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:
A Picnic on Public Transport
Cheshire Cheese and Marmalade Bread Tarts
Cheese, Onion and Herb Tart
Cheshire Cheese Enchiladas in Mole Poblano Sauce
Fromage Homage 
I’d love to be able to come up with a recipe. Unfortunately, I am really not likely to come across Chesire Cheese, or anything remotely like it over here. The Dutch like hard cheeses, and I’ve not found anything that’s crumbly. Of course that isn’t to say that it isn’t possible, so I will have a look.
But I shall definitely be back to pore wistfully over the entries
Can you get a bit of feta over there? That would be okay. Perhaps I need to start an International Cheese SOS service… 😉
Now, that would be an idea – I like Dutch cheese, but there is a bit less difference between them than our cheeses.
I am actually writing up a recipe with feta, as we speak. I guess if I have used cow’s feta instead of sheep’s feta that would be a good equivalent. Thank you 🙂
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Love the idea of this challenge – any excuse to cook with cheese is good!
And a smashing entry it was from you! I am pathetic at pastry but really must get better as I just keep reading delicious cheese flan recipes…
COUNT me in, as you KNOW I am a cheese-aholic! Karen
🙂 I look forward to seeing what you come up with.
Time is running out, but I’ll see if I can manage something – as you know cheese and chocolate is definitely my kind of thing.
That would be fab. Been thinking about writing a blog post soon, trying out different cheese/chocolate truffle combos. It still sounds a bit wrong to me but think I need to give it a go!