Goat’s Cheese With Charred Tenderstem Broccoli
This goat’s cheese with charred tenderstem broccoli, quince terrine and hazelnuts was produced by chef Paul Foster on Great British Chefs. It’s a very delicately presented dish, we’ve just added […]
Pine Nut, Pear and Blue Cheese Salad
This is a fabulous and easy starter idea. The trick to making this salad really come to life is to use a blue cheese that delivers a strong flavour hit, and Bleu d’Auvergne does just that.
Époisses, Ham and Apple Tart
This recipe is a variation from chef Ludo Lefebvre’s original creation, we like the balance of salty ham and sweet apple with the pungent and rich Époisses de Bourgogne AOC. We scatter cheddar and a little sugar over the top for extra decadence.
Pineapple and Carrot Cake with Neufchatel Cream Cheese Frosting
Neufchatel AOC cheese makes the most delicious cream cheese frosting, try it in this wonderful pineapple, carrot and pecan cake for moist and creamy bites.
Scottish Rumbledethumps
Rumbledethumps is a traditional dish from the Scottish borders, often served as a side dish or as an alternative to neeps and tatties alongside haggis.
Roasted Spiced Quince for your Cheeseboard
All our cheese boxes make spectacular cheeseboards, but to make it exceptional you can add these incredible roasted quince. Finish off with Thomas J Fudge’s Biscuits for Cheese and you’ve got the superstar of cheeseboards!
Pong Party Bread
There ain’t no party bread like a Pong Party Bread! The perfect centre piece to a feast, where all your friends can dig in and pull a piece off. This is our Pong version as it uses the pungent and spicy Epoisses de Bourgogne AOC.
Camembert and Smoked Salmon en Croute
Popular in the 80s, salmon en croute is traditionally made with cream cheese, but in this recipe we’ve used Camembert for extra creaminess and deliciousness! Here’s the method…
Little Lepe Stuffed Steaks
This is the ideal date night dinner – well cooked fillet steak with a gorgeous cheesy surprise in the centre. The bacon keeps the steaks nice and juicy.