Windyridge Cheese Vintage Cheddar Waxed Truckle - crunchy vintage cheddar encased in black wax

Windyridge Vintage Cheddar waxed truckle, vintage cheddar encased in black wax

Presenting our very popular 900gm (nominal size) black wax coated truckle of Vintage Cheddar. This crunchy vintage cheddar truckle is an ideal addition to any cheese board and is highly recommended to serve with a glass of port to bring out its flavour.

This delicious waxed truckle comes in its own presentation box and is a perfect gift to give for birthdays, anniversaries, christmas and for any other special occassion.

Windyridge Cheese Ltd, High Winds Farm, Higher Holton, Wincanton, Somerset BA9 8AU t 01963 33373 click here to email
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Windyridge Cheese Flavoured Cheesy Pasta

Cook pasta according to packet instructions and whilst still hot stir in 200/300g grated flavoured cheese and ½ pint double cream. Serve with a sprinkle of extra grated flavoured cheese on top.

Bull At A Gate Afterburn Cheddar Cheese Quiche

ingredients

375g ready-rolled shortcrust pastry
100g lean ham, sliced medium-thick and cut into small pieces
2 eggs
150ml semi-skimmed milk
4 tbsp single or whipping cream (or use extra milk)
150g Afterburn cheese, grated

method

Preheat oven to 200°C (180°C fan oven), gas 6. Roll out pastry and line base and sides of flan tin. Line the pastry base with baking parchment and cover with baking beans. Put flan tin on baking sheet and bake for 10minutes, remove the paper and beans and bake for a further 5 minutes.
Sprinkle half the cheese into cooled pastry case and top with chopped ham Add beaten eggs to the milk and cream and add seasoning and mix well and gently pour into pastry case top with remaining cheese and bake for 30 minutes or until golden and just firm to the touch.

Substitute the Afterburn Cheddar with any other flavoured cheese to create exciting quiches!

Gnocchi with "JALAPENO JACK" Cheddar & Bacon
by chef Phil Vickery on the BBC's Ready, Steady, Cook

ingredients

25g / 1oz butter
150ml / ¼ pt milk
50g / 2oz plain flour
30ml / 2tbsp cream
50g / 2oz Jalapeno Jack- grated
2 slices of bacon – grilled
250g gnocchi
Salt & freshly ground black pepper

method

In a large saucepan place the butter, milk and flour. Whisk continuously until a thick, smooth sauce forms.
Add the grated cheese, cream and seasoning and stir through.
In another large saucepan full of boiling water, cook the gnocchi for 3 – 5 minutes.
Drain the gnocchi when soft and mix into the creamy cheese sauce. Serve with grilled bacon and a drizzle of pesto on top

Substitute the Afterburn Cheddar with any other flavoured cheese to create exciting quiches!