Tag Archives: british cheese

Tunworth Cheese Pastry Parcels

I am a bit obsessed with using up leftovers to help avoid food waste. So when I found myself with some leftover pesto from the Mushroom Walnut Parsley pesto recipe I made over the weekend and some perfectly ripe Tunworth Cheese I went on a mission to create a tasty meal out of them.

These Tunworth Cheese Pastry Parcels turned out to be unexpectedly good! I shouldn’t really have been surprised though as, in my humble opinion, there is hardly a better food combination than crisp pastry and hot melting cheese!

These filo pastry parcels are filled with Tunworth cheese, buttery mushrooms, caramelised onions and the walnut parsley pesto.

If you haven’t tried Tunworth cheese yet, you are in for a real treat! For hardcore cheese lovers, you would be hard pressed to find a better British cheese than Tunworth. Made in Hampshire by Hampshire Cheeses, it is a bloomy-rinded, soft cows milk cheese that melts in a magnificent fashion. Ideal for this recipe! When eaten on its own, it has a lovely creamy texture and a long-lasting sweet, nutty flavour. If this hasn’t convinced you to try it, then maybe the fact that it has won Supreme Champion at the British Cheese Awards not once, but twice! If you love cheese but haven’t yet tried Tunworth, I highly recommend it.

 

Tunworth cheese filled pastry parcels with caramelised onions and mushrooms
Tunworth cheese filled pastry parcels with caramelised onions and mushrooms

Tunworth Cheese Pastry Parcels Recipe

Serves 4 as a starter at a dinner party with a salad or 2 as a weekday supper with buttered baby new potatoes

Ingredients

– 1 medium red onion, peeled + cut in half lengthways and then thinly sliced into half moons

– 2 tablespoons of olive oil

– 1 tablespoon of butter

– 250g chestnut mushrooms, rubbed clean and roughly chopped

– 120g of Tunworth Cheese (You can use more or less depending on how much you like this type of cheese)

– 8 sheets of filo pastry

– 4 tablespoons of the mushroom walnut parsley pesto from our previous recipe

 

Recipe Instructions

Pre-heat the oven to 190 degrees.

Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add thinly sliced onion and sauté slowly, stirring often, until they are soft and translucent. Takes around 15 minutes. Set aside.

Heat a tablespoon of olive oil in the frying pan with 1 tablespoon of butter over a high heat. Add chopped mushrooms and sauté until all their liquid has released and evaporated. Takes around 10 minutes.

Lightly oil a baking tray. Carefully separate 2 sheets from the filo pastry. Lay them flat on top of one another on a clean surface (I use a large clean chopping board) and spoon on a heaped tablespoon of the pesto mixture into the middle. Spread into a small circle.

Divide the caramelised onions into 4. Spoon a portion onto the pesto mixture. Repeat with the mushrooms. Slice the cheese in 8 pieces. Add the cheese onto the mushrooms and onions. Taste a small pinch of all the ingredients together to check if it needs seasoning.

Pull the corners of the pastry up over the top of the mixture and pinch together hard about 2.5cm from the top of the pastry to combine, leaving a sealed parcel. Repeat to create the other 3 parcels. Pop in the oven for 15-20 minutes, or until pastry is crisp & golden brown in colour.

Serve with new potatoes or salad and enjoy!

Stuffed Portobello Mushrooms with Sun Dried Tomatoes, Blue Cheese + Walnuts

This recipe for stuffed portobello mushrooms was created by my mother Chrissie, who is an extremely talented + inventive home cook (as well as a Perfect Mum!). The combination of crunchy walnuts, earthy mushrooms and melting blue cheese is a real delight and probably like nothing you have tried before!

This recipe is extremely easy to make and most of it can be prepared in advance, making it perfect as a dinner party starter or for a midweek supper alongside some steamed greens and sweet (or white) potato mash.

  • (V) Vegetarian*
  • Serves four as a starter or 2 for a midweek supper
Recipe for Stuffed Portobello Mushrooms
Stuffed Portobello Mushroom Recipe

Ingredients

  • 8 Portobello mushrooms
  • 80g raw walnuts
  • 80g Sundried or sun blushed tomatoes
  • 1 tablespoon of whole grain mustard
  • 40g Blue Cheese (we chose Bath Blue). Don’t like Blue Cheese? You can substitute for Goat Cheese instead – we used Kidderton Ash
  • 1 tablespoon of Olive Oil
  • Salt & pepper for seasoning
Just 5 Main Ingredients
Just 5 Main Ingredients

Stuffed Portobello Mushrooms Recipe

1. Pre-heat the oven to 200 degrees. Wipe any dirt off the mushrooms with some kitchen towel (do not rinse as the mushrooms will take on the water & can become soggy). I remove the stalks but if you like them, then you can keep them on. Don’t worry about peeling the mushrooms.

2. Place the mushrooms in a roasting tray, season with a little salt + pepper and then drizzle with the olive oil. Take a few seconds to rub the oil over the mushrooms. Pop them into the oven and roast for 20 minutes, or until the mushrooms look cooked through & juicy!

Portobello Mushrooms
Sprinkle Oil over the mushrooms before putting them in the oven

3. Whilst the mushrooms are roasting, roughly chop the walnuts, sun dried tomatoes and blue cheese (or goats cheese if using instead). Place in a bowl and stir in the wholegrain mustard. Taste this mixture to see if it needs any seasoning or needs slightly more of one ingredient. It should be balanced in flavour so adjust according to your own personal taste!

4. Top the roasted mushrooms with this mixture and place back in the oven for 5 minutes, or until the mixture has warmed through and the cheese has softened/melted.

If serving these stuffed portobello mushrooms as a starter, serve on top of a simple mixed green or rocket salad with a drizzle of olive oil.

If you are cooking for a midweek supper, serve with steamed greens (like broccoli or spinach) and some mashed sweet potato (or normal potato!).

Not keen on blue cheese? We used goat cheese in these ones instead
Not keen on blue cheese? We used goat cheese in these ones instead

Enjoy the gorgeous combination of sun dried tomatoes, tangy mustard, salty-creamy-melted blue cheese, crunchy walnuts and earthy-meaty-juicy mushrooms!

*If you are vegetarian, make sure you pick a cheese made with vegetarian rennet. We have over 50 different vegetarian cheeses to chooses from at The Cheese Market

Dorstone Goats Cheese – Our Cheese of the Week

Dorstone Goats Cheese is a wonderful example of just how exciting (and far removed from bog-standard supermarket stuff) that artisan cheeses can be. Made right here in Britain, Dorstone has an interesting history, wonderful flavour and incredible (conversation starting!) appearance.  This is why it is our Cheese of the Week!

Dorstone Goats Cheese

 

Where is Dorstone Goats Cheese Made?

Made on top of Dorstone Hill overlooking the River Wye. This goats cheese is named after the small village of Dorstone, in Herefordshire.

How is Dorstone Created?

First, the curd from the unpasteurised goats milk (sourced from a farm in Gloucestershire) is set overnight in big buckets with a bulk starter & traditional rennet.

The curds are then left to pre-drain the next morning . It is left, as is, for a few hours and then salt is sprinkled over the mixture and the mixture is transferred to moulds.

The cheese rests in these moulds for 3 days, after which they are taken out & then rolled in a charcoal powder. This gives the cheese an interesting speckled black and white exterior when the cheese is young.

As the cheese matures, the Geotrichum (a type of mould) gives the cheese an extraordinary wrinkled appearance! This is really unique and looks very impressive on a cheese board – perfect for dinner parties where it is a real conversation starter (trust us, we know!). Sometimes, blue-green specks appear, adding  more interest to the appearance.

Why Try Dorstone?

Not only is the exterior beautifully impressive, we find that this goats cheese is flavourful + delicious – a real treat! It has a fluffy mousse-like texture and a flavoursome creamy yet zesty, lemony, salty tang. The Geotrichum imparts a savoury, nutty edge to the cheese. Dorstone doesn’t actually taste overly goat-y, making it a good choice for a dinner party.

Who Makes Dorstone?

Talented cheese makers Charlie Westhead & Haydn Roberts created Dorstone Goats Cheese. Interestingly, their farm has solar panels & a windmill to power their creamery & their waste water is processed using a wetland system. This filters waste water via reeds, wild Orchids & banks of Willows. Very impressive!

An Award Winner

In 2013, Dorstone Goats Cheese won a Gold Medal at the Mondial Du Fromage in France

Cheese of the Week – Organic Oak Smoked Cheddar

Introducing our very first Cheese of the Week: The award winning Godminster Oak Smoked Cheddar

I must admit that I normally bypass the smoked cheese. Although I enjoy it, I generally prefer other styles. The same cannot be said for my better half though, who adores the smoked varieties!

When I first heard about the Godminster Oak Smoked Cheddar, I immediately ordered some in for tasting to win some brownie points with the missus. Alongside a few family members and friends I divided up the cheddar and we got down to the serious business of eating!

Godminster Oak Smoked Cheddar
Oak Smoked Cheddar by Godminster – made here in Britain using organic milk

 

I wasn’t surprised at all to hear murmurs of appreciation (and even squeals of delight) from everyone trying this cheese as it has had glorious reviews from across the foodie world. I must admit that I too, truly loved it. The texture was smooth and creamy with a lovely depth of flavour. The smokiness wasn’t overwhelming like other smoked varieties can be and it perfectly complimented the creaminess. We enjoyed this cheese with Godminster Rosemary Water Biscuits and a sweet chutney.

The unforgettable flavour of the Godminster Oak Smoked Cheddar has not been missed by the Big Cheeses of the Cheese World. It won a gold star at the 2013 Great Taste Awards, along with a gold in the Naturally Smoked Cheddar category at the 2014 International Cheese Awards. It also won a silver medal at the 2014 British Cheese Awards.

In further homage to this fromage, in a world where health & the environment are becoming increasingly more important this cheese is not only a certified organic cheese, using organic milk from their own herd of cows on the Godminster Farm, is it also naturally cold smoked with oak chippings sourced from sustainable woodland. Unlike many of the mass produced smoked cheeses which are chemically smoked.

The Godminster Oak Smoked Cheddar ticks all the boxes for us and is a great addition to any cheese board, grated into mashed potato, or even enjoyed simply in a sandwich or hot toastie on a cold winter day. It also makes a great ingredient for a recipe where its smokiness can take centre stage, like with our mouth-watering frittata recipe (coming soon!).

Our final word on this cheese is a word of warning – consider where in the fridge you can hide it because it won’t last long otherwise!