, season with salt and pepper and a squeeze of lemon then place in the fridge to cool. Method: salad Marinate purple-sprouting broccoli and both kales with olive…

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, warmed 250g/9oz Hafod Cheddar, grated 2tsp mustard 2 tbsp Worcestershire sauce Black pepper 4 large slices sourdough bread Method In a small saucepan melt the butter, add the flour and stir well. Cook for a couple of minutes, stirring to prevent the mix from burning. Stir in the warm beer by degrees, to make a thick but smooth sauce. Add the grated cheese and stir until melted into a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.

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 tbsp runny honey 2 tsp Golden Syrup Sea salt Salad leaves (herb salad bags work well) Salad dressing (3 tbsp olive oil and 1 tbsp balsamic vinegar whisked) Recipe Mix walnuts with 2 tbsp honey and the Golden Syrup (warm the syrup and honey first to make it a little easier) and a sprinkle of sea salt. Bake on a greaseproof paper-line baking tray at 190C for eight minutes, then take it out and leave to cool. When cool, break up into individual nuts. Cut each pear into six wedges, removing the core. Brush with the remaining honey and a pinch of sea salt. Place on baking tray and bake at 180C for ten minutes. Toss together the salad leaves, baked pears, Darling Blue, walnuts. Drizzle with the dressing. Andy and Kathy’s comment: This is so delicious you don’t want the meal to end.

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!

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…”

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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!

Cheese-makers Charlie and Grainne Westhead of Neal’s yard Creamery have shared their brilliant way to cook their Dorstone cheese.

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James Martin’s Saturday Kitchen recipe for cheese soufflé using the brilliant Old Winchester Cheese

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; the dish is a brilliant, hearty, warming meal for a cold winter night.

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.  The Courtyard Dairy’s favourite is to use Tunworth soft cheese – a British Camembert-style that is every bit as good, if not better, than its French counterpart.

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’) taught him.   Read more by clicking the link below.

Cheese-maker Jonathan Crickmore of Fen Farm has a favourite way to cook his Baron Bigod Brie.   Read more by clicking the link below.