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Monthly Archives: November 2014

Big Cheese Round Up

Hello! It's beginning to feel a lot like Christmas, else it is here at Big Cheese HQ! You may have seen us in various newspapers and magazines over the last few weeks, so we thought we'd do a wee blog that pops all the recent exciting Big Cheese press in one place! Just click on the photos to see the full article! First up, this fantastic piece on cheese making by @emmacowing in The Daily Mail.   Next this wonderful article in Prima Baby Read More...

Leek, chorizo & goat’s cheese tortilla

Recipe found on British Leeks. Serves 4 Ready in 20 minutes 1 tbsp olive oil 80g/3oz chorizo sausage, use the cooking type if you can, sliced 3 medium leeks, trimmed and sliced 500g/1lb 2oz leftover (new or old) cooked potatoes, thickly sliced a few sprigs fresh rosemary, needles roughly chopped 6 large eggs, beaten and seasoned with salt and pepper 100g/4oz goat’s cheese, or use mozzarella or another melting cheese 1. Heat the oil in a medium non-stick frying pan, then add the chorizo. Sizzle for 5 minutes until Read More...

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms

Recipe found on how sweet it is. serves 4 2 tablespoons olive oil 2 tablespoons unsalted butter 3 garlic cloves, minced or pressed 1 1/4 cups arborio rice 1 cup of your favorite red wine 3-4 cups low-sodium chicken stock 6 ounces goat cheese 3 cups sliced mushrooms 1/4 teaspoon salt 1/4 teaspoon pepper fresh basil for topping   In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized. While mushrooms are cooking, Read More...

Bacon Wrapped Dates with Chorizo & Goat Cheese

Recipe discovered on Cook & Be Merry Makes 12 Appetizers ¼ pound chorizo sausage 12 Medjool dates 6 slices of bacon 6 tablespoons goat’s milk cheese 1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or foil. 2. Cook the crumbled chorizo over medium heat until no longer pink. Drain on paper towels. 3. Slice each date halfway through lengthwise down one side. Open far enough to remove and discard pit. 4. Fill each date with about ½ tablespoon chorizo and ½ tablespoon Read More...

Ricotta Filo Bake

Recipe originally on Female First. This mouth-watering recipe is perfect for any vegetarians you have dining with you this Christmas, it’s light yet delicious and can be used again and again after Christmas is over. Ingredients To make the strudel pastry from scratch: 250g strong white flour 125ml Luke warm water 2-3tbsp oil Approx 100g butter, melted *Alternatively, buy one packet of readymade filo pastry For the Mushroom Filling: 2oz of butter 1 clove chopped garlic 300g mixed mushrooms roughly chopped 150g Spinach 250g ricotta cheese 50g chopped mixed dried fruit and nuts 100grms Parmesan 50g Read More...

White chocolate & ricotta cheesecake

Recipe taken from the amazing folks at BBC Good Food. For the base 50g butter, melted 150g digestive biscuits 50g amaretti biscuits sunflower oil, for greasing For the filling 200g white chocolate, chopped 5 leaves gelatine 6 tbsp milk 500g tub ricotta 300ml pot double cream 50g icing sugar 2 large eggs, separated To decorate white chocolate curls pomegranate seeds icing sugar, for dusting (optional) Method Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of Read More...

Ricotta, Mango and Coconut Christmas Log

Recipe from Dairy Goodness. Ingredients 1/2 cup (125 mL) unsweetened grated coconut 6 eggs, yolks and whites separated 1 cup (250 mL) + 2 tbsp (30 ml) sugar 2 tsp (10 mL) vanilla extract 1 cup (250 mL) pastry flour 3 cups (750 mL) fresh or frozen mangoes, diced 1 cup (250 mL) Ricotta 1 cup (250 ml) 35% cream Preparation • Preheat oven to 375°F (190°C). • Spread grated coconut out on a Read More...

Festive Mozzarella Salad

Recipe found on Anastasia.   Ingredients  300 grams cherry tomatoes cut in halves 250 grams mozzarella cheese 1 teaspoon oregano 20 grams basil leaves 90 ml olive oil 20 ml vinegar salt and pepper Directions Put the cherry tomatoes and the mozzarella in a shallow salad bowl. Put the oregano, the basil leaves, the vinegar, the olive oil, salt and pepper in the blender and blend for 1-2 minutes. Pour the sauce over the cherry tomatoes and mozzarella and serve.   Read More...

Christmas Tree Pull-Apart

By Angie Mcgowen at Eclectic Recipes. Ingredients: 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain or Pillsbury® refrigerated regular pizza crust 4 oz, or half brick, cream cheese 1 cup shredded mozzarella 2 tablespoons butter 1 clove garlic, minced very fine 3 tablespoons freshly chopped basil and rosemary 1 cup warmed marinara sauce for dipping Directions: Heat oven to 400°. Lay pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 Read More...

Mozzarella with Bacon & Roasted Peppers

Recipe taken by Christine Pittman on Cook The Story. Ingredients 4 strips precooked bacon, chopped ½ cup chopped roasted red pepper 1 clove garlic, minced a pinch of salt a pinch of black pepper 8 oz part-skim mozzarella cut into ½ inch cubes 2 Tbsp chopped green onion   Put a small pie plate, gratin dish or cast iron skillet into the oven. Preheat the oven to 375ºF. While the oven preheats and the dish warms up, combine the bacon, roasted pepper, garlic, salt and pepper in a small Read More...