Olive and Reblochon Cheese Loaf

How to make it

Reblochon AOC has a wonderful creamy nutty taste which works incredibly well in a cheese loaf, especially alongside salty olives. This is a very versatile recipe, you could add bacon lardons, mushrooms, herbs, anything you like really! It’s a great ‘cake’ for those not keen on sweet treats.

• Preheat the oven to 180°C/160°C fan/Gas 4.
• Grease a loaf tin and sprinkle grated cheddar evenly over the base
• Rinse your olives then pit, dry and chop coarsely
• Mix in a bowl the flour, baking powder, seasoning, Reblochon, herbs and olives
• In another bowl or jug whisk up milk, melted butter, egg and crème fraîche
• fold the wet mixture into the dry using a spatula until just mixed, still thick and sticky – stop when it’s just combined
• Turn the mixture into the loaf tin and sprinkle more grated cheddar over the top
• Bake for approx 45 minutes or until the skewer comes out clean (be aware that there will always be runny cheese on the skewer)
• Let the cheese loaf cool for 10 mins and serve warm.

Other bread recipes:

This Jalapeño and Godminster cheddar cornbread has a crunchy buttery crust, a soft and fluffy inside, hits of spicy jalapeno, and a creamy, moreish cheese flavour. It’s the perfect accompaniment to BBQ’d meat, chilli or stews.

The pungent savoury and nutty flavour of Golden Cenarth combined with garlic and kicks of mustard-induced tang makes this dish a delectable superstar.

Westcombe Cheddar is has a fantastic powerful taste which is what you need in a cheese when paired with chilli. The flavour combination in this bread recipe creates rich and earthy tones that is melt-in-your-mouth gorgeous. Serve warm with a knob of butter.