cheese recipes
Here's a collection of cheese recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To view our full cheese selection and order yours click here.
Caerphilly Fondue
Broccoli and Blue Cheese Soufflés
Broccoli and Cheese Flan
Broccoli Bake
Broccoli Cheddar Melt
Cheese Sauce
Potato & Goat Cheese Gratin
Cheese and Potato Soup with Carrots
Greek Feta Wraps
Spinach Abergavenny Goat's Cheese Dip
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This is a decant dish perfect to indulge in. Serve it with bite-sized nuggets of crisp apples and pears, celery sticks, raw or lightly steamed cauliflower and broccoli florets, cherry tomatoes and slices of a good rustic bread (like Long Crichel's Long Fermenation Bread) lightly toasted and cubed. To make it more substantial and to give it a true Swiss-style meal a chalet feel by serving with a wooden platter laden down with cured meats.
Serves 2 as a main, halve the quantities if you fancy having it as a starter
- 30g unsalted butter, cubed
- 1 ½ tbsp plain flour
- 500ml Aspall organic cyder
- 225g Caerphilly, grated or finely crumbled
- 50ml cream
- 2 tbsp honey
- 1/4 tsp freshly grated or ground nutmeg
Melt butter over a low heat in a small pot. Add flour; whisk well. Slowly wisk in the cider. Then, slowly stir in the cheese, whisking until melted and smooth. Finish with cream, honey and nutmeg. Ensure it's nice and warm and just about bubbling. Then, transfer to a warm ceramic dish or fondue pan and serve. Mmm... It's lovely served with champagne!
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- 50 g butter, plus extra for greasing
- 450 g broccoli, broken into florets
- 50 g plain flour
- 150 ml milk
- 100 g Danish blue cheese, diced or crumbled
- 4 egg yolks
- 6 egg whites
- A few spoonfuls of breadcrumbs
- Mustard to taste
Preheat oven to 220°C/ 425°F/ Gas Mark 7. Grease the insides of 4-6 individual soufflé dishes (or 1 large one) and dust with dried breadcrumbs. Blanch the broccoli until just tender. Drain the broccoli, retaining 65 ml of the water. Puree the cooked broccoli in a food processor. Melt the butter in a saucepan. Add the flour and cook for 1 minute. Stir continuously to avoid burning. Gradually stir in the milk and the water; bring to the boil to thicken. Remove the sauce from the heat and add the cheese, egg yolks, mustard and pureed broccoli. In a separate bowl, whisk the egg whites until stiff. Fold them into the broccoli mixture, then spoon into the prepared dishes. Bake for 15 minutes until well-risen and golden brown. If making one large soufflé, cook an extra 10 minutes. Serve immediately.
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- Pastry case:
- 125 g butter
- 175 g plain flour
- 4 tablespoons cold water
- Pinch salt
- For the filling:
- 450 g broccoli
- 25 g sunflower oil
- 100 g mushrooms
- Small bunch of parsley, chopped
- 1 clove garlic
- 100 g cheddar cheese, grated
- 2 eggs
- 210 ml single cream
- Salt and pepper
Preheat Oven to 180°C/ 325°F/ Gas Mark 4. To make the pastry, rub the butter and flour together. Add the salt. Mix in the water to make smooth dough. Chill for 2 hours before rolling out and lining a flan dish. Press the edges in firmly and trim off the surplus pastry. Cover with foil and weight with some rice and then bake blind for 10 minutes. Take out and cool, slightly reducing the temperature of the oven. Steam or lightly boil the broccoli florets until cooked, but still firm. Drain well and cover the base of the pastry case. Heat the margarine in a frying pan and add the mushrooms. Lightly cook, stirring in the parsley, garlic and some salt and pepper. Spread this mixture over the broccoli. Beat together the eggs and cream add the cheese and mix thoroughly. Pour this over the top of the flan. Bake for 45 minutes or until the top of the flan has set. Lovely warm but can also be served cold.
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- One head of broccoli
- 100g (3 & 1/2; oz) butter
- 6 cloves of garlic
- 200 g (7 oz) organic mature cheddar or other cheese
Wash the broccoli and break into florets, then place in an ovenproof dish. Crush the cloves of garlic and blend into the butter, and then dot this mixture all over the broccoli. Grate the cheese and sprinkle over the broccoli with. Cover the dish with foil and bake in the centre of the oven at 200°C/400°F/Gas Mark 6 for 40 minutes or until the broccoli is tender. Delicious served with baked potatoes, drizzling all the garlicky butter from the broccoli over the spuds.
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This is more of an idea than a recipe, but it's so scrummy, we had to share. Serves everyone, or just one!
- Broccoli
- Your favourite cheddar
- Some nice bread
- A bit of butter
Preheat your oven grill, or just heat the oven to 200°C. For each piece of toast, snap a broccoli floret off the stalk. Slice it in half, or three slices if it's a really big piece.
Butter your bread. Be generous.
Lay the broccoli on the bread.
Thinly slice a decent hunk of cheese and place on top.
Place under the grill for 7‐10 minutes, until you get the desired shade of golden.
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Serves 4 as a side dish with Broccoli or Cauliflower
- 2 tablespoons butter
- 1 tablespoon plain flour
- 350 ml milk
- 60 g grated cheddar
- 1/3 teaspoon mustard powder
- Salt and pepper to taste
- 400 g broccoli/cauliflower, chopped (including the stems)
Melt some butter in small pan over a medium heat then add the flour and stir it for about 1 minute before removing it from the heat. Add the milk very slowly, whisking constantly to keep the mixture smooth. Return the pan to the heat and stir until mixture bubbles around the edges and thickens. Remove from the heat, add the cheese and mustard, season to taste, and pour over lightly steamed broccoli or cauliflower.
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This can be made one day ahead and refrigerated. Reheat in the oven before serving. Also works well with Feta, Gruyère or Cheddar.
- 400ml cream
- 400ml milk
- 1 tablespoon chopped fresh rosemary
- 3 egg yolks
- Salt and pepper to taste
- 800g potatoes, peeled and thinly sliced
- 400g goat cheese, crumbled
Preheat the oven to 180ºC/350ºF/gas mark 4. Whisk the cream, milk, rosemary and egg yolks together and season with a little salt. Butter a baking dish and place a layer of potatoes over the bottom, season with pepper, crumble some cheese over the top and spoon on one ladle of the cream mixture. Repeat until you have eight layers, using your hands to press each layer down. Place a piece of baking paper over the potatoes and cover with foil. Bake for 30 minutes, remove the foil and paper, and cook for 20 minutes more. Remove from the oven and cool, reheating to serve (or serve at room temperature).
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Serves 4 as a main course with crusty bread
- 2 tablespoons vegetable or olive oil
- 3 handfuls chopped carrot
- 1 handful chopped onion
- 1/2 teaspoon dried thyme, or 2 teaspoons fresh
- 3 tablespoons plain flour
- 480 ml chicken or vegetable stock
- 480 ml milk
- 300 g potatoes, peeled and diced
- 1 large handful shredded cheddar cheese
- Salt and pepper to taste
Heat the oil in large saucepan over a medium heat. Add the carrot, onion and dried thyme (if you're using fresh thyme don't add it yet). Sautéuntil the vegetables begin to soften, about 5 minutes. Sprinkle the flour over the veg and stir it in thoroughly. Gradually whisk in the stock, then the milk. Add the potato and bring everything to the boil. Reduce the heat and simmer until the potato is tender, about 15 minutes. Remove from the heat. Stir in cheese and fresh thyme if you're using it, then season to taste and serve.
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This recipe takes seconds to throw together and costs under £1.50 per wrap. Visit the Summer on a Shoestring section of our recipe index for more affordable, seasonal eats. Makes 4.
- 4 x 10" white tortilla wraps
- 150g Greek feta
- 200g ripe tomatoes
- 1/4 large cucumber
- ½ red onion
- 30g Kalamata olives
- 5g fresh mint
- Olive oil
- Sea salt
- Black pepper
Brush the wraps with olive oil. Cut the tomatoes and cucumbers into chunky cubes. Season with a bit of sea salt and freshly ground black pepper. Toss in a bit of olive oil. Slice the onion into paper thin slices. Add it and the whole olives to the tomato and cucumber. Gently tear the mint leaves and add. Toss everything together to give it a nice coating of oil and seasoning. Divide between the open tortilla breads. Crumble the feta on top, flip the bottom end up and roll up!
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I made this the other day to fill homemade ravioli but
I made too much and scooped the rest of it up with large hunks of freshly baked
baguette from my local baker - it was actually even more delicious this way.
My son also gobbled this one up. Serves 2
- 3 handfuls of fresh spinach leaves
- 100g Abergavenny goat’s cheese
- 1 medium-sized garlic clove, peeled and crushed
- 1/2 lemon
- 1 tsp extra virgin olive oil
- 2inch hunk of Parmesan, finely grated
- Freshly ground black pepper
Wash the spinach thoroughly. Chop very finely – cut
into 1cm or smaller shreds. Bring a pot of water, with a pinch of sea salt,
to the boil. Plunge the spinach in the water and cook for 1 minute. Then, drain
and run spinach under cold water to stop the cooking process. Gently squeeze
any excess water out of the spinach. Place on a cutting board and give it one
final chopping (it will be a bit easier to chop finer at this stage, rather
than when it’s raw). Place in a food processor, add the goat’s cheese, the garlic
clove, the zest and a squeeze of juice from the lemon, the olive oil and the
Parmesan. Blitz until smooth. Season, chill for at least 30 minutes before serving
(to allow the flavours to mingle and to chill it nicely) and serve with in 48
hours.
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