Cheese Fondue Recipe

Cheese Fondue Recipe

Witch cheeses go in a fondue? Following the success of our Tartiflette recipe and Baked Camembert series, here’s another delicious very cheesy recipe for y-ooooh! SERVES 4                                  COOKING TIME 30 minutes                              DIFFICULTY tricky*                                                                  …

Summer Cheeseboard

Summer Cheeseboard

Which cheese should you put on your cheese board? It’s almost the end of August, the height of British Summer Time, the sun is very occasionally popping its head out from the clouds and the odd wild blackberry is beginning to appear. Temperatures are really trying to rise but still only stretching to about 25 degrees on a good day. Yet English enthusiasm never wains, and with the same stoicism we supported Eddie the Eagle with in 1998, we flock to the beaches to lessen the pale glow and invite…

Homemade Burrata

Homemade Burrata

Success consists of going from failure to failure without loss of enthusiasm  Winston Churchill Turns out, cows don’t just poop out cheese. We recently acquired a rather fantasmical piece of equipment which seemed like it would open up a world of possibilities and launch Incredibrie Cheesy in a thrilling new direction. Hopefully not the same direction as One Direction (RIP). We’ll give you a clue, it’s more exciting than a cheese grater, even more exciting than a cheese slice, EVEN more exciting than a personalised cheese knife… Yes, you guessed it,…

Mont D’Or

Mont D’Or

Origin: Franche-Comte region of la gaie France We Paid: Rien, but it cost out lovely friend Livi £10 (per rond) Quick Description: A stinky, smelly stunner, great for dipping bread in General Info: This one came from Borough Market in London. A lovely fromagier there once told us that the Mont d’Or season is fleeting. Production begins in August and runs through to April, but the majority are made mid-winter with raw milk (unpasteurised) when the cow’s milk is ideal for soft and squishy cheeses. We got ours on April 1st…

Baked Camembert (Redcurrants, Rosemary & Garlic) with Focaccia

Baked Camembert (Redcurrants, Rosemary & Garlic) with Focaccia

SERVES 4 people                 COOKING TIME  35mins/1h40 mins           DIFFICULTY easy/medium ‘This is so gooey and delicious, I cam-em-bear it!’ –cheese fanatic, Elle Spittlehouse, 2016. If you give this recipe a go be sure to tweet us a photo to @incredibrie using the hashtag #brielliantrecipes

Baked Camembert (Chilli Apple & Prosciutto)

Baked Camembert (Chilli Apple & Prosciutto)

SERVES 4 people                             COOKING TIME  40 mins                             DIFFICULTY easy If you give this recipe a go, tweet a photo to @incredibrie using the hashtag #brielliantrecipes

Baked Camembert (Fig, Walnut & Honey)

Baked Camembert (Fig, Walnut & Honey)

SERVES 1 cheese lover (or 4 normal people)  COOKING TIME  40 mins                  DIFFICULTY easy  recipe If you give this recipe a go, tweet a photo to @incredibrie using the hashtag #brielliantrecipes

Tartiflette

Tartiflette

SERVES 4                                  COOKING TIME 1h20                              DIFFICULTY easy If you give this recipe a go, tweet a photo to @incredibrie using the hashtag #brielliantrecipes

Wensleydale

Wensleydale

We’ve gathered our favourite Wensleydales from the factory. They all come from North Yorkshire! Hawes to be precise, down some rainy country lanes, which is the only place allowed to call their cheese Wensleydale.  Special Reserve Yorkshire Wensleydale We paid: £1.14 per 100g Brief description: A mature Wensleydale Smell: ‘It smells like a milky baby’ – Isobel Watson, 2016. I don’t know what babies she’s been smelling, but it doesn’t smell very mature (it’s been ageing for just over a month –  Elle suggested ‘month-old milk’ for the brief description…). It’s not…

Red Leicester

Red Leicester

Origin: Leicestershire, England. We Paid: £1.99 per 100g, 2.62e per 100g Brief description: A very underrated, crumbly and rich cheese that Nigel Farage would be proud of. Never, never and never again shall it be that this beautiful cheese experience the oppression of the everyday Tesco value branding. We are here to liberate its reputation with a passion that could rival even the spirit of Donald Trump’s freedom cheerleaders. RED LEICE-STER, RED LEICE-STER, RED LEICE-STER Smell: Ellen: It smells like a farm. It has a complex smell that is earthy…