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Cheese and watercress scones recipe

Cheese and watercress scones recipe


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  • Recipes
  • Dish type
  • Bread
  • Scones
  • Savoury scones
  • Cheese scones

Peppery watercress and mature Cheddar flavour these tempting and nutritious savoury scones. Serve them warm with soup instead of bread or split and fill them with salad ingredients for a satisfying packed lunch.

8 people made this

IngredientsServes: 8

  • 140 g (5 oz) self-raising white flour
  • 140 g (5 oz) self-raising wholemeal flour
  • 1 tsp baking powder
  • 50 g (1¾ oz) butter, cut into small pieces
  • 50 g (1¾ oz) rolled oats
  • 85 g (3 oz) watercress without coarse stalks, chopped
  • 75 g (2½ oz) mature Cheddar cheese, grated
  • 100 ml (3½ fl oz) semi-skimmed milk, plus a little extra to glaze
  • salt and pepper

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 230ºC (450ºF, gas mark 8). Sift the white and wholemeal flours and the baking powder into a bowl, then tip in any bran left in the sieve. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  2. Add the rolled oats, watercress, about three-quarters of the cheese, and a little salt and pepper. Use a fork to stir in the milk. Scrape the dough together with a spatula and turn out onto a well-floured surface. Pat together into a smooth, soft ball. It will be a little softer than a standard scone dough.
  3. Pat or roll out the dough to 2 cm ( 3/4 in) thick. With a 7.5 cm (3 in) round cutter, stamp out the scones. Press the trimmings together lightly, re-roll and stamp out more scones.
  4. Place the scones on a greased baking sheet, arranging them so they are not touching. Brush the tops lightly with milk and sprinkle with the remaining grated cheese. Bake for 10–15 minutes or until risen and golden brown. Cool on a wire rack. These scones are at their best eaten on the day they are made, but will still be good the next day; store in an airtight tin.

Each scone provides

B1, B6, B12, C, folate, calcium, copper, iron, selenium, zinc

Some more ideas

To make a scone round, place the smooth ball of dough on a greased baking tray and press it out into a flat round 2–2.5 cm (¾–1 in) thick. Use a sharp knife to cut the dough into 8 wedges, leaving them in place. Bake for about 15 minutes or until risen and golden. * For cheese and celery scones, replace the watercress with 2 celery sticks, finely chopped. * To make carrot and poppy seed scones, instead of watercress and cheese, add 50 g (1¾ oz) finely grated carrot and 1 tbsp poppy seeds with the oats. Before baking, sprinkle the top of the scones with 1 tbsp poppy seeds instead of cheese.

Plus points

These scones are a good source of fibre – both the insoluble type found in wholemeal flour and soluble fibre from the oats. * Cheddar cheese is a good source of protein and a valuable source of calcium, phosphorus and the B vitamins B12 and niacin. * Watercress provides beta-carotene, vitamin C and vitamin E, nutrients that act as protective antioxidants. It also contains a compound that has been shown to have antibiotic properties.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Seems to be very little milk for 10oz flour. I had to add more as dough was very dry. Scones were ok but a bit solid. Will tweak further next time. I liked that they contained whole meal flour and oats.-17 May 2015


Cheese Savoury Recipe for Afternoon Tea Sandwiches

Not much can beat a good cheese sandwich for all round crowdpleasing and my recipe for a cheese savoury sandwich takes the basic offering to a new level entirely.

The humble cheese sandwich is loved in the UK by all ages. And little wonder - it's great on its own, but partners so admirably with ham, onion, pickle and even marmite. it seems that there's a cheese sandwich out there to please everybody.

But my cheese savoury recipe elevates the standard cheese sarnie in an entirely different way to all these well-known variations.

This cheese savoury sandwich is colourful, with a slight crunch and it is filled with creamy flavour. It can be eaten any time, but this offering is certainly special enough to be featured on a spread of afternoon tea sandwiches.

This post has two missions. Firstly to delivery this fantastic cheese savoury recipe. And secondly, to tell you more about the tradition of afternoon tea and how to host one yourself. Let's dig straight in.


Cheese and watercress scones recipe - Recipes

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What ingredients are in these cheesy wild garlic scones?

These savoury scones are a fairly classic scone recipe but with the addition of diced wild garlic. I adapted my recipe for cheese and chilli scones as I knew I wanted to use a fail-safe scone recipe that definitely worked.

I used a little less cheese as I didn't want them to be overpoweringly cheesy. I definitely wanted the wild garlic flavour to come through. I didn't use chilli of course but I did add a little paprika to add a little depth of flavour. And of course, I do love a little touch of spice in my recipes!


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This colourful and tasty salad is packed with everything you need nutritionally, it also tastes great!

Using watercress to help recovery during chemotherapy

A great range of dishes to treat mum this Sunday

Perfect for Mother’s Day or afternoon tea, these delicious egg mayo sandwiches are a true British classic.

A delicate and feminine gin cocktail that’s perfect for mother’s day or any summer get-together.

These brownies are rich a chocolatey with a surprising twist - watercress!

Delicious, gluten free and vegan, this carrot cake is perfect for an afternoon tea or for Mother’s Day

Savoury cheese scones with the addition of fresh, peppery watercress. Perfect for afternoon tea or Mother’s Day


New Recipe: Wild garlic and cheddar cheese scones crystallised flowers are tricky but here’s how to master them

Walks in the countryside have helped to keep many of us sane during these past few troubling months. At this stage we know every inch of our local area intimately, those of us who live close to the sea or a woodland feel fortunate indeed to be able to breathe in sea air and gather sea beet along by the seashore.

I’m a foraging nerd and now that Spring is definitely here, a walk takes on a whole extra dimension. I scan the hedgerows, streams, woodland and seashore for wild things to gather. There’s an abundance of fresh growth to nibble on and the young leaves of ground elder are at their best at present: eat them raw, in salads or add to a foragers soup, cook them like melted greens or make a ground elder champ. Gardeners regard ground elder as a pest — a perennial weed that re-emerges and spreads every year but, where others see weeds, I see dinner.

Three-Cornered Leek: where some people see weeds, Darina sees dinner

For weeks now, we’ve been enjoying both kinds of wild garlic, both ramps and the snow bells that grow along the roadside and resemble white bluebells. Allium Triquetrum or Three-Cornered leeks are named because of their triangular stem, leek-like leaves and pretty white, bell-like flowers. The broader leaved ramps or ramsons unlike its namesake, grow in dappled shade, under trees or in woodlands. The leaves come first followed by the delicious flower buds, then the pretty white pompom-like flowers and finally the pungent green seed heads that make a feisty pickle — all delicious.

JP McMahon described wild garlic as ‘the gateway drug for the novice forager’ because of its distinct garlicky aroma which makes it easy to identify. It’s also super versatile in the kitchen and we keep finding more and more ways to enjoy it. Add some chopped leaves to white soda scones, dip the top in cheddar cheese and how about this spicy riff on the wild garlic pesto recipe in my Grow, Cook, Nourish book. The perky young leaves are also delicious in salads — I particularly love them with devilled eggs but try adding some to an Alfredo sauce with strips of roast red pepper to anoint some pasta before sprinkling with a shower of the pretty white wild garlic flowers.

Do you have a clean stream closeby? Wild watercress is almost at its peak just now, before it begins to go to flower. For identification purposes, remember the top leaf of the cress family is always the biggest and the leaves get progressively smaller as they go down the stem whereas the opposite applies to the wild celery that always grows side by side with watercress in the stream. Make sure the water is clean and fast-flowing and wash the cress well before you use in soups, salads or your favourite recipe.

Ever had ‘butterfly sandwiches’? A memory from my childhood — simply, sliced white bread, slathered generously with butter, filled with chopped watercress and a sprinkling of flaky sea salt. Press down and cut into triangles — surprisingly delicious. Better still, add watercress to egg and mayo sandwiches.

I also love to nibble the first young leaves of hawthorn, we call this ‘bread and butter’.

These are known to be good for your cardiovascular system, an old wives tale that’s now backed up by science — but don’t overdo it.

You’ll find wintercress or bittercress growing everywhere at present, in gravel paths, flower beds. It too has a slightly mustardy flavour. It’s also one of our favourite Winter and early Spring treats. Enjoy now because it’ll soon get leggy and go to flower. Add it to salads or use as a garnish to embellish starter plates.

The soft new growth of spruce look like pale green tassels — gather them to make a pine flavoured syrup before they get prickly.

Finally, I must mention primroses and sweet cicely. The latter is one of the earliest perennial herbs to re-emerge in Spring. Add it to rhubarb or simply use it as a stencil on top of a cake. Sprinkle with icing sugar and remove it to find a delicate fernlike pattern. Primroses also make a pretty garnish or a delightful addition to a salad but are most enchanting when crystallised to decorate Wee Primrose Buns.

Wild watercress has more depth of flavour than farmed versions, so see if you can find some. This soup has been a favourite on the menu of Ballymaloe House since it opened in 1963.

  • 45g (1 1/2oz) butter
  • 150g (5oz) peeled and chopped potatoes
  • 110g (4oz) peeled and chopped onion
  • salt and freshly-ground pepper
  • 900ml (1 1/2 pints) water or homemade chicken stock or vegetable stock
  • 300ml (10fl oz) creamy milk (1/4 cream and 3/4 milk)
  • 225g (8oz) chopped watercress (remove the coarse stalks first)

Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes and onions and toss them until well coated. Sprinkle with salt and freshly-ground pepper. Cover and sweat on a gentle heat for 10 minutes. Meanwhile, prepare the watercress. When the vegetables are almost soft but not coloured add the hot stock and boiling milk. Bring back to the boil and cook until the potatoes and onions are fully cooked. Add the watercress and boil with the lid off for 4-5 minutes approx. until the watercress is just cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup in a liquidiser. Taste and correct seasoning.

Wild Garlic: a savoury addition to these strong, flavoursome scones


Wild Garlic and Cheddar Cheese Scones

Makes 9-12 depending on size

  • 450g (1lb) white flour, preferably unbleached
  • 1 level teaspoon salt
  • 1 level teaspoon bread soda (Bicarbonate of Soda/Baking Soda)
  • 1 – 2 tablespoons finely chopped wild garlic
  • 350-400ml (12-14fl oz) approx. sour milk or buttermilk to mix
  • 110g (4oz) grated Cheddar cheese

First fully preheat the oven to 230°C/450°F/Gas Mark 8.

Sieve the dry ingredients and add the chopped wild garlic. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a second, just enough to tidy it up. Pat the dough into a square about 2.5cm (1 inch) deep, brush with egg wash, cut into 9-12 square scones. Dip the top of each scone into the grated Cheddar cheese, place on a baking sheet.

Bake on a hot oven for 230°C/450°F/Gas Mark 8 for 5 minutes, then turn down the oven to 200°C/ 400°F/Mark 6, for 6-10 minutes or until cooked. Cool on a wire rack. Serve with soup or as a snack.

Buffalo Mozzarella with Spruce Syrup and Wild Bitter Greens

We collect the soft spruce tips in April while the new growth is still soft and green, try them — they have a delicious, mild piney flavour.

  • 4 handfuls of wild bitter greens — e.g. bittercress, wood sorrel, watercress, dandelion, pennywort
  • extra virgin olive oil
  • sea salt and freshly-ground pepper
  • 2 buffalo mozzarella (we use Toonsbridge)
  • 2 tablespoons spruce syrup (see below)

Toss the greens in the olive oil, season with sea salt and pepper.

Strew on a plate, top with torn mozzarella — 1/2 a ball per person. Drizzle 2 teaspoons of spruce syrup over each mozzarella. Serve with crusty white bread.

  • 100g (3 1/2oz) of fresh spruce tips
  • 200g (7oz) granulated sugar
  • 150ml (5fl oz) cold water
  • pinch of salt
  • freshly squeezed juice of 1 lemon

Whizz the spruce tips in a Magimix. Place in a saucepan with the cold water and sugar. Bring to the boil and simmer for 1 minute. Allow to cool. Strain through a muslin lined sieve. Discard the solids. Add the freshly squeezed juice of one lemon. Store in an airtight container in the fridge for 1-2 months.

Serve with cream cheese or soft goat’s cheese.

Chilli adds extra oomph to this wild garlic pesto, use 1 or 2 depending on your taste and the heat of the chilli.

Makes 3 x 200ml (7fl oz) jars

  • 110g (4oz) wild garlic leaves, destalked
  • 50g (2oz) cashew nuts, chopped
  • 2 garlic cloves, peeled and crushed
  • 1 – 2 red chillies, deseeded and chopped
  • 1/4 teaspoon salt
  • 350-450ml (12-16fl oz) extra virgin olive oil
  • 80g (3 1/4oz approx.) freshly grated Parmesan, (Parmigiano Reggiano)
  • sugar to taste (it can take quite a bit towards the end of the season)

Wash the wild garlic leaves. Spin and dry very well.

Whizz in a food processer with the chopped cashew nuts, crushed garlic, chopped chilli, salt and olive oil or pound in a pestle and mortar. Remove to a bowl and fold in the finely grated Parmesan cheese. Taste and correct the seasoning if necessary. Store in a sterilised covered jar in the fridge.

Roast Rhubarb and Sweet Cicely

  • 450g (1lb) red rhubarb, e.g. Timperely early
  • 4 tablespoons of sugar
  • 4-6 leaves of sweet cicely

Cut the rhubarb into 1cm (1/2 inch) pieces. Chop the sweet cicely and scatter over the base of an ovenproof dish. Lay the rhubarb on top in a single layer. Sprinkle with sugar and allow to macerate for an hour or so until the juices begin to flow.

Preheat the oven to 200°C/Gas Mark 6.

Cover the rhubarb with a sheet of parchment paper and roast in the oven for 10–20 minutes, depending on the thickness of the stalks, until the rhubarb is just tender. Keep a close eye on the rhubarb as it can disintegrate very quickly

Decorate with wispy bits of fresh sweet cicely and serve with softly whipped cream.

Wee Crystallised Primrose Buns (pictured above)

These adorable buns or cupcakes make an enchanting present to bring cheer to a friend during these challenging times. This is our favourite basic cupcake recipe, they can be dressed up or down depending on the occasion!

Makes 9-10 cupcakes or 16-18 buns

  • 150g (5oz) butter (at room temperature)
  • 150g (5oz) caster sugar
  • 150g (5oz) self-raising flour
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 225g (8oz) icing sugar
  • zest of 1/2 – 1 lemon depending on size
  • 2 – 3 tablespoons freshly squeezed lemon juice
  • 2 bun tins lined with 18 bun cases.
  • crystallised primrose to decorate

Preheat oven to 180°C/350°F/Gas Mark 4.

Put all ingredients except milk into a food processor, whizz until smooth. Scrape down the sides of the bowl, then add milk and whizz again.

Divide mixture evenly between cases in the bun trays or muffin tins.

Bake in preheated oven for 20-25 minutes or until risen and golden.

Put the sieved icing sugar into a bowl. Add just enough lemon juice to mix to a spreadable consistency.

When the cupcakes are cold, spoon over a little icing on top of each one. Arrange a crystallised primrose at an angle on top of each cupcake – adorable.

Flowers and leaves crystallised with sugar will keep for months, although they may lose their initial vibrant colour.

This is what we call a high-stool job — definitely a labour of love and not something suited to an impatient, Type A personality.

The end result is both beautiful and rewarding and many family and staff wedding cakes have been embellished with crystallised flowers over the years.

Flowers and leaves must be edible and are all worth doing.

Smaller flowers are more attractive when crystallised e.g. primroses, violets, apple blossom, viola’s, rose petals.

We crystallise lots of leaves as well as flowers so one can make attractive arrangements. Use fairly strong textured leaves — e.g. mint, lemon balm, sweet cicely, wild strawberry, salad burnet or marguerite daisy leaves.

The caster sugar must be absolutely dry, you could dry it in a low oven for about 30 minutes approx.

Break up the egg white slightly in a little bowl with a fork. Using a child’s paintbrush, paint the egg white very carefully over each petal and into every crevice. Pour the caster sugar over the flower with a teaspoon.

Arrange the crystallised flowers carefully on silicone paper so that they retain a good shape. Leave to dry overnight in a warm, dry place such as close to an Aga, over a radiator or in an airing cupboard. When properly crystallised, these flowers will last for months, even years, provided they are kept dry. We store them in a pottery jar or a tin box with an airtight lid.

Ballymaloe House have recently launched a ‘click and collect’ weekend meal, made especially for people to enjoy at home. To order and check out the menu, click on the link on their website/Instagram? Enjoy the very best seasonal produce from the Ballymaloe Farm, walled garden and local producers.

We just love the explosion of artisan bakeries throughout the country from Seagull Bakery in Tramore to Hugo’s in Lahinch, Meuller and O’Connell in Abbeyleix to Bread 41 in Dublin, O’Reilly’s Bakery in Westport — all baking real bread, natural sourdough, yeast breads and often a range of sweet and savoury treats. Close to us here in Midleton, a group of passionate, enthusiastic highly-skilled young people have opened The Grumpy Baker. From 8am every morning, a queue forms along the street for their range of crusty loaves of sourdough and Viennoiserie made with Irish organic ingredients. You can also order online.

Coney Island at the Trawl Door, Ballycotton

Now that the days are lengthening and the weather is warming up, hopefully we’ll soon be able to explore beyond our 5km and enjoy the outdoors a little further afield. A new venture in beautiful Ballycotton is the Coney Island ice-cream parlour offering takeaway sundaes made with freshly whipped ice cream and homemade sauces and toppings. Their sundaes are based on a range of their own homemade butterscotch, chocolate, lemon sauces and fruit coulis as well as freshly made crunchy toppings and biscuits. It is located at the Trawl Door — a café and deli that has already made its mark with delicious homemade cakes and food. Make it part of a family day ou at: visit to the beach, the playground with the kids, pier and stroll along the famous Ballycotton Cliff Walk which will hopefully open to the public again soon. Open Thursday to Sunday until the end of May — then hopefully 7 days a week for the Summer!


Directions

1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.

2. Spread the tomatoes out on the prepared baking sheet. Smash the garlic cloves with your knife blade mince, sprinkle with some salt, and then smear to a paste using flat side of the knife. Whisk together the oil, herbs and garlic drizzle over the tomatoes. Sprinkle with salt and pepper. Roast the tomatoes until soft and caramelized, about 20 minutes. Set aside.

Ham and Cheese Scones

1. Adjust the oven to 400ºF. Line a baking sheet with parchment paper.

2. Whisk together the flour, baking powder, salt and pepper in a large bowl. In a second bowl, whisk together the 3 eggs, cream and hot sauce until combined.

3. Transfer the dough to a generously floured work surface and pat out to a 1-inch thickness. Cut into rounds using a 3-inch biscuit cutter transfer the rounds to the prepared baking sheet, spaced a few inches apart. Re-roll the scraps and cut more scones. Beat the remaining 1 egg with a touch of heavy cream brush the scones with the egg wash.

4. Bake the scones until golden brown on top and bottom, about 15 minutes. Cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely.

1. Slice the scones in half horizontally. Put 2 or 3 roasted tomato slices on the bottom halves.

2. Heat the butter and oil in a large nonstick skillet over high heat. Fry the eggs, in batches if needed, until the whites are set and the yolks still runny, about 2 to 3 minutes season with a little salt and pepper just before done. Using the biscuit cutter, cut the eggs around the yolks to make rounds that fit the scones.

3. Set the eggs on the scones, atop the tomato slices add a bit of watercress, and finish up with the top half of each scone. Serve immediately.


  • 360g plain flour
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 170g butter, chilled and diced
  • 250g Gruyère, grated
  • small bunch of chives, finely snipped
  • 4 eggs
  • 150ml milk
  1. Preheat the oven to 180℃/gas mark 4 and line a baking sheet with baking paper.
  2. Sift the flour, baking powder and salt into a large bowl and add in the diced, chilled butter.
  3. With your fingertips rub the butter into the flour mix, until it resembles coarse breadcrumbs.
  4. Use your hands to mix in the cheese and chives.
  5. In a separate bowl, whisk the eggs and milk together.
  6. Make a well in the middle of the flour mixture and pour in the milk and eggs all in one go, stirring gently with a wooden spoon as you go (the mixture should be sticky and lumpy).
  7. Use your hands to form the scones: wet your palms slightly and scoop the dough up in handfuls, dropping it into 12 mounds onto the baking sheet.
  8. Bake for 20-25 minutes until golden brown on the outside but still soft inside.
  9. Serve when hot, with lashings of butter.


Attachment Mummy

Scones don't have to be sweet or served with jam and cream. If you've never tried savoury scones, beyond those cardboard cheese efforts from the supermarket, give these a go. The addition of the home-made pear chutney and goat's cheese mousse really takes the humble scone to another level. Perfect for afternoon tea or a light lunch in the garden, or wrap them up to take on a picnic this summer.

Savoury Watercress Scones with Goat’s Cheese Mousse and Pear Chutney

225g self-raising flour
2 pinches of salt
1 tsp baking powder
55g butter, diced
25g watercress, finely chopped
150ml full fat milk

250g pears, peeled, cored and chopped
75ml red wine vinegar
25g caster sugar
25g dark brown soft sugar
Pinch of nutmeg
Pinch of ground white pepper
Pinch of allspice
Pinch of cinnamon

100g of soft goat’s cheese, rind removed
30-50ml double cream, cold

1. Combine all the chutney ingredients in a heavy-based saucepan. Bring to the boil, then reduce to a simmer and cover.

2. Simmer for 30 minutes, stirring frequently, or until the pears are soft. Cool down before using.

3. While the chutney is cooling, make the scones. Lightly grease a baking tray and preheat the oven to 180C.

4. Stir the flour, salt and baking powder together, then rub in the diced butter until a breadcrumb-like consistency is reached.

5. Mix in the chopped watercress, then add the milk and mix until a soft dough is formed.

6. Turn out the dough onto a floured work surface and knead lightly until the surface is smooth.

7. Roll out to approximately 2cm thick and use a 5cm cutter to stamp out rounds, then place onto the baking tray.

8. Brush the tops of the scones with a little milk, and bake for 12-15 minutes until well risen and golden.

9. For the goat’s cheese mousse, crumble the goat’s cheese into a blender. Blend on high speed, slowly adding the cream until smooth.

10. To serve, spread the goat’s cheese mousse onto warm scones and top with the chutney.


Cheddar recipes

Originating from Somerset, Cheddar cheese is one of the most popular cheese varieties here in the UK. The name comes from the name of the village from where it originates the caves in the Cheddar Gorge provided the ideal conditions for the cheese to mature in. A unique step in the Cheddar cheese-making process is called Cheddaring - this is where slabs of curd are stacked and then turned on top of each other in order to drain away the whey.

Cheddar is sold at different ages, starting from mild cheddar (2-3 months) through to mature Cheddar (a year or more). It has a salty, sharp flavour that can be used to liven up a range of dishes. Galton Blackiston's Cheddar cheese beignets make for delicious bite-size vegetarian canapés. For a more innovative use, why not try Marcus Wareing's Eccles cake with Cheddar cheese ice cream, or add a twist to a classic soufflé with Shaun Rankin's cheese soufflés with apple, walnut and pomegranate salad.

For more ways to use cheese in your cooking, browse our collection of delicious cheese recipes.



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