Olive and Reblochon Cheese Loaf
Reblochon AOC has a wonderful creamy nutty taste which works incredibly well in a loaf, especially alongside salty olives. This is a very versatile recipe, you could add bacon lardons, mushrooms, herbs, anything you like really!
Pecorino and Taleggio Cheese Stuffed Aubergines
These Spinach and Pecorino Stuffed Aubergines are a great meat-free dinner option because they’re absolutely packed with flavour. They look really elegant too with their wonderful purple skins. Make sure you choose big fat aubergines to get as much mixture in as possible!
Roquefort Brioche
What could be better than sweet and savoury, warm, cheesy bread? It might take a while to make this Roquefort Brioche but it will definitely be worth it!
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.
Berkswell Cheese Scones
If you make these cheese scones small they’ll be delicious to eat with soup. The taste of Berkswell is sweet and dryish, very similar to a Pecorino, and if you include the rind you’ll get delicious hits of flavour melting into the dough.
Baked Courgettes stuffed with ham and Pecorino
This could be the ideal way of sneaking courgettes into someone’s diet! Serve as a delicious starter or as a main along with some grilled fish or spiced lamb.
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.