Cheese Chat
Cote Hill Cheese Baked Mini Squash Fondues
Ingredients 2 small squashs or a large pumpkin – choose a size to match the number of people you want […]
Read MoreCote Hill Blue ‘Afternoon Tea’ Scones
Cote Hill Blue ‘Afternoon Tea’ Scones Makes approximately 8 lg or 32 canape Ingredients Scones 360g self raising flour ½ […]
Read MoreCote Hill Blue Mushroom & Chesnut Wellington
A vegetarian Christmas show stopper, that’s easy to make ahead of time for a stress free Christmas. Preparation time:25 minutes […]
Read MoreCote Hill Red Gougères
Ingredients 100ml Water 100ml Full Fat Milk 50g Butter 125g Plain Flour 2 Large Eggs Salt & Pepper 170g Cote […]
Read MoreCote Hill Blue, Prosciutto & Prune Canapes
Ingredients 32 prunes, pitted 150g Cote Hill Blue 16 prosciutto slices, cut in half 50ml Brandy 50ml water boiling 3 […]
Read MoreCote Hill Blue Lasagne
This recipe is based on a basic lasagne recipe, but with added delight of Cote Hill Blue adding a wonderful […]
Read MoreCote Hill Cheese & Wine
Cote Hill Blue- a soft, creamy blue cheese, hints of mushrooms Sweet richness of a port or sweet wine De […]
Read MoreCote Hill Lindum Tartiflette
A really indulgent hearty recipe, perfect after a chilly winter walk Serves 2 600g Potatoes, peeled & quartered 100g smoked […]
Read MoreCote Hill Blue & Celeriac Gratin
Great as a vegetarian main meal or as a side for boxing day leftovers Ingredients 1 large celeriac 2 tbsp […]
Read MoreCote Hill Blue, Pear & Chestnut Tart
Celebrate the Autumn flavours of pear & chesnuts with this quick but delicious tart. Ingredients 1 tbsp olive oil plus […]
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