June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
    Read more…

November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
    Read more…

  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
    Read more…

Cheese please!

By
Helen Barker-Benfield
Added
21 February, 2017

It’s so easy to add new cheeses to your repertoire – for interesting cheeseboards and to perk up your cooking – when you have a little bit of insider knowledge. So we asked the experts at The Cheese Society to share their top tips with us in this at-a-glance guide

The Cheese Society


Selections for your cheeseboard


If you love French brie, then you’ll love…

Taleggio - because it has a tangy, soft paste and is a lightly washed rind cheese. From Lombardy in Italy, it’s fabulous after a meal with fresh fruits.

 

If you love Stilton, then you’ll love…
Blue Monday No. 7 – a deliciously rich and creamy, smooth textured blue, which marries perfectly with craft ales and cider.

 

If you always have a Cheddar on your cheeseboard…

Barbers Reserve is for you. It is mature, full flavoured yet mellow, with an intriguing crunch from the salt crystals that permeate the body of the cheese.


 

How to make the most of cheese in your cooking

While it’s tempting to pick up the supermarket-standard Cheddar with your weekly shop, why not perk up your midweek meals with these delicious versions? Using a tasty and complex cheese is an easy win when it comes to adding flavour to your dishes.

 

1 Trade up to a good melting cheese


The ultimate velvet cauliflower and macaroni cheese

Try Vintage Red Fox – a glorious red cheese, similar to a Red Leicester in style. Full, rich flavours with hints of butterscotch. Grate leftovers on toast and grill for a lovely comforting supper. If you are making macaroni cheese this one is a winner too.


 

2 Stock up on versatile goat’s cheese


Stuffed butternut squash with creamy goats’ cheese

A cheese that is equally fabulous in a salad with crispy lardons and toasted walnuts as it is in a satisfying veggie main. We like Chevre Goat’s Log as you can have it as it is or grill it until golden. It’s also pretty special when blended with equal amounts of cream cheese and fresh herbs for a quick cheese toast topping.

 

3 Buy the best for vegetarians 


Tartiflette toastie

Most British blue cheeses are made using vegetarian rennet – so good ones to check out. But if you don’t want a blue look out for Cornish Yarg, it’s one of our favourites. This is a light-textured cow’s milk cheese, not too strong, with a lovely buttery finish and visually stunning. It is hand wrapped in nettle leaves – a must for a cheeseboard but it’s not one to save just for special occasions. Try it in this twist on a toastie.

4 Serve a better cheeseboard


Fig and walnut parmesan crackers

Think carefully about what to serve with your cheese and you’ll make a cheese course that looks as good as it tastes. We enjoy dried and fresh fruits, quince paste, lovely sticky baked fig balls, biscuits and bread. These fig and walnut parmesan crackers are a doddle to make and taste amazing with cheese.

5 Store your cheese – Top tips

Don’t buy too much cheese at once, little and often is best as cheese is a fresh living product. Never keep it in clingfim, a good cheese shop should wrap in a waxed type of paper. Baking parchment is a good alternative. Always keep it in the fridge until about half an hour before enjoying. Modern homes are so much warmer, bringing cheeses up to room temperature does not take very long now days. A quick tip – try to have a separate knife for each cheese, to avoid cross contamination.  


Cooked members can get 10% off their first Cheese Society order with the code COOKED10.


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