Innholdsfortegnelse for Cheese Collection i Good Food

My passion for cheese knows no bounds. For me, a buttery hunk of cheddar with pickle, or a toastie bursting with unctous, molten gruyère is the ultimate comfort food. I know it is for many of you as well. So using my experience as a judge for the World Cheese Awards, and with our cookery team of fellow turophiles (that’s cheese lovers!), we’ve put together this ultimate collection of all things cheesy for you to drool over, share and enjoy. For even more indulgence, check out dozens of fabulously fromagey recipes at goodfood.com/recipes/cheese-recipes. Plus, with Christmas just around the corner, get ahead on your shopping and gifting with our guide to the UK’s best cheese hampers at goodfood.com/review/best-cheese-hampers. Enjoy this slice of cheese heaven! Cheese straws MAKES 20 straws PREP…

Baked pumpkin fondue SERVES 4-6 PREP 20 mins COOK 1 hr 30 mins EASY 1 whole medium pumpkin small roasted or boiled potatoes, crusty bread, breadsticks or chicory leaves, to serve For the fondue 100g emmental, grated100g gruyère, grated100g mature cheddar, grated1 tbsp cornflour100g crème fraîche2 tbsp white wine1 shallot, finely chopped1 garlic clove, crushed 1 Heat the oven to 180C/160C fan/gas 4. Cut around the pumpkin stem at an angle using a sharp knife to create a lid, then scoop out all the seeds and any membranes using a spoon. Put the lid back on and put the pumpkin on a sturdy baking tray. Bake for 1 hr. 2 Towards the end of the hour, prepare the fondue by mixing all the cheese through the cornflour until fully coated…

Boursin® tartes Provençales Make your own shortbread base and top with caramelised beetroot, whipped Boursin® cheese and lavender honey – or make this even easier and use shop-bought. MAKES 15 PREP 30 mins plus cooling COOK 1 hr EASY V For the shortbread 175g plain flour, plus extra for dusting1 tbsp freshly chopped rosemary50g Boursin® Garlic & Herbs110g salted butter, cut into cubes and at room temperature For the topping 300g beetroot, sliced1 tbsp olive oil2 tbsp balsamic vinegar1 tsp brown sugar For the topping 100g Boursin® Garlic & Herbs100g mini courgettes, sliced1 lemon, juiced fresh dill and lavender honey or regular honey, to serve 1 For the shortbread, mix the flour, rosemary and Boursin® cheese in a food processor for 30 seconds. Add the butter and ½ tsp salt…

Kimchi double-cheese toasties Korean fermented cabbage, or kimchi, is funky with spice and tang, which is especially good in a cheese toastie. Its sour notes cut through the richness of cheese for a match made in comfort-food heaven. This recipes is also a great introduction to kimchi if you haven’t already tried it. SERVES 2 PREP 10 mins COOK 10 mins EASY V 100g mature cheddar, grated70g emmental or mozzarella, grated3 spring onions, trimmed and sliced2 tbsp mayonnaise4 slices white sourdough180g kimchi, drained1 tsp sesame seeds (optional) 1 Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl. 2 Spread the mayonnaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of two slices, then spoon over…

Peanut & banana cheesecake For a sweet and salty sensation, roasted peanuts and ripe bananas work a treat. This recipe can also be prepared in advance so you can spend more time with your guests. SERVES 10 PREP 15 mins plus at least 4 hrs chilling NO COOK EASY V 230g digestives30g roasted salted peanuts, plus a handful of chopped peanuts to serve100g unsalted butter, melted2 ripe bananas (about 225g), peeled and roughly chopped500g soft cheese80g icing sugar1 tbsp smooth peanut butter225g double cream 1 Line the base of a 20cm round springform tin with baking parchment. Blitz the digestives to crumbs in a food processor and tip into a bowl. Blitz the nuts until roughly broken up, then tip into the bowl with the biscuit crumbs. Stir in the…