What to do with leftover cheese
To raise awareness of Food Waste Action Week (7-13 March), I wanted to suggest a few different ways to use up leftover cheese and other ingredients too.
Author: Queen Brie
Baked ricotta and aubergine with spicy tomato sauce and pangritata
A comforting midweek meal showcasing the best of homemade ricotta.
Trying the best cheese in the world
The cheese experts have deliberated and they have spoken. The best cheese in the world is a delicate goat’s cheese and hails from a small artisan producer in Spain.
Homemade ricotta
My first homemade cheese post focuses on a true Italian classic, ricotta. Equally as good in sweet dishes as it is in savoury ones and a great cheese to try and make at home.
Winter salad with Lypiatt cheese
A simple yet delicious winter warmer. This salad delivers all the comforting tastes of the season but in a much lighter dish.
Cheese of the month: Lypiatt
Lypiatt is one of the new British cheeses created during the COVID-19 pandemic. It is produced in a similar way to a Chevre-style soft cheese and is made with organic Jersey cow’s milk.
Trying vegan cheese this Veganuary
I was really keen to test out some vegan cheeses and non-alcoholic drinks for those that are giving up animal products and booze for January or longer.
The art and science of cheese making
Making your own cheese at home may sound a bit daunting, but it’s actually something that is fairly easy to master, with delicious results.
Cheesy mash with cabbage and bacon
This recipe is based on the classic French dish Pommes Aligot, which makes the best use of British floury potatoes. It’s like a thicker, potato-based fondue or quite possibly the best mashed potatoes you’ve ever had.
Cheese of the month: Cornish Yarg
Creamy, lemony and wrapped with nettle leaves, Cornish Yarg is one of the most distinctive cheeses produced in the UK.