The Cheese Society Recipes

tagliatelle with aubergine, goats cheese and pesto dressing

To serve one portion

Ingredients

2 slices of Aubergine, grilled in olive oil
1 slice of fresh soft Goats cheese (Capricorn, Burche Ruffec, Golden Cross, St Maure)
2 oz Fresh Tagliatelle
Pesto Sauce - Basil, Garlic, Pine Kernels, Olive Oil, Parmesan or Pecorino

Method:

Cook the Tagliatelle and toss in the Pesto sauce whilst still warm and before serving.
Grill the slice of goats cheese until golden.
Arrange the Tagliatelle in the middle of a warm plate (a ring pastry cutter is really good for this).
Place the slices of aubergine on top of that.
Carefully remove the pastry cutter.
Serve immediately with crusty bread as a great starter or light lunch dish

Richard Gibbs - Chef/Proprietor, the Jews House Restaurant

garlic and herb crostini with tagon cheese and caramelised onions

Ingredients:

1 French stick
Olive Oil
Garlic clove
Chopped fresh parsley
2 Onions finely sliced or ½lb peeled shallots
1 teaspoon of sugar
Seasoning
Butter
Tagon cheese, a new English "Alpine style" cheese. You could use Raclette, Emmental or Gruyere

Method:

Cut the French bread on the diagonal into 5mm slices and drizzle a little olive oil over and bake until crispy.
Leave to cool and rub with a raw garlic clove followed by a sprinkle of chopped fresh parsley.
Cook the onions in olive and butter until soft, sprinkle on the sugar and cook until golden and caramelised.
Place the cheese on the cooked bread slices and grill until melted. Serve with the caramelised onions piled on top of the crostini.
Accompany with a green dressed salad.

Miles Collins - Head chef - Branston Hall Hotel

white stilton and avocado salad

2 portions

Ingredients:

1 ripe Avocado
6oz White Stilton
2oz Pine Kernels (toasted)
2 baby Gem Lettuce
1 tsp Lemon Juice
3 tsp Olive Oil
Seasoning
1 tsp best quality Balsamic Vinegar

Method:

Arrange the lettuce leaves on the plate and season.
Cube the peeled and stoned avocado and brush with a little lemon juice to prevent browning. Crumble the Stilton into a bowl and mix with the avocado and pine kernels
Combine the olive oil, lemon juice and vinegar and pour over the avocado mixture. Mix well and serve on top of the salad leaves.

Miles Collins - Head chef - Branston Hall Hotel

beenleigh blue with pears, pickled walnuts and watercress

Ingredients:

1 tbs red wine and vinegar
2 tbs walnut oil
Pickled walnuts
Watercress
Seasoning
2 ripe pears, peeled 6oz Beenleigh Blue

Method:

Mix the vinegar and oil together and season
quarter and core the pears and slice thinly lengthways.
Place the pears on a plate and top with thinly sliced pickled walnuts. Crumble the cheese on top.
Toss the watercress in the dressing and pile on top.
A fresh lively alternative to a cheese board after a meal. This is excellent with a selection of interesting breads.

Miles Collins - Head chef - Branston Hall Hotel

deep fried roquefort and spinach balls with a tomato fondue

Ingredients:

8 oz Plain cold mashed potato
8 oz well drained finely chopped cooked spinach
6 oz Roquefort cheese
Salt & Pepper
Fresh dried white bread crumbs
(can be mixed with Parmesan or fresh herbs if liked)
Egg & milk mixture

Method:

Lightly mix the spinach and potato mash and season.
Mould Roquefort into small balls and coat with the mash mixture.
double bread crumb the balls first by coating in flour and dipping in egg mix, then bread crumbs. Repeat egg and bread crumbs again. Leave to rest in fridge for a few hours.

Tomato Fondue:
Ingredients:

1 lb fresh tomatoes, peeled and de-seeded and chopped into small dice.
4 finely chopped shallots
Fresh Thyme
1 crushed clove of garlic
2 fl oz olive oil
Seasoning
Teaspoon of tomato puree

Method:

Sauté the shallots and garlic in olive oil until soft but not coloured and add the thyme and tomato puree. Mix in the chopped tomatoes and put in an oven proof dish and bake for 20 minutes at Gas Mark 4. When cooked, season to taste.
Deep fry the roquefort balls and arrange on a warmed plate, with the tomato fondue spooned around them. Serve as a starter, or good for a light lunch with a mixed leaf salad and crusty bread.

Peter Dodd - Head Chef - Wig & Mitre, Lincoln