Cheese Recipes and Fondue | British Cheese Weekender 2020

The British Cheese Weekender has provided all the inspiration you could need to buy more specialist British cheese, with tips on how to enjoy it, serve and pair it with drinks. Now its time to take your enjoyment even further with a series of delicious recipes from great chefs who love to cook with cheese! From indulgent fondues to light summer salads, there are recipes for your favourite cheddars, washed rind and halloumi cheeses.

For the full interactive experience follow the recipes and cook along at home!

The Cheese Bar: Friday Night Fondue Night

Matthew Carver founder of the iconic Cheese Trucks, Cheese Bar and Pick & Cheese London restaurants, serves up a best-selling fondue dish straight from their restaurant menu. Using Coolea and Kingham cheeses, chosen for creating the perfect balance of sweet and savoury, this dish is a real crowd pleaser. For those that don’t have their own fondue kit fear not, Matthew offers tips on recreating your own with the humble pan and tealight.

Taste along with: Coolea and Kingham cheese


  • Coolea Cheese
  • Kingham Cheese
  • Dry White Wine (for the fondue and for serving)
  • A Baguette (1 day old if preferable)
  • Cornflour
  • Clove of garlic
  • Nutmeg
  • Accompaniments of your choice but suggested: potatoes, charcuterie, cornichons, asparagus

Harvey & Brockless: Summer Cheese Recipes

Recipe One

Gary Parsons development chef for Harvey and Brockless and former executive chef of the All England Lawn Tennis club, shares two fabulous cheese based recipes. Using the delicious 12 month mature pitchfork cheddar, Gary whips a ‘Posh Cheese Souffle on Toast’ which he describes as the perfect brunch recipe or late night cheesy snack.

Taste along with: 12 month mature Pitchfork Cheddar

Ingredients: (to serve 4)

  • Pitchfork 12 Month Cheddar 50g
  • Parmiggiano Reggiano, grated 50g
  • Croxton Manor Unsalted Butter 20g
  • Strong English Mustard 1/2 tsp
  • Cornish Sea Salt Flakes 2g
  • Burford Brown eggs, poached 4 Burford Brown eggs, separated
  • 2 Sourdough Slices
  • 4 Plain Flour 20g
  • Semi Skimmed Milk 155ml
  • Worcestershire Sauce
  • a dash White Wine Vinegar
  • a dash Cayenne Pepper a pinch

Full recipe details here:

Recipe two centres around British Halloumi made in North London by Kupros Dairy, creating the perfect summer salad so showcase this fantastic cheese.

Taste along with: British Halloumi from Kupros Dairy


  • Britsh Halloumi (Kupros Anglum) 400g
  • Dell’ami Arbequina EVO Oil 15ml
  • Cornish Sea Salt 5g
  • Hot Smoked Paprika 2 pinches
  • Butternut Squash, peeled and deseeded 1/2 a squash (cut into 8 wedges)
  • Sunblushed Cherry Tomatoes (roughly 5 each) 65g
  • Chilli Flakes 2g
  • Black Pepper 1g
  • Flat leaf Parsley 7g
  • Black pepper 1g
  • Tahini Dressing
  • Cornish Sea Salt 1 tsp
  • Fresh Lemon, zest and juice 1/2 lemon
  • Flat leaf Parsley, picked and washed 10g
  • Basil, picked 2g
  • Garlic, peeled 1 clove
  • Water 22ml

Full recipe details here:

No2 Pound Street: British Tartiflette

James Golding, chef director at Pig Hotel and World Cheese Award Judge, hosts a cook-a-long recreating the iconic dish tartiflette with a British cheese alternative, Baronet.

Hear all about the cheese with a guest appearance by its maker Julianna Sedli and understand why it makes a great cheese for use in cooking and tartiflette in particular. James is also joined by Master Sommelier Matt Wilkin for a brief wine masterclass, teaching you some fabulous pairings worthy of your finished dish.

This is a great opportunity to master a classic cheese dish with an expertly guided, intimate cooking class.

Taste along with: Baronet (as featured) or use Rollright or any Reblochen style cheese