Recipes

Claire’s Baked Pumpkin Fondue

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... Read More

Recipe: A Heavenly, Baked Vacherin Mont d'Or

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... Read More

Recipe: Luke’s Ultimate Welsh Rarebit

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. ... Read More

Watch as TV Chef Nadiya Hussain Bakes with La Tourangelle Pistachio Oil

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 e... Read More

Recipe: GRILLED ASPARAGUS SALAD WITH PROSCIUTTO HAM AND RICOTTA STAGIONATA

Ricotta stagionata is quickly becoming our go-to cheese for Italian dishes. It can be grated over pasta or used to finish a risotto, however we think it has so much more to offer. We asked our Bath café's Head Chef, Laurent, to create something a little different and this is the delicious dish he came up with. His grilled asparagus salad with prosciutto ham and ricotta stagionata is a real summer sensation. Ingredients 400g Green asparagus 6 ... Read More

Recipe: Roasted Beetroot & Celery with Old Winchester Cheese & Walnut

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 beetro... Read More

Brutti e Buoni Eton Mess - A fabulous Italian twist on a British summertime staple

Brutti e Buoni are small Italian meringue-like biscuits enriched with chopped hazelnuts and almonds. Perfect with an Espresso, but at this time of year – even better with cream and strawberries! For this recipe we think Vanilla Brutti e Buoni work best, but alternatively you could use the chocolate or cinnamon flavours! Read More

Last of the Summer Wine... Macerated Fresh Fruit with Sweetened Ricotta

Serves 2-4 people  Ingredients:175ml Rosé Frizzante1 tbsp of vanilla sugar200g Mixed summer berries250g Fresh Tom’s Ricotta2 tsps of Seggiano chestnut honeyJuice and zest of ½ a lemon1 packet of Sapori Del Lagonero,Cantucci al MirtilloServes 2-4 people Recipe:  Nick HorwoodPhotographer:  Dorian Vonna-Michell Kastehelmi plate by available from Shannon Wine recommendation:The rest of the bottle, of course! Ro... Read More

Warm Spicy Chorizo and Haloumi Salad with Lava Roasted Artichokes

Serves 2-4 Ingredients: 1x Piccante chorizo hoop, chopped 1x pack of Haloumi cheese, cut into bite-size pieces 1x whole garlic clove, peeled 1x100g bag of mixed baby leaves 6 Seggiano Lava-roasted artichoke hearts, cut into quarters A handful of mint and parsley, roughly chopped Juice of ½ a lemon A handful of capers 1x fresh chilli, chopped  (optional) 1. Heat the frying pan to high. Fry the garlic clove in a little olive oil unt... Read More

Timsbury Ash Pyramid drizzled with Lime and Honey Syrup

Ingredients: - 1 Timsbury Ash Goat Pyramid - keep chilled until the last minute - Zest and juice of 1 large lime - 3 large tablespoons of Seggiano Acacia Honey - A couple of mint leaves, finely chopped - 1 pack of Toast for Cheese Apricots, Pistachios & Sunflower Seeds Recipe Nick Horwood Photographer David Lewis Origo plate by available from Shannon 1. In a small pan, warm over a low heat the honey and lime. Stir continuously until the ... Read More

Fourme d'Ambert and Serrano Ham Puff Pastry Twists

Ingredients: - 1 pack of all-butter puff pastry sheet 320g- 200g Fourme d’Ambert Xavier Morin- 4 slices of Serrano ham- 2 tbsp of Fallot ‘honey and balsamic vinegar’ mustard- 1 Ashton Farm free-range organic egg, beaten- A handful of poppy seeds Recipe by Nick Horwood Photographed by David Lewis 1. Pre-heat the oven to 180Co. Line a baking tray with baking parchment. 2. Roll out the puff pastry on a floured surface. 3. Spread... Read More

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