Transform our Cheddar and Red Leicester Selection into an edible festive wreath to serve as a Christmas sharing starter or table centrepiece. It’s brimming with deliciously contrasting flavours, textures and colours – creamy cave-aged Cheddar, spi...
Transform ourCheddar and Red Leicester Selectioninto an edible festive wreath to serve as a Christmas sharing starter or table centrepiece. It’s brimming with deliciously contrasting flavours, textures and colours – creamy cave-aged Cheddar, spicy salami, sweet blueberries, aromatic herbs – so it’s a feast for the eyes too.
Method
Select a 30cm serving platter with enough space to arrange all your ingredients in a circular wreath shape.
Decant the Fig & Apple Chutney and Balsamic Caramelised Onion Chutney into small ramekins and place them at opposite points on the platter.
Slice the Rock Star, crumble the Black Bomber and create wedges with the Red Storm for a variety of textures and appearances.
Arrange the cheese in a circular pattern around the platter to begin forming a wreath shape, leaving some space in the centre.
Place the Fig & Cranberry Crackers in one section of the board, fanned out or stacked vertically.
Arrange the salami slices in a neat, overlapping pattern around the platter, filling the gaps between the cheese and crackers, to give the wreath a layered look. For a more textured effect, fold or roll the salami slices.
Cluster the grapes in a few spots around the wreath and scatter fig slices, blackberries and blueberries on the platter for pops of colour and a touch of sweetness.
Place the chicory leaves around the wreath for a crisp and slightly bitter contrast.
Finally, garnish the platter with a selection of aromatic fresh herbs.
Method
Select a 30cm serving platter with enough space to arrange all your ingredients in a circular wreath shape.
Decant the Fig & Apple Chutney and Balsamic Caramelised Onion Chutney into small ramekins and place them at opposite points on the platter.
Slice the Rock Star, crumble the Black Bomber and create wedges with the Red Storm for a variety of textures and appearances.
Arrange the cheese in a circular pattern around the platter to begin forming a wreath shape, leaving some space in the centre.
Place the Fig & Cranberry Crackers in one section of the board, fanned out or stacked vertically.
Arrange the salami slices in a neat, overlapping pattern around the platter, filling the gaps between the cheese and crackers, to give the wreath a layered look. For a more textured effect, fold or roll the salami slices.
Cluster the grapes in a few spots around the wreath and scatter fig slices, blackberries and blueberries on the platter for pops of colour and a touch of sweetness.
Place the chicory leaves around the wreath for a crisp and slightly bitter contrast.
Finally, garnish the platter with a selection of aromatic fresh herbs.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
These adorable treats are a must-make canapé or starter for Valentine’s Day – and they’re so easy to prepare. Ready-rolled puff pastry shapes are topped with three award-winning Cheddars and their perfect flavour matches, from tangy chutneys and fiery Hot Honey to fresh fig quarters, cherry tomatoes, piquanté peppers and vibrant herbs. Baked until golden brown and served warm from the oven, they’re sure to win their heart.
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s baked until crispy. Serve with a bowl of Hot Honey as a sweet and spicy dip.
