Cheddar originated in the Somerset village of the same name and originally had to be made within 30 miles of Wells Cathedral; the most popular cheese in the United Kingdom, it accounts for 51% of the annual cheese market; to enjoy protected status, Cheddar can only be made in four counties: Somerset, Dorset, Devon or Cornwall.
One of the most imitated of cheeses, and understandably so: we import Cheddars from all kinds of places like New Zealand and Ireland, but the original English Cheddar is still the best – and in particular Farmhouse Cheddar, which is well matured (anything up to nine months) and stronger than the mild, younger Cheddars that are widely available. A good Cheddar cheese should look amber yellow and fresh, without a greasy shine and it should feel firm but not hard. Its clean and mellow flavour makes it very suitable for cooking, toasting, topping, for cheese sauces or simply for serving with pickled onions and beer for a ploughman’s lunch.
Jacket potatoes are cheap and filling but sometimes you want a change from grated cheese and baked beans! This recipe is packed with flavour for a very satisfying supper dish.
A treat for vegetarians, you can use whatever cheese you like for this - and you must try the Sweet Pepper Marmalade which is a revelation with cheese or even cold meats.
Serves 4 for lunch or as a starter or 2 as a main course
Cheese on toast with a difference, this easy classic snack is ideal when you are in need of speedy sustenance.
Serves 4 (makes 8 rösti)
Bubble and squeak is a classic leftover recipe for greens, but making it rösti-style and adding some mature Cheddar adds a new dimension. These little individual rösti are brilliant served with sausages or leftover cold turkey and ham and a selection
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.