Bushra Griffith
One of the oldest English cheeses, dating back to the 12th century, Cheshire cheese is a versatile ingredient that can be used in a variety of dishes. With its creamy texture and zesty flavour, it is perfect for adding a tangy twist to your meals. A traditional use for Cheshire cheese is in Welsh Rarebit, but it can also be used to make delicious pies, tarts, sandwiches, and bakes. Whether you're looking for a comforting dish like macaroni cheese or something more sophisticated like grapefruit and cheese canapes, Cheshire cheese is a great option.
| Characteristics | Values |
|---|---|
| Traditional use | Ingredient in Welsh Rarebit |
| Type of recipes | Pies, tarts, toasts, sandwiches, melts, salads, pasta |
| Accompaniments | Ham, mustard, apple, onion, potato, herbs, bread, butter |
| Preparation | Grate, crumble, melt, toast, bake, grill |
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What You'll Learn
How to make Cheshire cheese and onion pie
A classic savoury dish, the English cheese and onion pie is made with a flaky pastry crust filled with a mixture of cheese, onions, and seasonings. Here is a recipe for a delicious Cheshire cheese and onion pie.
Ingredients
- 500g of ready-made and rolled shortcrust pastry
- 1 tablespoon of flour (any type) for dusting the work surface when rolling out pastry
- 250g of Cheshire cheese
- 250g of onions
- Unsalted butter
- Kosher salt
- Freshly ground black pepper
- Milk
- 1 or 2 eggs
Method
Start by taking the frozen shortcrust pastry out of the freezer and letting it defrost. This will take around one and a half hours. Peel and slice the onions. Grate or crumble the cheese.
Heat a large frying pan on medium-low heat, add butter, and then the chopped onions. Fry the onions for about 10 minutes, stirring occasionally, until they are soft and translucent. You want to draw out the natural sweetness of the onions, so be patient and avoid browning them.
Roll out half of the pastry on a lightly floured surface until it is about 0.5cm thick. Use it to line a greased 20-25cm pie dish, leaving an overhang of excess pastry. Roll out the other half of the pastry for a lid to the pie. Cover the base of the pie with half of the cooked onions, followed by half the cheese, and repeat, finishing with a layer of cheese. Season with salt and pepper between the layers.
Brush the edges of the overhanging pastry with milk or egg wash and lay the lid on top. Seal the pie by crimping the edges with your fingertips or a fork. Brush the pie with egg wash, cut a couple of slits in the top for the steam to escape, and decorate using the pastry off-cuts.
Place the pie onto a heated baking sheet and bake for 40-50 minutes in an oven preheated to 200°C/390°F until the crust is golden brown. Leave the pie to cool for about 30 minutes before serving at room temperature.
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How to make Cheshire cheese toasts
Cheshire cheese toasts are an easy and tasty treat. They can be served as an appetizer, side dish, or snack. Here is a detailed, direct, and instructive guide on how to make them.
Ingredients
- Butter
- Minced garlic
- Chilli flakes (optional)
- Baguette slices
- Sweet pointed or Romano peppers
- Grated Cheshire cheese
- Dried parsley
Method
Firstly, melt the butter and add the minced garlic and chilli flakes (if you want an extra kick). Then, top the baguette slices with the butter mixture, followed by the sweet pointed or Romano peppers, grated Cheshire cheese, and dried parsley. Finally, bake in the oven until the cheese is melted and the toasts are golden brown.
Variations
You can also try a Cheshire cheese and ham on toast. For this variation, you will need:
- White or wholemeal bread
- Butter
- English mustard
- Thick slices of ham
- Snipped chives
- Cheshire cheese
Toast the bread on one side only. Butter lightly on the untoasted side and spread with a little mustard. Top with a slice of ham, then half the chives. Crumble the cheese on top. Grill until bubbling, scatter over the remaining chives and cut into fingers.
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How to make Cheshire cheese and ham toasts
Ingredients
- 4 slices of white or wholemeal bread
- Butter
- English mustard
- 4 thick slices of ham
- 1 tablespoon of snipped chives
- 200g of Cheshire cheese
Method
- Toast the bread on one side only.
- Butter lightly on the untoasted side and spread a little mustard.
- Top with a slice of ham and then half the chives.
- Crumble the cheese on top.
- Grill until bubbling, then scatter over the remaining chives.
- Cut into fingers and serve.
Variations
For a more indulgent version, you could try buttering both sides of the bread and adding extra cheese. You could also experiment with different types of bread, such as baguette slices, or farmhouse loaf or ciabatta. For an extra kick, add chilli flakes to the butter mixture.
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How to make Cheshire cheese and potato tarts
This recipe is a delicious vegetarian option and is super easy to make, with minimal preparation and cooking time.
Ingredients:
- 3 large (about 700g) white potatoes
- 500g block frozen puff pastry, thawed
- Flour, for dusting
- 6 tbsp extra-thick double cream
- 100g-150g Cheshire cheese, crumbled
- Bunch of spring onions, finely sliced
Method:
First, peel the potatoes and cut them into 3mm-thick slices. Boil these in a pan of water for about 4 minutes, or until they are tender but still holding their shape. Drain carefully, then set them aside to cool and dry on a clean tea towel.
Preheat your oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a lightly floured surface to a thickness of about 36cm square. Using a 16cm plate or bowl as a guide, cut out 4 pastry circles and place them on 2 large, non-stick baking sheets.
Now, arrange half the potatoes on the pastry circles, leaving a small border. Spread the potatoes with half the cream, season with salt and pepper, and crumble over half the cheese. Top with most of the onions (save some for garnish) and add the remaining potatoes. Sprinkle over the remaining cheese, then place a small dollop of cream in the centre of each tart.
Bake the tarts for 25-30 minutes, swapping the trays over in the oven halfway, until the pastry is golden and the topping is melting. Cool on the trays for 5 minutes, then transfer to serving plates. Top with the reserved spring onions and serve with a mixed green salad.
For an extra kick of flavour, you could add some fresh herbs to the cheese and onion mixture, such as chives or parsley, or even some chilli flakes.
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How to make Cheshire cheese melts
To make a delicious Cheshire cheese melt, you'll need a few simple ingredients and a bit of patience. Here's a step-by-step guide on how to make mouthwatering Cheshire cheese melts:
Ingredients:
- Cheshire cheese (grated or shredded)
- Bread (such as farmhouse loaf, ciabatta, or sourdough)
- Butter
- Olive oil
- Onion (red or banana shallot)
- Apple
- Sugar
- Balsamic vinegar
- Herbs (such as rosemary or thyme)
Optional Ingredients:
- Chilli flakes
- Garlic
- Fresh peppers (pointed or Romano)
- Mustard
- Ham
Instructions:
- Start by preparing your Cheshire cheese. Grate or shred the cheese; shredding will result in a quicker and more even melt.
- Heat a heavy, non-stick pan over medium heat. Add butter and/or olive oil to the pan.
- For a simple cheese melt, add your shredded Cheshire cheese to the pan and let it melt slowly over low heat. Stir gently to avoid the cheese from sticking to the pan.
- If you're feeling adventurous, try adding some extra ingredients to your melt. Sauté onions and apples in the butter and olive oil until softened. Add a splash of balsamic vinegar and a pinch of sugar to create a sweet and tangy mix.
- Toss in some fresh herbs, such as rosemary or thyme, for an aromatic touch. You can also add chilli flakes and garlic to the butter for an extra kick.
- Now, it's time to assemble your melt. Layer your bread of choice with the delicious Cheshire cheese and the onion-apple mixture.
- Place your assembled melt in the pan or oven and cook until the cheese is melted to your desired consistency. If using an oven, bake until the bread is golden brown and crispy.
- For an open-faced melt, serve it warm with a side of fresh greens or a cup of soup. If you've created a grilled cheese sandwich, cut it into halves and enjoy the gooey goodness!
Feel free to experiment with additional ingredients, such as sliced fresh peppers, mustard, or ham, to create your own unique Cheshire cheese melt. Enjoy the cheesy delight!
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Frequently asked questions
Cheshire cheese is often used in Welsh Rarebit, a traditional dish. It is also used in other recipes such as cheese and ham toasts, macaroni with Cheshire cheese, and potato, Cheshire cheese, and spring onion tarts.
First, roll out half of the pastry on a lightly floured surface to about 0.5cm thick and use it to line a 25cm pie dish. Then, cover the base of the pie with half of the cooked onions followed by half of the cheese, and repeat to finish with a layer of cheese. Brush the edge with egg wash and cover with the other half of the pastry, sealing it by crimping with your fingertips or a fork. Cut a couple of slits in the top for the steam to escape and decorate if desired. Bake for 40-45 minutes until golden brown.
Use a mandoline slicer to get perfect potato slices. Make sure to season the potatoes with salt and pepper before baking. Add some fresh herbs to the cheese and spring onion mixture, such as chives or parsley. Bake until the potatoes are golden and the pastry is crispy.
