Stuffed Sourdough Emmental Toastie
Sourdough Emmental toastie stuffed with salt beef, sauerkraut and dill mustard sauce is the sandwich choice of connoisseurs. Eat with a side of gherkins and a twist of the moustache […]
Comté cheese, leek and mustard fritters with hot chilli jam
Head Chef Gareth Johns’s Comté leek and mustard fritters impressed the Vive le Cheese competition judges with a great pairing of the Comté.
Three Cheese Gratin with Salami
This rich and filling three cheese Salami Gratin is a meal in itself – ideal for a cold winters night, and uses the very best of our Alpine cheeses – Comté and Gruyère. Serve with a crisp
Taleggio and Grape Focaccia
This gorgeously gooey Taleggio and Grape Focaccia makes a great accompaniment for a selection of antipasti.
Broccoli and Gorgonzola Soufflé
Make everyone believe you’re a professional chef with these incredible Broccoli and Gorgonzola Soufflés. The combination of flavours and textures make this a real showpiece, they taste incredible and look fantastic.
Chicken Velouté Soup With Cheese Croquette And Truffle
A show-stopping silky soup for when you’re out to impress. Potato cheese croquettes adds a finishing touch (and fills the tummy too).
Mushroom and Époisses Pithiviers
These irresistible Mushroom and Époisses Pithiviers are puff-pastry parcels filled with meaty Époisses cheese and mushrooms. Serve them as a main course with a potato salad and greens.
Caramelized Onion Tart with Goat Cheese and Thyme
This super fancy Caramelised Onion Tart is also super easy, if you use pre-prepared puff pastry. Serve it warm or at room temperature.
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.