Free Shipping to UK Mainland on Orders Over £50

Cheesy Recipes for Corona Boredom

We’ve made it through the first week of social distancing!

In these strange times, you may be looking for a bit of inspiration on how to fill those extra hours at home. 

Cooking & baking are great ways to keep busy and reduce stress.   You could even make an extra-large portion and take some round to a neighbour to cheer them up (remembering the rules around social distancing, of course!)

Here are some delicious cheese recipes to get you going. 

If you can’t get out for your cheese, our sister company, The Artisan Cheese Company is now delivering cheese direct to your door.  To place an order, visit our website at: www.theartisancheesecompany.co.uk

Baked Vacherin Mont d’Or:

You’ll have to hurry if you want to make this dish, as Vacherin cheese will only be available for a few more weeks.

Vacherin Mont D’or is made in the Jura Mountains region of France, the same place as the legendary Comté cheese.  It is a seasonal cheese, which is only made between the 15thAugust and the 15thMarch.  During this time, the milk from the cows’ is too fatty and not abundant enough to make Comté, so production is switched from Comté to making Vacherin Mont d’Or.

The individual cheeses are washed for about 3 weeks and then wrapped in spruce bark and squeezed into slightly-too-small wooden boxes (this gives the cheeses their distinctive rippled top). The cheese is then aged for another 3 weeks.  During this time, various natural moulds form and give the cheese a velvety appearance.

You can eat it hot or cold. In the Jura region they eat it cold, spooned straight from the box.  The Parisians however, tend to bake their Vacherin. This recipe is for the baked Parisian version.

Vacherin Mont d'Or

Baked Vacherin Mont d’Or Cheese with Garlic Bruschetta

Serves 3-4 as a Starter

Ingredients:
For the Baked Vacherin Mont d’Or:
350g/12oz Vacherin Mont d’Or Cheese (packed in a wooden box)
4 Garlic Cloves, thinly sliced
1 Sprig of Rosemary, cut into small pieces
1 tbsp Olive Oil
A Good Glug of White Wine (optional)
Salt & Freshly Ground Black Pepper

For the Garlic Bruschetta:
6 Thick Slices of Baguette, or Sourdough Bread
3 tbsp Olive Oil
2 Garlic Cloves, peeled & halved

Method:

  1. Preheat oven to 180°C/350°F/Gas Mark 4
  2. Take the cheese out of its wooden box. Remove the paper it’s wrapped in, then return the cheese to the box.
  3. Using a sharp knife, make several slits in the top of the cheese and stick the garlic slices and rosemary sprigs into the slits.
  4. Drizzle with olive oil & if you’re using it, pour over the white wine.
  5. Season with salt and black pepper.
  6. Place on a baking sheet and place in the oven for 8-10 minutes, until the cheese has started to melt.
  7. Meanwhile, for the garlic bruschetta, drizzle the bread slices with olive oil and rub with the garlic.
  8. Heat a griddle pan, then griddle the bread for two minutes on each side, or until lightly charred. Remove from the heat and cut into fingers.
  9. To serve, place the cheese box on a serving plate, surrounded by the garlic bruschetta strips. Simply dip the bruschetta into the melted cheese.

Tarte Flambée

Tarte Flambée

(Recipe by Rick Stein)

Serves 4 as a Main or 12 as a Snack 

Anyone who watched the excellent Rick Stein’s ‘Secret France’ programme on the BBC would have seen Rick prepare this delicious dish.  It’s sometimes described as the French version of a pizza, but it’s not really like a pizza at all, apart from being thin and savoury!

Ingredients:

For the Dough:
250g/9oz Plain Flour, sifted, plus extra for dusting
½ tsp Salt
150ml/5fl oz Tepid Water
2 tbsp Sunflower Oil

For the Topping:
160g/5½oz Smoked Bacon Lardons or Pancetta
250g/9oz Full-Fat Crème Fraîche
1 Large Onion, thinly sliced
250g/9oz Emmental or Gruyère, or a mixture of the two, grated
Whole nutmeg, for grating
Salt & Freshly Ground Black Pepper

Method:

  1. To make the dough, mix the flour and salt together in a bowl. Add the water and oil and bring together to make a dough. Transfer to a floured surface and knead well.  Roll the dough into two thin rectangles, each measuring around 25cm x 28cm (10” x 11”).
  2. To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden brown, Drain on kitchen paper.
  3. Preheat the oven to 230°C/450°F/Gas Mark 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays.
  4. Spread the crème fraiche over the dough leaving a little border around the edges.Scatter over the onions, dot with lardons and sprinkle liberally with Emmental. Season with salt, black pepper and a grating of nutmeg.
  5. Bake for 10-12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions.  Serve immediately with drinks or as a light lunch with a green salad.

Fresh Goats Cheese

Toasted Goats’ Cheese (Chevre Chaude) with Blackened Sherry Vinegar Onions

(Recipe by Delia Smith)

Serves 4 as a Starter

Ingredients:
For the Goats’ Cheese:
2 x 100g Soft-Rind Goats’ Cheeses, such as Welsh or Somerset (or 4 crottins)
3 fl oz (75ml) Sherry Vinegar
1lb (450g) Large, Mild Spanish Onions (approx. 3)
1oz (25g) Molasses Sugar
2 tbsp Extra Virgin Olive Oil
1 Small Curly-Leaved Lettuce
2oz (50g) Rocket
Salt & Freshly Ground Black Pepper

For the Vinaigrette:
1 Clove Garlic, peeled
1 rounded tsp Sea Salt
1 rounded tsp Mustard Powder
1 dstspnBalsamic Vinegar
1 dstsspn Sherry Vinegar
5 tbsp Extra Virgin Olive Oil
Freshly Ground Black Pepper

Crusty Bread to Serve

You will also need a baking tray measuring 25.5x35cm (10x14”) for the onions, and a smaller solid baking tray, lightly oiled for the goats’ cheese.

Method:

  1. Pre-heat the oven to 230°C/450°F/Gas Mark 8.
  2. Begin by roasting the onions. First you need to mix the molasses sugar and sherry vinegar together in a large bowl and give it a good whisk, then leave it to one side for 10 minutes or so, whilst the sugar dissolves.
  3. Peel the onions.Then, leaving the root intact, cut each one into 8 sections through the root, so in half first and then each half into 4.  Then add the onions and oil to the vinegar and sugar mixture and toss them around, so they get a good coating.
  4. Spread them out on the baking tray, pouring the rest of the dressing over and season well.Place them on a high shelf in the oven and cook for 15 minutes.  After that turn them over and give them another 15 minutes.  Towards the end of the cooking time, check them and remove and set aside any pieces that are in danger of over-blackening.  Continue to cook the rest till they are fairly dark, then remove them from the oven and set aside – they’re not meant to be served hot.
  5. When you are ready to serve the salad, pre-heat the grill to its highest setting for at least 10 minutes.
  6. Then make the vinaigrette dressing by first crushing the garlic and salt to a creamy paste in a pestle and mortar, then work in the mustard. Now switch to using a whisk and add the vinegars and oil.  Season with freshly ground black pepper.
  7. Next slice each of the two goats’ cheeses in half, so you have 4 rounds. Season these with freshly ground black pepper.
  8. Place them on the oiled baking tray and grill them 7.5cm from the heat for 5-7 minutes, until they are brown on top and soft (if you are using the smaller crottins, they will only take 3-4 minutes to cook.
  9. While they’re grilling, arrange some lettuce leaves on each serving plate and divide and scatter the rocket between them. Then, when the cheese is ready, place one slice in the middle of each plate, scatter the onion all round and, finally, drizzle the vinaigrette dressing over the salad.
  10. Serve with the crusty bread.

Halloumi Cheese

Fried Halloumi Cheese with Lime & Caper Vinaigrette

(Recipe by Delia Smith)

Serves 2, or 4 as a Starter

This is a delicious starter using ‘squeeky cheese’!  Perfect anytime, but particularly good on a warm summer’s day.

Ingredients:
9oz (250g) Halloumi Cheese (in a block)
2 tbsp Olive Oil
2 tbsp Well-Seasoned Flour (season with salt and black pepper)

For the Dressing:
Juice of 1 lime
1 heaped tbsp Capers, Drained
1 tbsp White Wine Vinegar
1 Clove Garlic, Peeled and Finely Chopped
1 heaped tsp Wholegrain Mustard
1 heaped tbsp Chopped Fresh Coriander Leaves
2 tbsp Extra Virgin Olive Oil
A Few Sprigs Coriander, to Garnish
Salt & Freshly Ground Black Pepper

Rocket leaves & toasted pitta bread to serve,

Method:

  1. Firstly, unwrap the cheese and pat it dry with kitchen paper.
  2. Then using a sharp knife, slice it into 8 slices, including the ends.
  3. Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.
  4. Heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into the seasoned flower to coat it all over.  Once coated place each cheese slice into the hot pan – they take about 1 minutes on each side to cook.  So by the time the last one is in, it will almost be time to turn the first one over.  They should be a lovely golden colour on each side.
  5. Place the rocket leaves on your serving plates. Put the cooked cheese on top of the leaves and then drizzle over the dressing.
  6. Serve straight away with the toasted pitta bread.