Cheese Facts
- Cheese is packed with the protein that we all need to build and maintain our bodies. From hair to muscle, almost 20% of your body is made from protein.
- A small matchbox-sized piece of Cheddar contains as much calcium as a third of a pint of milk.
- Cheese is a great source of vitamin A, which you need for healthy skin and eyes and to keep your defence system working properly, helping to fight illnesses caused by nasty bugs and viruses.
- Cheese is an excellent source of energy - a bite of cheese instead of a sugary drink keeps you and your teeth on the go all day!
- Each day our friends in France, Italy, Greece and Germany eat nearly twice as much cheese, per person, as we do.
- Cheese is one of the most versatile foods around and can be used as a starter, a main course or as a dessert - you can't do that with many other foods!
How to store and serve Cheese
- Cheese should be stored in the fridge as this provides a controlled cool environment.
- Cheese should be stored in the fridge as this provides a controlled cool environment.
- When storing cheese, either wrap tightly in foil or clingfilm or keep in an airtight container in the bottom part of the fridge.
- To bring out its full flavour, cheese should always be served at room temperature. Remove from the fridge at least one hour before serving and keep loosely wrapped.
- Liven up your cheeseboard with a natural garnish such as grapes, apples, tomatoes and celery. Or try some of the more unusual accompaniments, such as olives, pickled walnuts or pickled gherkins. Dates, figs, sultanas, currants and other dried fruits also work well.
- Alternatively serve with bread, unsalted biscuits or crackers such as water biscuits or oatcakes. This will bring out the flavour of the cheese.
- Wrap any unused cheese and keep in the refrigerator.
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Top Tips for a Great Cheeseboard
- Always buy your cheese a day or two before you want it and store in the fridge, but allow it to sit opened at room temperature for at least an hour before eating.
- Always buy your cheese a day or two before you want it and store in the fridge, but allow it to sit opened at room temperature for at least an hour before eating.
- Use different tastes, shapes, colours, textures of cheese to create an interesting cheeseboard - a good example might be a mature Cheddar, a Blue Stilton, a Cheshire or Wensleydale and an English Brie.
- Serve your cheese on a good sized marble or wooden board - allow sufficient space between cheeses for ease of cutting.
- Always use separate knives to cut blue cheese and mould ripened cheeses such as Brie.
- Dress your cheeseboard with interesting accompaniments such as fresh or dried fruit.
- Identify these cheeses using labels so that guests know what they are trying.
- Keep your board wrapped or covered with a clean, damp cloth until you want to eat it - this stops the cheeses from drying out.
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Recipes
Ravishing Rarebit
Add tasty Red Leicester to everyone’s favourite comfort food for a little indulgence. Serves 4-6.
1 egg, beaten
2tbsp chopped fresh parsley
Salt and freshly ground black pepper
8 small or 4 large slices crusty bloomer, sliced as thick as you like
4tbsp ale
2tbsp double cream
200g Red Leicester coarsely grated
½ tsp English mustard (optional)
2tsp wholegrain mustard
Make:
1. Place leek and ale in a saucepan and boil for a few minutes until the ale has evaporated. Over a low heat add the cream, Red Leicester and mustards, cook, stirring until smooth. Remove from heat and mix in the breadcrumbs, leave to cool for a few minutes before mixing in the egg and parsley. Season with salt and freshly ground pepper.
2. Preheat grill to medium. Toast bread on one side then turn over. Spread uncooked side with the rarebit and toast for 1-2 minutes until bubbling and golden. Serve straight away.
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Scrumptious Cheese Straws
Make it mouth-watering, by adding tasty mature Cheddar to this classic canapé. Makes about 28 straws.
Crushed black peppercorns
2 baking sheets, lightly oiled
65g cold butter, cubed
125g tasty mature Cheddar, finely grated, plus 25g tasty mature Cheddar, chopped small
Make:
1. Preheat oven to 180C/350F/Gas Mark 4.
2. In a large bowl rub flour and butter together with your fingertips until you have a texture resembling fine breadcrumbs. Mix in grated tasty mature Cheddar and eggs, reserving 1tbsp to glaze. Use your hands to knead the dough into a ball.
3. Place dough onto a lightly floured surface. Dust with a little extra flour and roll out into a 15cm/6" deep oblong, the thickness of a £1 coin. Trim edges so you have a neat oblong, you can re-roll the trimmings to make more straws. Brush the surface with remaining egg, scatter over chopped tasty mature Cheddar, a good pinch of pepper. Cut into strips roughly 2cm wide, and transfer to the baking sheets, spacing them 2cm apart. Bake for 20-25 minutes until deep golden, cool slightly before transferring to a wire rack.
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Meltingly Moreish Cheese Burgers
Tasty Double Gloucester stuffed burgers with parsley and nutmeg give this traditional taste a melting mouth-watering marvellous middle! Makes 4 burgers.
Salt and freshly ground black pepper
75g Double Gloucester, coarsely grated
2tbsp chopped fresh parsley
Grated fresh nutmeg
Make:
1. In a large bowl, use your hands to mix together mince with parsley, nutmeg, cayenne, salt and pepper. Divide into 4 even quantities. Shape the mixture into a ball shape, press your thumb into the centre to create a well, stuff with a quarter of the grated Double Gloucester, then form the meat back over to cover. Flatten to make a round patty and chill until ready to cook.
2. Preheat grill to medium, place burgers onto a non stick baking sheet and grill for about 6 minutes on each side.
3. Serve with a portion of chunky wedges or in a bun with thickly cut tomatoes.
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Utterly Unbelievable Macaroni & Cheese with sage & chestnut mushrooms
A tasty twist on this homemade classic using the ultimate ingredients makes for a unique and comforting dish. Serves 4.
150g mature Cheddar, cut into small cubes
225g macaroni
40g fresh white breadcrumbs, mixed with 2tsp olive oil
1 large ovenproof dish, lightly oiled
2 medium leeks, washed well and thinly sliced
2tsp chopped fresh sage leaves
250g closed cup chestnut mushrooms, quartered
25g plain flour
500ml milk
Make:
1. Preheat oven to Gas Mark 6/200C.
2. Heat a knob of the butter in a large pan, add sage and leeks and cook over a medium heat, loosely covered for about 10 minutes until the leeks have softened but not coloured. Remove lid, add mushrooms and cook for a further 5 minutes. Transfer vegetables to a bowl, and wipe pan with kitchen paper.
3. Add remaining butter to pan with flour, cook for a few minutes, stirring, until combined. Add the milk, a splash at a time, whisk well between additions, until all the milk has been added and you have a smooth sauce. Season with a grating of fresh nutmeg, salt and freshly ground black pepper, and leave to simmer for a few minutes.
4. Meanwhile cook macaroni according to packet instructions, cooking for 2 minutes less than the specified time. Drain well and add to the sauce along with the vegetables and cubed mature Cheddar, reserving a handful for the topping. Mix well and spoon into dish. Mix reserved cheese and breadcrumbs and scatter over. Bake for 15-20 minutes until bubbling and golden.
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Crunchy and creamy Tickler & Bacon Jackets
A touch of tangy Tickler and a blend of tasty extras turns this everyday classic into an irresistible dish. Serves 4.
150g smoked bacon lardons or cubed pancetta
Metal skewer, baking tray
1tsp butter or sunflower oil
3tbsp chopped fresh chives
150g Tickler, cut into small cubes
1 clove garlic, crushed
4tbsp double cream
Make:
1. Preheat oven to 220C/425F/ Gas Mark 7.
2. Prick each potato a few times with a metal skewer, then rub with butter or oil. Place directly onto oven shelf and cook for 1 hour 15 minutes, or until they feel soft when pierced with a metal skewer. Remove from oven and leave to cool for a few minutes.
3. Meanwhile heat a large frying pan, add bacon lardons and cook over a medium heat for about 10-15 minutes, turning, until crispy and golden, drain off excess fat and place lardons onto a plate lined with kitchen paper.
4. Slice each potato in half, and scoop out the cooked potato with a spoon, leaving a small layer attached to the skin. Place the 8 potato skins onto a baking tray. Mash removed potato until smooth, then mix with chives, Tickler, garlic, cream and bacon. Season with salt and freshly ground black pepper, and spoon into the jacket skins.
5. Bake for about 15 minutes until the filling is bubbling.
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Cheddar & Pickle Cookies
Create an uncommon cookie by adding a touch of your favourite Cheddar, different, delicious and utterly desirable. Makes about 20.
½ Cox’s apple, coarsely grated
25g pecans or walnuts, chopped small
1tbsp balsamic vinegar
Baking sheet, lightly oiled
Pinch of mixed spice
1tsp English mustard powder
100g cold butter, grated
100g Cheddar, coarsely grated
25g raisins, chopped
Make:
1. Place flour and spices in a large bowl and season with salt and freshly ground black pepper. Rub in the butter until it resembles fine breadcrumbs. Using your hands squeeze out juice from shallots and apple, and place in a clean tea towel. Squeeze again to remove as much liquid as possible and add to the bowl. Mix in Cheddar, raisins and pecans then add vinegar. Mix using your hands, forming the mixture into a dough. Mould the dough into a log shape, about 6cm diameter and wrap in cling film. Chill for at least 30 minutes.
2. Preheat oven to Gas Mark 4/180C. Using a very sharp knife, slice rounds from the log, about 4mm thick and place on the baking sheet, spacing about 2cm apart. You will need to bake the cookies in two or more batches. Bake for 30 minutes, or until the cookies are firm and golden brown. Leave to cool for a minute, before transferring to a wire rack to cool.
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