Toasted Applewood® CheddarA king of sandwiches!
Top with your favourite pickle to serve.
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.
Spinach & Applewood® PaniniPreparation time: 10 minutes
Cooking time: 15-20 minutes
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.
Five Counties® Fennel & Apple SaladPreparation 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.
Vegetable Tower of PisaPreparation time: 10 minutes
Cooking time: 20 minutes
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.
Spanish Tapas with Double
Preparation time: 5 minutes
Wensleydale BurgersPreparation 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)
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.
Wensleydale & Cranberry
Makes: 8 Prep time: 15 mins
Cooking time:10-15 mins
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.
New York Wensleydale & Cranberry Waldorf SaladPreparation time : 10 minutes
Cooking time : None
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.