Autumnal Cheese Recipes

Last year, our former colleague Alex Jackson created a delicious recipe for us showcasing pumpkin and our Gruyère Suisse.

This year we have another couple of cheesey recipe selections which to be honest are a lot less skilled but are equally tasty.  

If you would like to recreated Alex's delicious tart then click here for his recipe.

If you would like a couple of no fuss teatime treats then read on.

The Ultimate Cheese On Toast

The hero cheese here is Kirkham's Lancashire which melts to a glorious soluble consistency.

To feed 2 people, you will need:

• 250g Kirkham's Lancashire
• Etrez Salted Butter (spread to the thickness you want)
• Old Yorkshire Chutney
• A good loaf of sourdough bread which I'm afraid you will have to source locally.

Method

Well it's not exactly rocket science but there are some steps to consider.

1. Slice your sourdough medium thick.  You do not want a thin slice as it has to support a generous topping of cheese. For 2 people you need 2 slices.
2. Toast one side.
3. Spread the non toasted side with Etrez Salted Butter.
4. Spread a generous layer of Old Yorkshire Chutney on top.
5. Crumble your Lancashire and evenly distribute over the 2 slices of toast.
6. Grill until molten and gooey.
7. Tuck in.

Baked St Jude Tray Bake

To feed 4 people you will need:

• 3 St Jude
• 1 Butternut Squash
• 2 Red Peppers
• 1 Red Onion
• 3 vines of Cherry Tomatoes
• 7 Sage leaves
• Sea salt flakes for seasoning
• Olive oil for roasting and frying.

Method

1. Cut the Butternut Squash in half and with a spoon remove the seeds
2. Slice the squash into 1 cm slices and add to a bowl.
3. Remove the tomatoes from their vines and add to the bowl.
4. Remove the top and seeds from the peppers and slice into generous slices.  Add to the bowl.
5. Dress the bowl with olive oil and a generous sprinkling of salt.
6. Transfer to a roasting tin and roast at 180C for 30 minutes.
7. Check all vegetables are cooked to a soft texture and then add the 3 St Jude cheeses (removed from their wooden boxes).
8. Cook for another 10 minutes until the St Jude cheeses have melted and oozed into the sauce from the vegetables.
9. Fry the sage leaves in more olive oil until crispy.
10. Plate the vegetables and cheese and top with the crispy sage leaves.
11. Serve with crusty bread to sop up the juices.
12. Have fun.