Scrambled Eggs with Gorgonzola Dolce by Wendy
This exquisite recipe takes the classic scrambled eggs to a whole new level, combining the velvety texture of perfectly scrambled eggs with the rich, creamy goodness of Gorgonzola Dolce.
Recipes
Discover creative and delicious ways to enjoy your favorite cheeses with our curated recipes, perfect for every occasion!
Baked Driftwood
Serves 2 - 15 min Ingredients 1 tsp Honey 1 tsp Extra Virgin Olive Oil 1 tsp Dry White Wine Garlic clove, sliced Salt, Pepper Instructions Simply place the Driftwood cheese in a baking dish (small enough to hold the cheese together). Pierce the top with a sharp knife. Drizzle...
Blue Cheese, Pear & Walnut Flammekueche
Serves 4 - 20 min Ingredients Flammekueche base from Tarte Gourmet 250g of Sour Cream 150g of Blue Cheese, crumbed 1 handful of Walnut, crushed 1 ripe Pear, sliced Spring Onions (optional) 1 tbsp of Honey Instructions Preheat the oven at 250°C. In the meantime, lay a base of Flammekueche...
Roasted Potatoes with Crumbled Stilton
Ingredients 1 kg baby potatoes 1 1/2 tablespoons olive oil 1 teaspoon dried dill Kosher salt and fresh ground black pepper 150g crumbled Stilton 1 tablespoon chopped chives1 tablespoon chopped flat leaf parsley Instructions Preheat oven to 200C. Rinse the potatoes and scrub off any dirt. Pat them dry in...
Polenta Gratin with Leek and Fourme d’Ambert
This quick and simple recipe is perfect for a Sunday Brunch with family, using fresh and delicious ingredients.
Chèvre Chaud Recipe
This quick and simple recipe is perfect for a Sunday Brunch with the family, using fresh and delicious ingredients. And this one is the good occasion for the kids to jump in the kitchen and to cook for their Mummy.
Tartiflette with Pont-l'Evêque
Tartiflette is a dish from Savoie in the French Alps. It is usually made with Reblochon (made with raw milk so we don't have it) but we used Pont-l'Evêque instead - a washed-rind from Normandy. It works a treat!
South Australian Tartiflette
Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the Reblochon trade union in an attempt to increase sales of the...
French Onion Soup with Comté Croutons
This weather has us dreaming of French Onion Soup with Comte Croutons.
Quattro Formaggio Risotto
Our Quattro Formaggio Risotto generously serves four to six people and is perfect for a cold winter day or night.
Chicken, Leek, Cheddar & Pont L'Eveque Pot Pie by Mandy Hall
To celebrate winter and welcome you into our 'waste-not', 'fear-not', 'smelly' family, this classic winter pie has been improved by the addition of two beautiful cheeses that bring depth, creaminess and acidity to an already divine flavour combination. Pour yourself a glass of your favourite wine and let's get cooking!
Cheese Fondue with a Twist!
Serves four people Ingredients 200g Swiss Emmental 150g Section 28 Tomme du Vallée 150g Gruyere or Appenzeller 1 garlic clove 1 tbs cornflour 1 tbs Calvados or Lobodos 150ml Lobo Cider 1 tsp lemon juice Fresh nutmeg Method Grate the cheese and mix it into a bowl. Rub the grated...