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L'Affinage Du Fromage
Mother's Day Gift Box

Sesame dusted ‘Blauer Shnee’ – Blue Snow Savoury Biscuits

Ingredients 150g plain flour ½ tsp fine sea salt 80g Blauer Shnee – Blue Snow – or sub for Colston Bassett or Perl Las 100g unsalted butter 1 medium free-range egg yolk 4 tbsp black sesame, poppy, nigella seeds or chilli flakes Method Pulse the flour, salt, blue cheese and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg yolk and continue to whizz until a ball of dough forms. Alternatively, rub the flour, salt, stilton and butter between your fingertips until the mixture resembles breadcrumbs, then add the egg yolk and

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Parmesan, cardamom & spicy smoked Lincolnshire poacher crisps

Serves 2 as nibbles 200g Parmesan, finely grated Pinch of ground cardamom Freshly milled black pepper 200g Smoked Lincolnshire Poacher finely grated – (Also try with Keens Cheddar too if you’d like them to bite back!) 2 pinches of cayenne pepper These are super easy to make crisps which will go down a storm with all those who are lucky enough to be served them! A perfect nibble with a good wine or beer. Put a non stick pan over a high heat and when it’s hot sprinkle over the Parmesan in a thin layer to make a rough circle. 

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Beans with leeks and Caerphilly (or posh beans on toast)

Ingredients – Serves two 500g Leeks Knob of butter 6 pieces of thick bread 1 teaspoon plain flour 250ml double cream 2 tablespoons mild grain mustard 150g Duckett’s Caerphilly Salt and pepper to taste Fresh chopped parsley 400g can butter beans (or cannellini) Method Trim the leeks discarding the root and tips of the leaves then slive each leek into thick coins. Wash them thoroughly in a colander with cold running water. Melt the butter in a deep sided pan and add the leeks. Cover with a piece of greaseproof paper and a lid and let them steam for about

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Roast Asparagus with Durrus cheese

Ingredients (Serves 4) 12 Asparagus spears or tender stem broccoli 3 tablespoons of olive oil Sea salt and pepper Slices of Durrus Method Pre heat the oven to 180 degrees Line a baking sheet with foil and lay the asparagus out – drizzle with olive oil Roast for 15/20 minutes until the asparagus tips start to crisp and the thicker parts of the stem are tender. Remove from the oven and lay the sliced Durrus over the asparagus.and roast for a further 5 minutes or so until the cheese is bubbling and starting to brown. Take the baking sheet out

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Early Spring Wild Ramson & Nettle Pesto

A simple recipe using these fragrant fresh leaves. Ingredients: 150g wild ramson leaves and young nettle leaves 100g of finely grated Parmesan or Rachel Reserva 1 garlic clove, finely chopped The zest and juice of half a un-waxed lemon. 50g pine nuts , toasted. You can also use walnuts or cashews. 150ml light olive oil and season with sea salt to taste. Method: Rinse and roughly chop the garlic leaves. If adding nettles these will need to be blanched to soften and denature the sting! Add leaves, parmesan (or Rachel), garlic, lemon and nuts to a blender and blitz to a rough paste. Then season and add

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Highmoor by Nettlebed Creamery

Haddock & Highmoor fishcakes with brown shrimp sauce

Serve as a starter or as a main with steamed vegetables Serves 4 (starter) or 2 (main) Ingredients 200g Desieree potatoes 300g haddock 200ml full fat milk 400ml water 1 small onion 1 bay leaf 4-5 peppercorns 1 tbsp chopped dill 1 tbsp chopped parsley 50g Highmoor cheese grated 30g spring onion 1 egg ¼ tbsp Dijon mustard 5 tbsp vegetable oil 100ml double cream Juice of 1 lemon ½ tbsp capers 60g brown shrimp or small prawns 1 tbsp chopped parsley Salt and pepper to taste 3 small handfuls of watercress to garnish Method Preheat the oven to 190

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‘Lyburn Gold’ & pale ale rarebit with cauliflower

This will be the BEST Welsh rarebit you’ll ever eat – honestly! The cauliflower and pale ale make it extra creamy thick and velvety. Serves 6 50g unsalted butter 50g plain flour 165ml pale ale 165g Lyburn Gold cheese 3tsp balsamic vinegar 6tsp Worcestershire sauce 1 heaped tbsp wholegrain mustard 1 egg yolk 150g cauliflower, cut into small florets 600g pain du champagne 3tbsp chopped parsley to garnish Method To make the Welsh rarebit mixture, put the butter in a pan over a medium heat.  When the butter has melted, add the flour.  Stir with a whisk to make a

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Village Maid Cheese – part 2 ‘The Visit’

A while back we did short a blog about Village Maid Cheese to introduce you to one of our producers, their amazing products and their back story. Featuring one of their cheeses in our monthly sub box we decided it was time to pop down and visit the dairy and meet the maker! We were lucky enough to be invited by Jake Wigmore to visit his family business based in Risely, Berkshire. Jake has always been involved with the family cheese business to some degree, but more so in recent years.  Having met his partner Kayleigh whilst working in London,

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Portobello Mushroom & Grilled Blue Vinny Cheese

Woodbridge Farm, situated in the heart of Dorset, has been the home of the Davies family for over 40 years and is where Michael Davies resurrected the 300 year old recipe for Dorset Blue Vinny cheese back in 1980.  Blue Vinny was once made in every farmhouse in Dorset until production stopped during the Second World War!! Dorset blue Vinny pairs beautifully with earthy portobello mushrooms for a satisfying treat.  We would crack open a bottle of magenta hued Cerdon Bugey and serve with fresh sourdough bread. This simple recipe serves 4 but can easily be adapted for more or

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Emmentaler & Onion Rostii with Crispy Smoked Bacon and Fried Egg

What better way to start your weekend than a late brunch with friends and family… or just as treat yourself dammit, you deserve it!   This is a no nonsense, quick recipe, that’s packed with flavour making it the perfect way to start a lazy day… nom! Our Emmentaler is around 16 months aged. The recipe for this particular cheese has been perfected for over 5 generations so forget other pale imitations, this is the real deal. Specially selected at 5 months to be aged for a further 11, it is full of crystals, with notes of salty umami and

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