A British Cheese Feast
Four delicious recipes celebrating British artisan cheese, paired with infused Kentish honey….
As well as delighting your taste buds, this month’s recipes were created with one clear mission in mind: our ongoing support of independent British cheesemakers. You’ll find four simple recipe suggestions below that also include the option of Kentish honey infused with foraged flowers as a nod to everything in bloom this June. Simply collect plenty of your chosen flower – elderflower, wild rose, jasmine – ensure they are critter free, and cover with lashings of honey, allowing them to impart their fragrance over 3-5 days before straining and enjoying as you
Baked Baron Bigod with Elderflower Honey
Duration: 20 minutes
Baron Bigod is a creamy white cheese made from raw Montbeliarde cows milk by Fen Farm Dairy in Suffolk – it is the only traditional ‘Brie de Meaux’ style cheese produced in the UK and boasts a smooth, silky texture with earthy, mushroom notes.
For this recipe, take around 250g of Baron Bigod and break into pieces to fit a sturdy ramekin. Add garlic cloves and sprigs of rosemary before baking in an oven preheated to 180-degrees for between 10-15 minutes until gooey. Serve with crusty bread, cracked black pepper and a good drizzle of elderflower-infused honey.
Duration: 25 minutes
The West Country’s version of raclette, our Ogleshield is made with rich Jersey cow’s milk, and is washed in a special brine every few days to encourage an extra depth of flavour and a tasty rind.
For this recipe, grate 250g of Ogleshield with two egg yolks, a tbsp of wholegrain mustard, a tbsp of worcestershire sauce and some chopped rosemary before loading onto sourdough slices and grilling until melted and golden. Serve with a drizzle of Kentish honey to offset the distinctly delicious tang.
Rutland Red Rounds
Duration: 30 minutes
New to our counters last month is the award-winning, moreish and vibrant Rutland Red from Long Clawson Dairy in Leicestershire. This cheese is ‘buttered, cloth-bound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour’.
Rub 125g of butter into 175g of plain flour with a pinch of salt and a good grind of pepper, before adding 150g of Rutland Red and working into a dough. Roll into a long, sturdy log shape and wrap with cling film. Pop this in the freezer for 30mins before removing, cutting into thick rounds and baking in an oven pre-heated to 180C (160C fan-assisted)/350F/gas mark 4 for twenty minutes. Allow to cool and serve as is, or with something sweet like chutney or wild rose infused honey. You can also brush the cold log before baking with egg white and roll in seeds for extra bite: think carraway or onion seeds.
Kingcott Blue June Garden Salad
Duration: 15 minutes
Kingcott Blue comes from just down the road at Iden Manor Farm in Staplehurst, made by Steve and Karen Reynolds who were delighted this year with winning the Taste of Kent awards for this very cheese. Handmade from raw milk from the family’s pedigree cows, Kingcott Blue has a wonderfully creamy texture with a long, pleasant aftertaste.
Crumble 200g of Kingcott Blue into a crunchy salad of green leaves, chopped celery, currants, raw garden peas, parsley and toasted walnuts. Finish with a little jasmine infused honey, or a simple dressing of local honey, white vine vinegar & extra virgin olive oil.