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Toasted Applewood® Cheddar

A king of sandwiches!
Top with your favourite pickle to serve.

Serves 4
1 loaf Ciabatta bread
1 tbsp extra virgin olive oil
2 tbsp mayonnaise light
1 red skinned apple, cored and thinly sliced
100g/4oz wafer thin honey roast ham
200g/7oz Applewood® smoked cheddar cheese
Thinly sliced pickle to serve

1) Preheat the grill to medium hot.
2) Slice the ciabatta in half horizontally then in half again (to give 4).
3) Brush with olive oil then grill until golden and slightly crispy.
4) Spread a little mayonnaise over each toasted ciabatta now top with
a mixture of apple slices wafer thin ham and cheddar slices.
5) Return to the grill for 2 minutes until cheese just begins to melt and
serve hot topped with a spoonful of your favourite pickle.

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Spinach & Applewood® Panini

Preparation time: 10 minutes
Cooking time: 15-20 minutes

Serves 4
400g bag spinach leaves
2 roasted red peppers from a jar in oil or brine
4 teaspoons extra virgin olive oil
350g/12oz Ilchester Applewood® Smoked Cheddar
4 panini or 2 ciabatta loaves

1) Preheat the oven to 200C/400F/gas mark 6.
2) Wash the spinach, cut into shreds then put into a large pan and place on the hob. Cook over a high heat, stirring for 3-4 minutes until the spinach has wilted. Turn into a sieve and press out any excess water. Season the spinach with a little salt and freshly ground black pepper.
3) Split the panini or if using ciabatta, cut in half to make four portions then split and open out. Drizzle a little oil over the cut side of the base. Divide the spinach between them.
4) Dry the peppers on a piece of kitchen paper then cut the peppers into thin strips and lay on top.
5) Cut the Applewood® cheese into thin slices and lay on top of the peppers. Cover with the top of the panini. Wrap in foil and place in the oven for 15 minutes or until the cheese has melted.

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Mexicana® Cheese and Red Pepper Quesadillas

Serves 4

To make the Salsa
2 large vine-ripened tomatoes,
finely chopped
1 small red onion, finely chopped
1 green chilli, deseeded
and finely chopped
juice 1 lime
2 tsp olive oil

Other ingredients
2 red peppers
2 tsp olive oil
4 flour tortillas
4 thin slices ham
300g/10oz Ilchester Mexicana®
cheese, thinly sliced
198g can sweetcorn, drained

1) Make the salsa by mixing the prepared ingredients together and seasoning with salt and pepper.
2) Cut the peppers into thick strips discarding the seeds. Place on a baking tray, drizzle over the oil and toss together. Place the tray under a hot grill and cook for 10 minutes until the peppers are tender and slightly charred around the edges, drain on kitchen paper.
photo 3) Place four of the tortillas on a flat surface, divide the ham and peppers between them, then spoon over the sweetcorn. Cover with the Mexicana® cheese and fold the tortillas over to make a half moon shape.
4) Heat a large heavy-based frying pan, brush the base with oil then carefully lift two of the filled tortillas into the pan.Cook for about 2 minutes on each side or until golden brown and the cheese is beginning to melt.Transfer to a plate and keep warm while cooking the others.
5) Serve the quesadillas with the salsa.

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Mexicana® Tortilla Affair

Making the filling
100g Mexicana® cheese
1 skinless chicken breast
1 medium cooking onion
1 red pepper
1 level teaspoon sweet paprika
1/2 teaspoon coarse-ground black pepper
1/4 teaspoon dried, crushed chillies
4 tablespoons extra virgin olive oil
Pinch of salt to taste
Cut the chicken breast into strips and roll in paprika, black pepper, chillies, and olive oil and marinade for 1 hour. Heat the pan with 2 tablespoons of olive oil, and add the marinaded chicken and onion. After 10 mins, add the red peppers and cook for 35 mins.

Making the Mexican style cous cous
1/2 cup cous cous
1/4 cup hot water with 1/2 chicken stock cube
2 spring onions - chopped
1/2 tin pre-cooked, drained kidney beans
1/2 red pepper
Chopped fresh parsley to taste
Dissolve the chicken stock cube in boiling water.
Place the cous cous in a bowl and add
the stock. Let the cous cous rehydrate for 20 minutes. Add the other ingredients - the chopped
spring onion, kidney beans (cooled) and red peppers - and mix together.

Making up the dish
4 tortillas
Place the warmed Mexican style cous cous to form a small dome in the centre of the plate. Fill the tortillas with two generous tablespoons of the hot chicken filling and long fingers of Mexicana® cheese. Roll the tortillas and wrap the end towards the middle, creating a sealed pocket. Place the tortillas on top of the Mexican style cous cous.
Cut a small lime in half to garnish the dish. Squeeze the other half of the lime over the dish and serve.

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Five Counties® Fennel & Apple Salad

Preparation time: 15 minutes. Serves: 4
4 little gem lettuce
1 bulb fennel
2 dessert apples e.g. Braeburn
250g/9oz Ilchester Five Counties® Cheese

Dressing: Whisk together
I tsp Dijon mustard, 2 tbsp cider vinegar,
3 tbsp light olive oil, 2 tbsp mayonnaise,
1 tsp runny honey, salt & freshly ground black pepper

1) Trim the bases from the little gem lettuce then separate the leaves, wash and dry then put into a large bowl. Trim the stalks from the fennel, saving any feathery fronds. Cut in half then slice as finely as possible, alternatively chop into small pieces, add to the leaves. Halve and quarter the apples, discard the core and slice thinly, add to the salad.
2) Whisk together all the ingredients for the dressing until smooth, then pour over the salad and toss together. Divide between four serving plates.
3) Cut the Five Counties® cheese into slices, about 5mm / 1/4 inch thick, then cut lengthways into long strips about the same width. Lay the strips of cheese on the salad, some strips may fall apart. Snip the chives and chop any fennel fronds then scatter over the salad.

Variations: try using pears or peaches instead of the apples. For a variation with the dressing, plain yogurt can be used instead of the mayonnaise.

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Vegetable Tower of Pisa

Preparation time: 10 minutes
Cooking time: 20 minutes

Serves 6
6 slices ready made polenta,
12 slices aubergine
6 slices large tomatoes
150g Double Gloucester Chives & Onion cheese, sliced
Few salad leaves drizzled with oil

1) Arrange the sliced polenta, aubergines and tomatoes on a large baking sheet. Brush with oil and grill them for 10 mins, making sure the aubergines do not burn.
2) Remove from the grill. Now stack the polenta with a slice of aubergine the tomato and another slice of aubergine. Top each tower with a slice of cheese.
3) Grill for 5 mins and serve garnished with a little dressed salad.

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Spanish Tapas with Double
Gloucester Chives & Onion

Preparation time: 5 minutes
Cooking time: 15 minutes

Serves 6
18 spears of asparagus, trimmed
2 tbsp olive oil
3 slices prosciutto cotto al tartufo ham or
any other ham you prefer
150g Double Gloucester Chives & Onion cheese

1) Heat a ridged griddle pan and brush with the oil. Sear the asparagus for 5 minutes, turning occasionally.
2) Remove the asparagus from the pan and group into bundles of three. Halve each slice of ham lengthways. Wrap the ham around the asparagus and place on a baking sheet. Scatter the cheese over and grill for 5 - 10 minutes.

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Spicy Stilton
& Apricot Mini Poppudoms

Preparation time: 2 minutes
Cooking time: None

Serves 6

200g White Stilton with Apricots cheese, crumbled
2-3 tbsp spicy chutney (Geeta´s Lime & Chilli Chutney)
1 small bunch coriander leaves, finely chopped
1-2 boxes mini poppudoms

1) In a bowl mix together the cheese, chutney and coriander.

2) Spoon the cheese mixture over each poppudom and serve immediately.

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Peppadew Peppers

Serves 6

Jar of Peppadew piquant peppers
White Stilton with Apricots cheese

1) Drain a jar of Peppadew piquant peppers and
pat dry with kitchen paper.

2) Dice some White Stilton with Apricots cheese and
pop a cube inside each pepper.

3) Serve.

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Roasted Vegetables with Wensleydale & Cranberry

Serves 4

1 red pepper, 1 green pepper, 1 yellow pepper
225g/8oz courgettes, wiped and cut into chunks
450g/1lb sweet potato, peeled and cut into chunks
225g/8oz baby carrots, scrubbed and trimmed
1 red onion peeled and cut into 8 wedges
4 celery stalks, trimmed and cut into 5cm lengths
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Freshly ground black pepper
2 sprigs of fresh rosemary
225g/8oz Wensleydale with Cranberries cheese

1) Preheat the oven to 400F/200C/Gas mark 6. Trim and deseed the peppers and cut the flesh into chunks.
2) Place in a large bowl with the courgettes, sweet potato, baby carrots, red onion and celery.
3) Drizzle the balsamic vinegar and olive oil over and a little seasoning. Using clean hands toss the mixture well so all the vegetables get a coating of the oil and vinegar.
4) Spread out into a large roasting tin and place the rosemary sprigs over the top. Roast for 30 minutes, tossing half way through.
5) Carefully remove the tin from the oven, pick the rosemary off and randomly crumble all the cheese over the vegetables. Return to the oven for 5 minutes then serve hot.

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Wensleydale Burgers

Preparation time: 15 mins. Cook time: 12-15 mins

600g/1lb 6oz minced pork
150g/5oz Wensleydale with Mango & Ginger cheese
2 tablespoons chopped chives
Salt and freshly ground black pepper
2 tablespoons rapeseed oil
1 tablespoon soy sauce
4 burger buns (optional)

Tomato Relish:
450g/1lb vine-ripened tomatoes, quartered
1 small red onion, finely chopped
1 stick celery, finely chopped
1 red chilli, seeded and chopped
4 tablespoons red wine vinegar
50g/2oz soft light brown sugar
1 tsp paprika & 1 tsp white mustard seeds

1) Make the relish: Put tomatoes into a saucepan with the onion and celery. Add the chilli, red wine vinegar and sugar then bring slowly to the boil, cover and simmer for 30 minutes. Stir in the paprika and mustard seeds uncover the pan and cook for a further 15 minutes, stirring until the mixture looks jammy. Allow to cool.
2) Put the minced pork into a large bowl, crumble in the cheese, add the chives and season with salt and pepper. Using your hands mix together to make sure the cheese is evenly distributed.
Divide into four and with wet hands shape into patties.
3) Prepare a BBQ or grill pan to cook the burgers.
4) Mix the oil and soy sauce and use to brush the burgers on both sides.
5) Cook for about 5 minutes, turn them over and if there is any glaze left, brush the burgers on top to keep moist. Cook for a further 5 minutes.
6) If using the burger buns, either cut in half and place on the grill rack to toast, or toast under a grill. Place some salad leaves on the base of the buns, sit the burgers on top, add a dollop of relish and serve with the lid of the bun on top.

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Wensleydale & Cranberry
Cheese Scones

Makes: 8 Prep time: 15 mins
Cooking time:10-15 mins
25g/1oz butter
200g/8oz self raising flour, sifted
50g/2oz Wensleydale with Cranberries Cheese grated
and extra for topping
1 pinch of cinnamon
100ml/4 floz milk
1 egg yolk
1 tub creme fraiche
1 orange, peeled and cut into segments or slices plus the juice
2 tbsp Cointreau or orange liqueur
1 tbsp icing sugar, sifted

1) Preheat the oven 220°C/425°F/gas mark 7. Line a baking sheet with baking parchment.
2) Rub the butter into the flour using your fingers until it resembles fine breadcrumbs.
3) Stir in the cheese and cinnamon. Gradually add the milk stirring with a knife until the mixture begins to stick. With your hand knead the mixture until a smooth dough is formed.
4) Flatten or roll the dough about 3cm thick. Use a 5cm round cutter to cut out individual scones.
5) Place the scones on the baking parchment. Add 1 tbsp cold water to the egg yolk and brush the tops of the scones. Sprinkle over extra Wensleydale with Cranberries cheese. Bake for 10-15 mins until golden.
6) Meanwhile, mix the creme fraiche, orange segments, juice, cointreau and icing sugar together. Remove the scones from the oven. Allow to cool before serving with the orange cream.

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New York Wensleydale & Cranberry Waldorf Salad

Preparation time : 10 minutes
Cooking time : None

Serves 6
150g Wensleydale with Cranberries cheese, crumbled
1 red skinned apple, sliced into thin segments
Few walnut pieces
2 celery sticks, chopped
6 baby gem lettuce leaves
8 tbsp mayonnaise
1 tbsp lemon juice
Parsley to garnish

1) In a bowl mix together the cheese, apple, walnuts and celery.
2) Arrange the baby gem lettuce leaves on a platter. Mix the mayonnaise and lemon juice together. Spoon a little mayonnaise over each leaf.
3) Spoon the cheese mixture over. Garnish with parsley and serve.

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