Baked figs with Gorgonzola
This figs with Gorgonzola recipe could be both a starter and a dessert. It could even be a light lunch, or a snack. The sweet figs, creamy gorgonzola and salty prosciutto is a winning combination.
Beef Wellington with Mushroom and Fourme d’Ambert AOC
Beef Wellington is a classic British that we’ve spruced up with a wonderful French blue cheese. Fourme d’Ambert AOC is creamy and rich which makes it ideal for a layer in a beef wellington, adding depth of flavour to every mouthful.
Mushroom, Chicken and Cheese Vol-au-Vent
We’ve totally cheated in this cheese vol-au-vent recipe, using ready-made puff pastry and pre-cooked chicken. But the filling is the star of the show. Made with rich triple-cream Bix it’s a total showstopper.
Pasta alla Vodka
We’ve slightly fallen in love with Black Cow Vodka, made from milk! So we’re featuring this Cheesy Pasta alla Vodka recipe using their vodka, and of course, their Black Cow Deluxe Cheddar. Ghengis Khan would be proud.
Cheese and Potato-Topped Lamb Hotpot
Lamb Hotpot, or Lancashire Hotpot, is a delicious traditional stew made from lamb, cooked with onion and topped with potato. We’ve added a helping of Shorrock’s Lancashire Bomb for added creaminess.
Alex James Co. No 4 Goats’ Cheese Salad
Alex James Goats’ cheese is particularly fresh and delicate. It has a natural acidity and an almost mousse-like texture. We love it on a french stick with a simple salad.
Golden Cenarth Cheese Stuffed Pork Chops
These cheese stuffed pork chops uses Golden Cenarth, giving you an oozy, creamy filling that hints at hazelnut. Serve with mashed potatoes and steamed broccoli for an excellent weeknight dinner.
Golden Cross Goats Cheese Tarts
Goats Cheese Tarts are a great spring or summer dish, light and fluffy pastry with a creamy flavour and fluffy texture. We suggest serving with green leaves and a smear of olive paste or balsamic reduction and a helping of sun-ripened tomatoes.
Classic Swiss Cheese Fondue
This fondue recipe is simple, fun and outrageously cheesy! Use our pre-made fondue mix, made of grated matured Gruyère AOC and Emmentaler, for excellent results.