Recipes
Enjoy the delectable dairy delight in its many forms with these delicious recipes and creative pairings devised by experts and passionate turophiles, Mathew Carver and Patrick McGuigan
CELERIAC & P OTATO TARTIFLETTE
SERVES 2 FOR A FULL MEAL OR 4 FOR A LIGHT SUPPER
Lots of people think tartiflette is an ancient cheese dish, but in truth, it was invented in the 1980s by Reblochon makers to increase sales of their fragrant washed-rind cheese and quickly became one of the world’s favourite cheese dishes. We have omitted the lardons traditionally found in tartiflette and given it a twist by adding some celeriac. We use Maida Vale, a Reblochon-style cheese, washed in ale, made by Village Maid Cheese in Berkshire. If you can’t find it, then Reblochon is the obvious alternative, or feel free to use another soft, mild, washed-rind cheese.
● 250g celeriac, peeled and sliced 1cm thick
● 250g potatoes, peeled and sliced 1cm thick
● Drizzle of olive oil
● 1 yellow onion, thinly sliced
● 2 garlic cloves, sliced
● 80ml white wine
● 1 tsp chopped thyme
● 1 tsp chopped rosemar y
● 80ml double cream
● 350g Maida Vale cheese (or similar Reblochon-style washed-rind cheese), sliced in half horizontally
● Salt and pepper
● Pickles, to garnish (optional)
1. Preheat the oven to 200°C/400°F/ Gas Mark 6.
2. Put the sliced celeriac and potatoes in a saucepan and cover them with salted water. Bring to the boil and simmer for around 8 minutes until they are slightly al dente, as they will cook a bit more in the oven. Drain straight away and set aside for later.
3. While the potatoes and celeriac are cooking, heat the olive oil in a pan over a low heat. Add the onion and gently fry for 5–7 minutes, until it is soft and translucent. Add the garlic and cook for another couple of minutes. Then add the white wine to the pan and allow it to reduce for 2 minutes.
4. Remove from the heat and add the thyme, rosemary and cream. Pour the liquid into an oven-proof dish and mix in the cooked potatoes and celeriac. Top with the sliced cheese, rind up.
5. Bake in the oven for 20–25 minutes until the cheese is melted and bubbling. Serve immediately with pickles.
STICHELTON & BEEF BOURGUIGNON PIE
SERVES 4–6
YOU WILL NEED A ROUND OVEN-PROOF DISH, AROUND 20–23CM IN DIAMETER
What could be more comforting than slow-cooked beef bourguignon? How about beef bourguignon topped with pastry and blue cheese. Sara Lewis, head chef at The Cheese Barge, came up with this incredible pie one winter and we can’t get enough of it. We use Stichelton, a raw milk blue made on the Welbeck Esta
