Hot melty cheese from the Cotswolds. Evenlode can be described as funky (in the very best way!) and somewhere between Munster and Reblochon, whichever, what it does excel at is Tartiflette.

Ingredients

x1 Evelode

400g New Potatoes

x1 Finely sliced onion

x 1 Decent splosh of white wine or white Vermouth

100g Chopped smokey bacon or lardons

A handful of chopped cornichons

Method

Boil the new potatoes.

Gently fry the onion in some olive oil. When it is nearly ready add the bacon/lardons and fry until cooked. Add the wine and reduce for a couple of minutes

Drain the cooked potatoes and slice, add to a medium sized roasting dish and cover with the onion mix.

Slice the Evenlode and place over the surface of the potatoes.

Put in the oven at 200 degrees for 20 minutes.