Cheese recipes

View our gorgeous collection of cheese recipes, including Daniel Clifford's wondrous cheese scones recipe, a recipe for Roquefort and pear potato salad from Shaun Rankin and Nathan Outlaw's Cornish rarebit recipe, plus text from Matthew Fort on the many varieties of cheese.

Fort on Cheese

General de Gaulle once said of France, how can you hope to govern a country which has ‘246 kinds of cheese?’ Only 246! Hah! If there is one sure sign of the upturn in this country’s gastro-fortunes, it is the extraordinary renaissance of British cheeses. Cheeses old (Cheddar, Lancashire, Wensleydale, Caerphilly), cheeses new (Waterloo, Berkswell, St Gall, Tunworth, Lincolnshire Poacher), cheeses gay (Ticklemore, Sparkenhoe, Stinking Bishop), cheeses blue (Stitchelton, Harbourne, Lanark,) have found champions who are happy to sacrifice worldly riches for cheeses made to the highest standards, usually with raw (i.e. unpasteurised) milk.

The American, and a good few food scientists, would have us only eat cheeses made with pasteurized milk on the grounds of hygiene and health. Such nonsense. The most severe cases of food poisoning tracked to cheeses have all involved pasteurized milk. And, while raw (you must use the word ‘raw’ when describing milk to have a hope of appearing to be a real cheese expert) is not necessarily a guarantee of quality, any more than the label ‘organic’ is, and may pose problems in terms of consistency, no cheese made with pasteurised will reach the heights of purity, delicacy, penetration or quality that raw milk cheeses will. These do vary throughout the year, depending on the grass or forage the cows feed on, the weather, barometric pressure and a host of other influences, but rather that than tedious mediocrity.

Article written by Matthew Fort

Cheese recipes

Aubergine parmigiana Marcello Tully

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 20 minutes
Serves:	4

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Cheese scones Daniel Clifford

Course:	Canapé
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	20

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Cheese beignets Tom Aikens

Course:	Canapé
Complexity:	Easy
Cooking Time:	35 minutes
Serves:	25

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Fennel and Parmesan biscuits with cream cheese Kevin Mangeolles

Course:	Canapé
Complexity:	Easy
Cooking Time:	50 minutes plus 4 hours chilling
Serves:	25

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Cheesy egg with Marmite soldiers Alyn Williams

Course:	Starter
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Cornish rarebit Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	15 minutes plus cooling
Serves:	10

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Basil and garlic macaroni cheese Tom Aikens

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Eggy brekkie pots Galvin Brothers

Course:	Starter
Complexity:	Easy
Cooking Time:	25 minutes
Serves:	4

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Cheese soufflés with apple, walnut and pomegranate salad Shaun Rankin

Course:	Starter
Complexity:	Medium
Cooking Time:	50 minutes
Serves:	4

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Crab and cheddar tart Nathan Outlaw

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Cheddar beignets with sesame dressing Galton Blackiston

Course:	Starter
Complexity:	Medium
Cooking Time:	50 minutes
Serves:	4

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Mushroom cobbler Marcus Wareing

Course:	Main
Complexity:	Medium
Cooking Time:	1 hour 50 minutes plus chilling time
Serves:	4

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Chicken and mushroom pie with cheddar shortcrust pasty Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Cheddar cheese and chive mayonnaise Nathan Outlaw

Course:	Other
Complexity:	Easy
Cooking Time:	10 minutes
Serves:	8

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Cheese straws Nathan Outlaw

Course:	Canapé
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	8

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Ham hock macaroni cheese Dominic Chapman

Course:	Main
Complexity:	Easy
Cooking Time:	4 hours 20 minutes
Serves:	4

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Cheddar scones with pickled celery and grilled figs Nathan Outlaw

Course:	Canapé
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	8

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Cheeseburger with caramelised onions Marcus Wareing

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 15 minutes
Serves:	4

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Pizza with Jerusalem artichoke purée, spinach, pine nuts and spring onions Geoffrey Smeddle

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Beef fillet with blue cheese mousse Marcello Tully

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours 30 minutes
Serves:	6

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Baked asparagus cheese Nathan Outlaw

Course:	Starter
Complexity:	Easy
Cooking Time:	25 minutes
Serves:	4

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Crab, cheddar and chive omelette Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	25 minutes
Serves:	2

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Eccles cake with cheddar cheese ice cream Marcus Wareing

Course:	Other
Complexity:	Medium
Cooking Time:	1 hour 40 minutes plus 90 minutes chilling time
Serves:	10

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Elvedon beetroot tart with Binham blue cheese beignets Kevin Mangeolles

Course:	Starter
Complexity:	Easy
Cooking Time:	4 hours plus overnight chilling
Serves:	6

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Charred broad beans with S. Jorge cheese and brioche crumbs Nuno Mendes

Course:	Canapé
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	4

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Burrata, pea, grapefruit, caviar and leek salad Marcus Wareing

Course:	Starter
Complexity:	Easy
Cooking Time:	15 minutes
Serves:	4

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Black pudding and cheese hash browns with caramelised pear Paul Heathcote

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour
Serves:	4

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Red pepper purée with goat's cheese Kevin Mangeolles

Course:	Canapé
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	25

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Pickled beetroot and feta salad Tom Aikens

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Rarebit soldiers Dominic Chapman

Course:	Starter
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	8

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Roquefort pie with aromatic apricots Pascal Aussignac

Course:	Canapé
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Gratinee des halles Martin Wishart

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Grilled asparagus with soft poached egg, balsamic and parmesan Geoffrey Smeddle

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Grilled pear and pickled walnuts with cheddar on toast Nathan Outlaw

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Gruyère and bacon soufflé Galton Blackiston

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese Phil Carnegie

Course:	Main
Complexity:	Easy
Cooking Time:	3 hours 30 minutes plus cooking and roasting artichokes
Serves:	4

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Hot turkey and caramelised onion tart with melting Stilton cheese Adam Gray

Course:	Main
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	4

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Lemon sole with Parmesan and cream Galton Blackiston

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Mushroom risotto with Parmesan and truffle oil Paul Heathcote

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	6

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Olive, feta and herb muffins Marcus Wareing

Course:	Canapé
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	6

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Pappardelle with slow cooked tomatoes, Parmesan and basil Robert Thompson

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 40 minutes plus slow roasting tomatoes
Serves:	4

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Pickled ewes milk cheese and watermelon salad Josh Eggleton

Course:	Canapé
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	10

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Pollack with cheddar and herb crust Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Quick bake macaroni cheese Paul Heathcote

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	8

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Risotto Milanese with wild mushrooms Galton Blackiston

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Roast Jersey Royals with glazed pear, Roquefort cheese and walnut salad Shaun Rankin

Course:	Starter
Complexity:	Easy
Cooking Time:	15 minutes
Serves:	4

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Roquefort and cinnamon doughnuts, white chocolate and cognac jelly Pascal Aussignac

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 40 minutes
Serves:	4

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Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad Shaun Rankin

Course:	Starter
Complexity:	Easy
Cooking Time:	15 minutes
Serves:	4

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Savoury choux buns Martin Wishart

Course:	Canapé
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	20

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Smoked fish pie with cheddar mash topping Nathan Outlaw

Course:	Canapé
Complexity:	Easy
Cooking Time:	2 hours
Serves:	8

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Spinach soup with wild garlic toasts Adam Gray

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	8

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Lobster Thermidor Geoffrey Smeddle

Course:	Starter
Complexity:	Medium
Cooking Time:	2 hours
Serves:	8

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Stilton and chicory salad Paul Foster

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes plus cooling time
Serves:	4

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Vegetarian lasagne Andy Waters

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 10 minutes
Serves:	4

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Watercress soup with cheddar toasties Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	25 minutes
Serves:	4

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Tomato mac 'n' cheese Marcello Tully

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	6

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Sweet potato gnocchi with tomato sauce Shaun Rankin

Course:	Main
Complexity:	Medium
Cooking Time:	1 hour 15 minutes
Serves:	4

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Turkey, Stilton, chicory and walnut salad Dominic Chapman

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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