We’re cheese lovers here. In all its forms, it has a place in our fridge, and there’s no better time to enjoy it than at Christmas. There’s a time for good old cream cheese, mixed with a chilli sauce (Luchito is our favourite) it makes a cracking dip. At the other end of the spectrum, we love a nutty Gruyere or punchy Stilton. The problem with cheese (dare we say it) is that all too often the last pieces are neglected and forgotten, left in the door of the fridge, abandoned in favour of new flavours and destined only for the mousetraps.
Save your rinds! Parmesan, or any rind of a hard cheese, gives depth and balance to soups and stews. Add to anything whilst it simmers, it will slowly melt and give everything a divine, deeply savoury flavour. Simply remove before serving.
Cheese twists make perfect canapés. Spread a dollop of Dijon mustard onto a sheet of ready rolled puff pastry. Grate over any leftover cheese, even the gnarly, ignored pieces, leaving a 1 inch gap around the edges. Sprinkle with some toasted caraway seeds or cayenne pepper for extra bite. Roll it up and refrigerate. After an hour, slice thinly and cook for 10 minutes in a moderate oven, until cheese is melting and pastry crisp. You could try using some G’NOSH Muhummura in place of the mustard, but omit the spices – unless you have some real chilli lovers coming for supper!
Cheese scones are a delicious way to use up some of those festive leftovers. Follow a basic savoury scone recipe, omitting any sugar and add all your excess cheesy bits. You can throw in herbs too; chives, parsley and tarragon are all delicious. We make mini ones, skewer them onto kebab sticks and serve with soup.