The classic BLUE STYLE - also known as Stilton - goes so well with fruit - like pears
& old English apples - Russets and Granny Smiths. Lots of American recipes use
Blue - especially in salad dressings, vinaigrettes, dips, potato cakes and with
walnuts or shaved into salads, accompanied with a glass of Sauterne.
CHEDDAR STYLE with CHIVES is perfect for making Lasagne and pizza - just cook with it as you would old fashioned cheese - in sauces and grated over salads
Cheshire Sheese goes well in vegetable crumbles or grated into baked peppers, couscous and risotto.
For creamier sauces, add it grated to your roux, as you would the flour, into the olive oil.
Use yummy silky Cheshire Style in the same way you would use its dairy counterpart.
Try cutting the Sheese into cubes and eating it with Kalamata (Greek) olives.
Edam is great on crisp bread, with cucumber and rocket, or on a toasted poppy seed bagel.
The texture makes it ideal for grating, and making into slivers with a potato peeler, to give
pasta dishes a different, subtle twist. Edam Sheese makes great Cauliflower Sheese,
Macaroni Sheese and creamy sauces. Goes well with a glass of dry Champagne.
GOUDA is a tangy aromatic Sheese, which is ideal with potatoes or in
pasta sauces, gratins (a savoury crumble made with bread crumbs & Sheese),
and salads. Perfect on pizza or just accompanied by an Oak-aged
New World Chardonnay.
SMOKED CHEDDAR SHEESE has a distinctive hickory smoke flavour which smells wonderful. Smoked Cheddar is a rich flavoured Sheese which is ideal for calzones (stuffed pizzas), potato bakes, bagels, and in wraps and salads, giving your food that hint of ham - that is so popular in many a country's cuisine (without ever harming a pig).
STRONG CHEDDAR is ideal for ploughman's lunches, for making macaroni Sheese, pizza & in salads or grated on a jacket potato; just use it as you would dairy cheese - and enjoy it with a glass of wine or ale - with friends after a hard morning in the office - or at the back of a plough...
ORIGINAL CREAMY SHEESE is a versatile, non-dairy alternative to cream cheese, and can be used in exactly the same way: for making non-dairy Sheesecakes, making pasta sauces creamier, as a topping for baked potatoes, a spoonful melted on hot vegetables, in pasta dishes, on bagels, rye breads & muffins - and in salad dressings. It makes mashed potato and mushroom pie more dreamy - and can be used as a scrummy alternative to butter and margarine.
MEXICAN STYLE Creamy Sheese - a dreamily smooth, non-dairy product with a delightful kick - warming the mouth with jalapeno peppers, cumin, garlic and chillies. Liven up fresh crusty bread or oat cakes - use as a dip for your tortilla chips - and let its flavours tantalise your taste buds. Spoon onto baked potatoes, or add warmth to a Sheesy sauce.
CHEDDAR SPREAD is divine. All you need is a teaspoon, & before you know it - the tub's empty! It spreads so easily and tastes so cheddary - my mouth is watering as I write. The truly amazing quality only becomes apparent when you grill it. Spread thickly on your favourite bread - lightly drizzle olive oil all over, and place under a hot grill.
CHIVES in CREAMY SHEESE - can be used in your non-animal Shepherd's Pie, or for making your soups and sauces thicker & creamier. It's great on new potatoes, asparagus, broad and runner beans. Give your coleslaw and potato salads a twist. Add it to leek soup or just spread it thickly on a toasted muffin. Substitute CHIVES in CREAMY SHEESE in all your favourite Sheesy recipes.
