SCJ_May19

Say Cheese!

 

Cheese is eaten all year round, but you can adapt your offering to suit the season.

A menu favourite, from sandwiches to salads, quiches and ploughman’s, cheese is versatile and tasty. It’s a nutrient-rich food and a source of protein, calcium, phosphorus and vitamin B12.

Take Stock asked head chef Gail Pizer from Utopia at Broughton Hall in Skipton how to adapt your cheese offering to make it a light and refreshing option for summer.

Sandwiches

Use a light and creamy goat’s cheese (we use Yellison Farm), with roast Mediterranean vegetables and sweet chilli jam in a crusty baguette or malted seeded bread.

For a refreshing and summery taste, try cream cheese with fresh basil, sunblush tomatoes, baby spinach and roast ham on a crusty baguette, sliced bread or bagel.

Quiches

Lighten up your quiches by using an authentic tangy Greek feta with fresh garden peas and fresh chopped mint or go pastry and gluten free and make it into a frittata.

Salads

Primavera – a medley of edamame beans, sugar snap peas, asparagus and pea shoots with a lemon and mint dressing, topped with crumbled ricotta or homemade lemon ricotta.

Feta – feta or Yorkshire fettle on a salad of sliced fennel, English apple slices, pomegranate seeds, fresh tarragon with a light lemon and oil dressing.

Ploughman’s lunch 

Traditionally made with mature cheddar, try switching it around a little with a tangy Wensleydale or Lancashire. For a complete change, use buffalo mozzarella with ciabatta bread and continental meats, and mostarda fruits instead of pickles and chutney.

There are over 700 different named cheeses produced in Britain alone

It takes around 10 litres of milk to make 1kg of hard cheese

Hand crafted Cheese and Wine pairings

  • Goat’s cheese & Chenin Blanc
  • Brie & Chardonnay
  • Cheddar & Cabernet Sauvignon
  • Mozzarella & Sauvignon Blanc
  • Feta & Beaujolais
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