Creamy Wild Mushroom and Gjetost Cheese Soup
The milk of Gjetost cheese comes from cattle that graze on wild fungi so the flavours seem to intensify in this wild mushroom soup recipe.
Garden Peas with Goat’s Cheese and Lardo
This vibrant and simple dish harmonizes the sweetness of fresh garden peas with the creamy tang of goat’s cheese, alongside thick and silky Lardo.
Leek And Cheese Flamiche
This cheese flamiche is a brioche-based tart. It looks a bit like a pizza, but the name is the giveaway – Famiche means ‘Flemish Cake’, so they’re more cake-y than a traditional flan.
Fermented Chilli Flatbreads With Tunworth And Caramelised Onion
Get ready for a culinary adventure that combines the art of fermentation with the comfort of flatbreads, creating a dish that’s both sophisticated and satisfying.
Warm Bean Salad with Organic Bath Soft Cheese
A delicious salad of warm fine green beans and tiny new potatoes with chunks of wonderful organic Bath Soft Cheese as a starter, light lunch or healthy supper.
Baked Goat’s Cheese Balls
As these goat’s cheese balls are baked rather than fried, they’re a lot lighter and allows you to keep the freshness of the goat’s cheese flavour. We’re using Dazel Ash Log as it has a very smooth clean flavour.
Goats’ Cheese Salad with Rich Redcurrant Jelly
Terrifically tart redcurrants work extremely well in a goats’ cheese salad, adding a sweet tanginess to fresh and delicate cheese. Packed full of flavour and textures.
Rarebit with Comte
Hot cheese sauce served over slices of toasted bread, what’s not to like? Comte offers a rich full flavour to boot. Traditionally a ‘Welsh’ rarebit, we’re creating an Alpine version […]
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.