Roquefort Cheese and Chive Tart
Salty, strong and sweet flavours of Roquefort paired with the fresh and fragrant chives makes this a delicate and delicious tart, perfect for lunches with a green salad and a side of Cartwright and Butler Tomato Chilli Chutney.
Spring Onion and Gruyere Cheese Frittata
As Gruyère becomes stringy when melted it’s a great cheese to use in a frittata. This recipe serves 4-6 so it’s an ideal dinner dish served with antipasto and crunchy bread, or as part of a tapas spread.
Gnocchi with Gorgonzola Dolce
You can make this dish with pre-bought gnocchi, but if you fancy trying your own, here’s a great recipe. The sauce is made with Gorgonzola Dolce DOP which is the best choice for Italian cheese sauces.
Mushroom duxelles and Comté Gougères
If you’re a dab hand at choux pastry then you’ll have no problems with these gougères filled with delicious Comté and mushrooms. Serve with a lightly dressed salad for a light lunch or with a side of Cartwright and Butler Piccalilli for a party canapé.
Chicken and Gorgonzola Tortellini
Pasta can be surprisingly easy to make, and tastes best when it’s made fresh. Roast chicken and Gorgonzola make a delicious filling. Serve it with just a knob of butter, some black pepper and garlic bread for a hearty, tasty dinner.
Somerset Organic Cheddar Soup
The creamy, tangy and complex flavours of Somerset Organic Cheddar comes to life in this warming and hearty soup. Serve with a hunk of bread of a glass of your favourite Cider for a West Country celebration.
Perl Las Blue and Red Onion Tart
A winning combination of sweet red onions, salty Perl Las Blue and nutty, crunchy walnuts, wrapped in buttery puff pastry.
Parsnip, Potato and Gruyere Rösti
Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.
Creamy Cashel Blue Cheese Tagliatelle
Cashel Blue is a gorgeous sweet and creamy blue cheese with a unique tanginess, it’s ideal for a cheese sauce and even better with pasta. Mix in with chopped walnuts or pine nuts for a different twist.