Cheese

Potted Stilton December, 2010

Finish off the meal with a Savoury instead of a pudding…Very popular in Edwardian times. At the Ritz and the Savoy in London you will still see Savouries on the Menu. Serve Potted Stilton with grapes and walnut wafers or traditional oatcakes.

Cheese Twists March, 2010

This recipe uses an old dough method that incorporates a piece of mature dough into a new piece of dough. Simply tear off a piece of dough from any white bread dough recipe after the first rise and pop it in the fridge for the following days cheese bread dough. The result is a more flavourful bread as the piece of old dough has had time to mature.

Manchego Chive Bites March, 2010

One of Spain’s regional heroes (and probably it’s most recognized cheese) is Manchego: a deliciously tangy sheep’s milk cheese with a recognizable herringbone skin. If you have never sampled Manchego cheese on its own, I highly recommend you do. Then pair it with something a little sweet, like membrillo (quince paste). The salty-sweet combination is a mouth party! I will also recommend making these little cheese bites – crispy and warm tossed in a little Maldon sea salt that has been flavoured with smoked paprika. They're highly addictive — I’ll even admit to eating them cold.

Welsh Rabbit March, 2010

Cheshire is the choice of the neighbouring Welsh for their famous Welsh rabbit. Or should that be Welsh rarebit? Most of us would probably say rarebit, but rabbit was the original name recorded in 1725. It was not until some sixty years later that the term rarebit was coined, perhaps in an attempt to distinguish this cheese based dish from the one made with the animal. But what does it have to do with the Welsh?

Mom’s Cheese Royale December, 2009

This recipe essentially works out to be equal parts bread to cheese if you don’t want to get out a measuring cup!

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