Cheese Dating

Cheese Dating

Drag your cheese(s) onto the cheeseboard
Red Leicester Red Leicester
Cottage Cheese Cottage Cheese
Swiss Cheese Swiss Cheese
Gorgonzola Gorgonzola

Quinoa with Halloumi

Ingredients

  • 100g (3½oz) quinoa, rinsed
  • 1 small red onion, sliced
  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • 8 baby plum tomatoes, halved
  • 125g (4oz) halloumi cheese
  • 1 tbsp red wine vinegar
  • Salt and freshly ground black pepper
  • A good handful of mint leaves
  • Pitta breads and yogurt, to serve

Method

  1. Put the quinoa in a pan with 300ml (½ pint) cold water. Bring to the boil, then reduce the heat and simmer for 20 mins until the water is absorbed.
  2. Meanwhile, heat the grill and put the onion slices on a baking sheet. Sprinkle with the cumin seeds and 1 tbsp oil. Grill for 5 mins, stir, then add the tomatoes and cook until they are just softened.
  3. Cut the cheese into 6 thin slices. Cook them on a hot griddle pan, or under the grill, for about a minute on each side.
  4. Drain the quinoa, stir in the grilled tomatoes and onions and all the cooking juices on the baking sheet, along with another tbsp of oil, the vinegar and seasoning. Spoon into a bowl. Shred the mint leaves into the salad and stir in carefully. Arrange the cheese on top. Serve with pitta breads and yogurt.

Bacon, Spinach and Gorgonzola pasta

Ingredients

  • 350g penne pasta
  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 8 rashers smoked back bacon, chopped
  • 200mls hot vegetable stock
  • 150g pack gorgonzola, cubed
  • 300g frozen peas
  • 250g spinach

Method

  1. Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften.
  2. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
  3. Stir in the peas, followed by the Gorgonzola, until the cheese has melted and the peas are defrosted.
  4. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

Swiss Cheese Schnitzel

Ingredients

  • 4 slices white bread (about 100g/4oz)
  • ¼tsp baking powder
  • ½tsp dry English mustard powder
  • Pinch of freshly ground white pepper
  • 25g (1oz) butter cut into small cubes, plus extra to serve
  • 50g Gruyère or Emmenthal
  • 4 x 175g/6oz pork steak, trimmed of fat
  • 1 egg, beaten
  • 2 tbsp olive oil

Method

  1. Whizz the bread in a food processor until fine. Mix breadcrumbs and cheese together, tip onto a large plate, then season. Dip the pork in the egg, then press both sides into the breadcrumb mixture to coat all over.
  2. Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Serve with a crisp salad or try the Swiss-style salad, below.

Baked Camembert

Ingredients

  • 1 whole camembert
  • 1 garlic clove, sliced
  • 3-4 sprigs fresh thyme
  • 1 tsp olive oil

Method

  1. Preheat the oven to 200C/400F/Gas 6
  2. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits
  3. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted

Red Leicester Scones with Plum & Onion Compote

Ingredients

For the scones

  • 175g (9¾oz) self-raising flour
  • ¼tsp baking powder
  • ½tsp dry English mustard powder
  • Pinch of freshly ground white pepper
  • 25g (1oz) butter cut into small cubes, plus extra to serve
  • 100g (3½oz) mature Red Leicester cheese, roughly grated
  • Pinch of salt
  • 1 large egg
  • 2-3tbsp full fat milk

For the compote

  • 400g (14oz) shallots, peeled and broken into lobes or cut in half if large
  • 2tbsp sunflower oil
  • 200g (7oz) caster sugar
  • 400g (14oz) plums halved, stoned and quartered
  • 250ml (9fl oz) Vinaigre de Reims or another good white wine vinegar
  • ½tsp chilli flakes, finely ground
  • 2tsp salt

Method

  1. First make the compote by putting the shallots and oil in a large, heavy-based pan over a medium heat, stirring to ensure they become an even brown colour.
  2. Add the sugar and 3tbsp water, leave on a low heat until the sugar has dissolved, then increase the heat a little until it turns a golden caramel. Add the plums and coat in the caramel. Remove from the heat then add the vinegar - it will spit a lot!
  3. When it has calmed down, return to the heat, add the salt and chilli flakes and let it bubble on a medium heat, stirring often, for about 25 minutes to cook the onions.
  4. Fill 4 x 175ml (6fl oz) small glass jars. It will keep for a few months in the fridge.
    5. For the scones, preheat the oven to 220°C/gas 7. Sift the flour, baking powder, mustard, salt and pepper into a bowl. Rub in the butter to make a crumbly texture, then mix in the cheese.
  5. In a jug, mix the egg and milk together and gradually cut the liquid into the mixture with a round-bladed knife to make a dough. Then bring it together with your hands to form a ball, being careful not to over work it.
  6. Put it onto a lightly floured surface, press out to about 1cm (½in) thickness and cut into rough rectangular shapes, using up all the dough. Jagged edges are fine. Re-roll any scraps.
  7. Place on an oven tray and bake immediately for 12-15 minutes until risen and just golden. Cool on a wire rack and serve with butter and compote.

Cottage Cheese Pancakes

Ingredients

  • Half a cup of rolled oats
  • 3 eggs
  • A little butter or oil for frying
  • Half a cup of cottage cheese
  • Sliced banana and maple syrup to serve

Method

  1. Mix all ingredients together in a bowl or a blender
  2. Fry the pancake batter in a pan with a little oil or butter on a medium heat
  3. Serve with sliced banana and maple syrup or your choce of topping

Three Cheese Macaroni

Ingredients

  • 50g baguette, cut into small chunks
  • 2 tbsp butter, plus 1 tbsp melted
  • 350g macaroni
  • 100g of red leicester cheese, grated
  • 100g of swiss cheese, grated
  • 50g of crumbled gorgonzola, grated
  • 1 garlic clove, finely chopped
  • 1tsp English mustard powder
  • 3 tbsp plain flour

Method

  1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  2. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheeses, reserving 50g of the swiss cheese.
  3. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining swiss cheese, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.