What better cheese to kick off the Cheese, Please! Recipe Blog Challenge than with Britain’s oldest cheese, Cheshire?
Claiming a history dating back to the Romans, Cheshire is still the nation’s favourite crumbly cheese. Given the changeable nature of the British summer, it’s also a perfect cheese for cooking with; on a sunny day it can grace salads and partner seasonal fruits but the next day, when sleet smacks down from the sky, it’s great for stodgy bean casseroles and baked spuds. If you’ve never cooked with it before, why not give it a go and share your recipe with others? (Okay, okay, if you live somewhere with absolutely no Cheshire Cheese, other hard crumbly cheeses may be employed…)
A hard-pressed, cow’s milk cheese, it’s produced in Cheshire and four neighbouring counties, two in Wales (Denbighshire and Flintshire) and two in England (Shropshire and Staffordshire). It’s made in three varieties: traditional white, red (coloured with annatto) and blue-veined. Much of the cheese is now factory-produced, although producers such as Joseph Heler, Appleby’s, Belton Cheese and Reece’s Creamery continue to use traditional methods of manufacturing.
Want to take part in June’s Cheese, Please! Recipe Blog Challenge? Check out the full rules here. Write a recipe post using the featured cheese of the month and post it on your blog.
A link to these rules and the Cheese, Please! button (code below) should be included in your post.
Post your recipe url to the Linky at the bottom of this post, including your email and the title of your recipe or post.
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Recipes so far: