Cheese Recipes

Wrekin Blue Cheese and Biscuits


300g Goats log

50g Pine nuts or other toasted

5g Tarragon

5g Parsley

10g Basil

1 Clove Garlic

2 tbsp Honey

150ml Double Cream semi whipped

Salt and pepper


Blend the cheese in food processor, add the pine nuts, herbs, garlic and honey. Gently fold in the cream and season put into moulds and refrigerate overnight


200g cheese
200g butter
3 egg yolks
250g plain flour


Blitz the cheese, butter and yolks, pulse in the flour, roll into sausage shapes freeze until required. Cut in to biscuits and cook at160oc until nice and brown



 120g blue cheese

120g plain flour

Pinch cayenne

120g unsalted butter (room temp)

One egg yolk


Crumble cheese with a fork, sift flour and cayenne together make a well in the middle. Add the cheese, butter and yolk and work together with finger tips, do not over work. Cover and refrigerate for 2 hours and heat the oven to 180oc


Roll out dough 3mm thick, place in the oven and cook for about 12 mins until golden



These can be cooked from frozen

100ml milk
50g unsalted butter
100ml water
125g plain flour
3 eggs
85g gruyere finely grated or cheddar
85g parmesan finely grated


Pour the milk, butter and water in a heavy based sauce pan and bring to a rolling boil, pull the pan off the heat beating all the time with a wooden spoon add the flour.

Place back on stove over a medium heat and beat vigorously until mixture is shiny and leaves the sides of the pan, continue to beat for 1 to 2 minutes to dry out the mixture

Transfer to a mixer and beat for two minutes using the paddle.  Beat the eggs and add to mix slowly, the mixture should be smooth shiny and fairly firm you may not need all the egg. Add the cheese and season to taste

Pipe on to a baking sheet, place in an oven pre heated to 180c gas 4 bake for 15 – 20 minutes until well risen and golden



125g Soft Cheese
50g Dry White Bread Crumbs
35g Soft Butter
3 Egg Yolks
25g Chopped Basil
Salt & Pepper

Cream butter and yolks one at a time, add bread crumbs and soft cheese then the basil, then leave to set for four hours. Shape like quenelles with spoons and then poach gently in milk or stock and then use as a garnish for soup




4 black figs

150 g Wrekin blue cheese

4 thin slices Prosciutto

1 tbsp olive oil

1 tbsp balsamic vinegar

2 tbsp chopped thyme

Freshly ground black pepper


Cut the figs almost in half from top to bottom but leaving the halves attached at the base. Open out the 2 halves. Divide the blue cheese into 4 and place each piece between the fig halves. Close up the fig halves.  The amount of cheese you can use depends a bit on the size of the figs

Preheat the oven to 190°C/gas 5. Lay the Parma ham slices flat on a board and sprinkle with the thyme. Place one stuffed fig on each slice and roll up. Place on a baking sheet and brush lightly with the oil.

Drizzle the balsamic vinegar over the figs and bake in the oven for 8-10 minutes until the Parma ham crisps up and before the cheese starts to ooze out of the figs. Serve immediately, with any pan juices spooned over