Recipes
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- June 11, 2025
Sweet, smoky charred peaches meet the luscious creaminess of fresh burrata in this vibrant salad, elevated by the rich, savory depth of melt in the mouth sliced Ibérico ham.
A favourite recipe from our very own sales and food service account manager, Marc Payne. -
- June 02, 2025
If you’re looking for a dish that feels both indulgent and wholesome, this Goat’s Cheese, Sun-Dried Tomato & Spinach Quiche is exactly what your table needs. It’s a beautiful blend of creamy, tangy goat’s cheese, sweet sun-dried tomatoes, and earthy spinach all wrapped up in a crisp, buttery pastry shell.
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- May 16, 2025
Perfect for a weekend of sunshine and BBQs – this fresh take on a classic Panzanella salad will be your new go-to for al fresco dining.
A favourite recipe from our very own sales account manager Lee Fermor. -
- May 16, 2025
Creamy, tangy, and bursting with flavor, this Whipped Goat Cheese and Garlic Dip is the perfect blend of rich goat cheese, garlic, fresh herbs and a touch of lemon. The goat cheese is whipped until smooth and airy, creating a light yet indulgent texture, while the garlic adds a mellow, savory depth. A drizzle of olive oil and a sprinkle of herbs on top elevate this dip to appetizer perfection. Serve it with crusty bread, crackers, or fresh veggies for an easy yet elegant starter or snack.
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- January 11, 2022
A few novel ideas on how else you can enjoy Stilton.
Whether you choose Colston Bassett, Cropwell Bishop, or indeed any blue cheese of your choosing, we have a few recipe recommendations for you. -
- February 08, 2018
The French have La Chandeleur and the Americans, well, they like pancakes most days. In the UK, however, we celebrate those flat, circles of joy each year on a specific day in February for Pancake Day.
It might be the tradition for lemon and sugar on your Pancake Day pancakes, but we like to make things a little more cheesey at The Fine Cheese Co. So, with the help of our Cheese Care & Quality Manager, Ruth, we’ve come up with some suggestions for several, delightful cheese fillings.
1. Kirkham’s Lancashire & The Fine Cheese Co. Peach Chutney for Cheese
Immediately after you’ve flipped your pancake for the first time in a pan over the hob, crumble a generous amount of the wonderfully moist, Kirkham’s Lancashire on top. It is perfect for pancakes because the cheese bubbles rather than melts.
Once you’ve placed the pancake on a plate and rolled it up, dollop some fresh and fruity The Fine Cheese Co. Peach Chutney for Cheese on the side. Add a little chutney to each bite for a wonderful
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- October 25, 2017
Baking a pumpkin filled with as much cheese as you can fit in is the recipe for a truly special, comfort meal that's not just perfect for Halloween! As our designer, Claire, puts it, “this is the best bonfire night recipe ever!”
This is an annual tradition for Claire. The pumpkin can be dipped into, like a traditional cheese fondue, or if you roast it for a while longer, then the pumpkin's flesh becomes gorgeously tender and is delicious when scooped out with a dollop of the rich, velvety cheese sauce.
Ingredients
A whole pumpkin
150g Affineur Walo Aged Emmental, grated
50g of Colston Basset Stilton, grated (crumbed)
150g of Keen’s Cheddar, grated
150g of Affineur Walo Le Gruyère AOC Extra Mature, grated
1 tbsp corn flour
100g crème fraiche
2tbsp white wine
1 clove of garlic, crushedMethod
1. Heat the oven to 180°C.
2. Prepare your pumpkin using a knife to cut the top and create a lid around the stem. Scoop out the seeds and any loose fibres.
3. Pre-heat a baking tray, add a little -
- September 26, 2017
Vacherin Mont d’Or season is upon us, but how do you eat it? You may choose to enjoy it at room temperature, but for a truly special experience, why not try baking the cheese?
We’ve called upon the knowledge of our Cheese Care Manager, Luke, for his favourite Vacherin Mont d’Or recipe. He has delivered this full-flavoured dish that will wow friends and family alike.
Ingredients
3 Shallots, finely chopped
2 Sprigs of rosemary, finely chopped
2 Garlic cloves, crushed
20g Butter
30ml Jura Chardonnay
1 Whole Vacherin Mont d'Or, 450gMethod
1. Warm your oven to 180°C (fan 160°C).
2. Prepare the Vacherin box by removing the wood with a serrated knife to just below the top of the rind.
3. Soften the shallots and crushed garlic in butter. Finish with rosemary and Jura Chardonnay. Then cook off until the wine is evaporated. Allow the mixture to cool until it reaches room temperature.
4. Remove the top rind of your Vacherin with a long-blade knife. Then, evenly spread the thin layer of cooked shallots -
- August 15, 2017
Our Cheese Care Manager, Luke Maslen, has shared his Ultimate Welsh Rarebit. It’s the perfect comfort food for a rainy day.
Traditionally, Caerphilly would have been used, however Mrs Kirkham’s Lancashire or other territorial cheeses are great too. Many different cheeses can be substituted, according to your mood.
Luke, prefers a hearty, west-country cheddar for that earthy hit, so we’ve used our Westcombe Hand-Select Cheddar in this recipe. We also use La Tourangelle Garlic Infused Oil in the mix, but you can also use a crushed garlic clove.
Welsh Rarebit gets its name from the days when Welsh hunters returned to their homes empty handed. They’d turn to Welsh Rarebit as substitute, due to it being a filling and substantial meal that’s made meat-free (rabbit-free) from staples found in the larder.
Welsh Rarebit is a great go-to dish if you have any leftovers from the weekend cheeseboard. It’s also fitting dish for St. David’s Day on 1st March.
Ingredients
Bread of your choice, toasted
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- August 08, 2017
If you tuned into BBC Two last night to watch Nadiya's British Food Adventure, you will have seen our La Tourangelle Pistachio Oil make an appearance.
The Great British Bake Off winner, Nadiya Hussain, explored London as part of her road trip around Britain, where she uncovers some of the country’s most exciting food pioneers. While in the capital, she baked an exquisite-looking cake with the Pistachio Oil during the recently aired fourth episode.
We’ve always believed La Tourangelle’s oils are perfect for baking and it was great to see one of our favourites used in this way. The Pistachio Oil was quite literally, the icing on Nadiya’s cake.
Let Nadiya explain why she used it:
“For even more scented indulgence, I’m icing my cake using my secret ingredient, Pistachio Oil. I’m adding this instead of water to my icing sugar,” she said.
“It smells like pistachio, but it’s got a lovely smokey smell. It’s such an intense flavour. It works so well in an icing.”
Once baked, Nadiya let some
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- June 30, 2017
With a hint of Parmesan, Old Winchester cheese, also known as Old Smales, is incredibly versatile when used in cooking. It adds the perfect finish to all manner of dishes. Here's one such example created by The Fine Cheese Co. Bath's Head Chef, Laurent.
So, dust off your vegetable peeler because you'll need it for this great-tasting roasted beetroot and celery, with Old Winchester cheese and walnut recipe.
Ingredients
400g Mixed-colour beetroot
1 Bunch of celery
50g Walnut
60g Old Winchester cheese
Balsamic vinegar
Extra virgin olive oil
Sea salt
Black pepperMethod
1. Peel the beetroot and cut it into quarters, like you would do with an apple.
2. Peel the celery to remove the stringy parts and then cut it into chunks.
3. Roast the vegetables in two separate trays at 190°C, with a tablespoon of olive oil, sea salt and black pepper until they become soft to the centre.
4. Make a dressing with one tablespoon of balsamic vinegar and three tablespoons of extra virgin olive oil.
5.