Cheese - the versatile ingredient for family suppers

Lake district cheeseSponsored by Lake District Cheese Co. Cheddar.

Cheese is one of those wonder ingredients; it can turn boring old bread into a Welsh Rarebit or elevate an ordinary omelette into an above-average family supper.

We've been asking Mumsnetters to go all domestic goddess on us and share their favourite cheese recipes and tips, as well as questions. Be warned, this page is guaranteed to make you hungry.

 

Lake District Cheese Co. Cheddar Facebook competition

WIN! There are ten Lake District hampers to be won, each packed with delicious Lake District goodies along with some award winning Lake District Cheese Company Mature and Extra Mature Cheese. Visit the Land of Milk and Bunny on Facebook to enter.

 

Mumsnetter-inspired easy recipe videos 

Mumsnetters asked a number of questions about cooking with cheese including what cheese will hold its flavour best when cooked, and whether it's OK to freeze cheese and how long it will last. 

Lake District chef Lucy Nicholson, from LucyCooks cookery school then used some of those questions and suggestions as the basis for a series of short films. So for everyone who wanted to know how to make a prep-ahead cheese soufflé or the perfect cheese scone (and many more recipes besides) just click on the clips below!

Macaroni Cheese Soufflé

 Lake District Cheese Scones

 

Back in January, Mumsnetters were asked to come up with some easy cheesy recipes, tips, tricks or questions about cooking with cheese. Chef Lucy Nicholson,answers these questions and offers some additional recipes showing how to create great dishes with little effort using Lake District Cheddar. 

 

Check them out on our the Facebook page or click on the images below.

Lasagne

Pitta bread pizza

Three Cs lasagna

   
Tartlets Lasagne

Quick quiche tartlets

Lake District Cumbrian rosti 

 

 

About Lake District Cheese Co. Cheddar

Extra matureGreat quality food doesn't start in the supermarket, it starts at the point of origin. That's why The Lake District Cheese Co. believes everyone should know where their food comes from and how it is made. Quite simply, the better quality the milk, the better the cheese. Everything plays its part - the weather, the time of year, the condition of the cows, even the geography. That's why the Lake District scores so highly, with the right combination of lush grass and the perfect natural environment.

The Lake District Cheese Co. is part of First Milk, the largest dairy farmer co-operative in the UK. As a co-operative, they believe in never cutting corners when it comes to quality. Sourcing the finest milk from local and surrounding farms they produce a deliciously moreish cheese that embodies all the values and traditions of the Lake District.

 

Your choice of quality Cheddars

 

Winners of more than 100 national and international Taste Awards, you can buy both Lake District Mature Cheddar and Lake District Extra Mature Cheddar in 200g and 400g packs from all major supermarkets.

Winner

Matured for up to 14 months, Lake District Extra Mature Cheddar has a deeply satisfying, rugged and rich flavour that lingers on the palate. Lake District Mature Cheddar is really rewarding, with a delicious sweet and savoury flavour.

 

Mumsnetter's cheese recipes

This wouldn't be a proper food page without some Mumsnetter recipes and loads of you responded to our call for cheesy inspiration with some of your favourite family recipes. 

  • I personally think the best recipe is a straight mature cheddar quiche - beat 1/4pt milk, 3 eggs, 1/2tsp English mustard, dash Worcestershire sauce. Line a quiche dish with pastry and blind bake for 10-15 mins. Then cover with grated cheese, add a layer of finely diced onion, cover with more cheese (we tend to get through quite a lot!) and then pour the egg mix evenly over it. Bake at gas mark 6 200C for 35-40 mins or until set and golden on top. Serve with new potatoes. You can garnish with tomato slices if you like. Moonbells
  • DS1's favourite meal of all time is one that my mum heard on the radio in the 1970s in a feature about thrift. In an oven-proof dish: 
    1. Add a layer of baked beans (DH likes leftover cooked bacon/sausage/cabanos mixed in with his).
    2. Then a layer of mashed potato (fresh or leftover).
    3. Lastly, a good thick layer of grated cheese (a single variety or mixed, doesn't matter) with a dash of Worcester sauce if you're that way inclined.
    4. Bung in the oven until golden and bubbling.
    My mum called it 'cheese and potato pie' but we now know it as the less classy 'cheesy beany mash'. It also goes brilliantly with a certain brand of brown sauce. funtimewincies
  • If you are on a low-GI diet, cheese crisps are the business. Put grated cheese in little piles on a microwaveable plate (or just on the turntable) and then zap for 30 seconds or so (you can increase by 10 second increments). Yum. LadyBiscuit
  • Cheese pudding is good for using stuff up. Take old bread and cut it up into cubes - not too small. Beat together any eggs you have lurking around that need using up. Add milk, salt and pepper. Pour over the bread. (If not enough to cover the bread, add more milk.) Grate cheese (lots). Mix it in. Leave the mixture to stand until the bread has absorbed all the egg goo. (I do this overnight, but it only really needs a couple of hours.) Pour into a buttered dish and bung in the oven until it is golden and risen. AvengingGerbil
  • My English suppli - rice balls with cheese - are a made-up recipe as a variation on Italian suppli. To make them, cook pan of white rice in (pureed) tin of tomatoes, crushed garlic, herbs of your choice and seasoning. When rice is cooked, consistency should be sticky, then spread rice out on cold plate to cool.
    Meanwhile, cut cheese (cheddar, Boursin or indeed any cheese) into 1cm-ish cubes. Make balls with rice, putting cheese in centre (ensure cheese is fully covered). Shallow fry until golden. Serve. Eat. LoopyLoopsOfSparklyFairyLights
  • This is a good way of using up leftover cooked chicken or turkey. Make a sauce, which is half chicken stock, half milk, and thickened with flour. Add lemon juice, grated mature cheese and rosemary to taste. Place chopped up cooked chicken/turkey in an ovenproof dish and pour over the sauce. Bake in a medium oven for 20 minutes and serve with pasta. MyrrhyBS 

 

Last updated: 30-May-2013 at 1:24 PM