Recipes

	Cheddar Roulade by: Val Bellamy, Calverton, Nottinghamshire --- Serves 6 - Filling can be varied according to taste
	Cheese Fondue by: Mark O'Meara --- Serves 4-6
	Cropwell Bishop Stilton Souffle by: Helen Finch - Chef - The Cheese Society --- Makes 6 Ramekins
	Dark Chocolate & Almond Torte by: Mel Wood --- 8-10 slices - Very Easy
	Double Baked Gruyere Cheese Souffle by: Mark O'Meara --- Makes 10 (approximately) depending on the size of the ramekins – but they freeze really well
	Double Chocolate Brownies by: Mel Wood --- Makes tray 16”x 12”
	Fresh asparagus with a baked Camembert by: Kate O'Meara --- Serves 4 as a starter
	Fresh dipping asparagus with a fondue of blue Roquefort by: Kate O'Meara --- Serves 4 as a starter
	Grilled Goats Cheese & Sesame Toasts by: Helen Finch - Chef --- Serves 6
	Ham & Roquefort Tart by: Cheese Society customer --- Serves 6
	Hot Pulled Pork & Raclette Ciabatta Roll by: Kate O'Meara --- Good Party Food for 10-20 people
	Lemon & Ricotta Cheesecake by: Kate O'Meara --- Serves 10-12
	Lincolnshire Dry-cured Back Bacon & Cote Hill Blue Melt by: Helen Finch - Chef --- Serves 4
	Lincolnshire Plumbread & Butter Pudding --- Serves 6-8
	Lovage, Lettuce and Leek Soup with Lincolnshire Poacher Crostini by: Helen Finch - Chef - The Cheese Society --- Serves 6 - Very Easy - Lovage has a very distinctive flavour, not unlike celery – so use sparingly
	Mac and cheese topped with Chilli Flakes by: Helen Finch --- Serves 4 - The Ultimate Macaroni Cheese
	Mature Wensleydale and Avocado Salad by: Miles Collins - Executive Chef - Branston Hall Hotel --- Serves 2
	Pannacotta by: Mel Wood --- Makes 10 in small demitasse cups
	Rich Dark Chocolate & Prune Truffle Torte by: Kate O'Meara --- Make at least 2 days before serving to allow the flavours to develop. Serves 10-14
	Risotto Cakes with Roasted Vegetables and a Red Pepper Coulis by: Kate O'Meara --- Serves 4
	Roasted Ragstone Goats Cheese with Sesame Seeds by: Kate O'Meara --- Serves 6 as a starter
	Roquefort & Pickled Walnut Salad by: Kate O'Meara --- Serves 2
	Rosary Goats Cheese, Spinach & Pinenut Pancake by: Helen Finch --- Serves 4
	Shortbread by: Janice Donovan --- 20 small biscuits
	Tagliatelle with aubergine, goats cheese and pesto dressing by: Richard Gibbs - Chef
	Tartiflette by: Mark O'Meara --- Serves 6 - Very Easy !
	The Cheese Society Welsh Rarebit - As Featured in The Guardian and BBC Good Food by: Mark O'Meara --- Serves 4-6
	Warm Puy Lentil & Halloumi Salad by: Adam O'Meara --- Serves 4

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