Blaenafon Cheddar Company’s cheeses are so flavourful, unique, and imbued with Welsh heritage that they taste amazing eaten alone, with crackers, or as a component of a charcuterie board. However - there are so many creative ways to let their distinctive flavours shine. We’ve listed our favourite recipes using Blaenafon Cheddar Co’s cheese to suit a range of tastes and skill levels. Give them a try!
1. Charcuterie Board Inspired Baguette
Nothing is more indulgent than a carefully curated charcuterie board - that’s why we were inspired to create this tasty light meal option! Blaenafon Cheddar Co’s uniquely flavoured cheddar works great alongside olives, chutney, and cured meat. Just like the real thing, it’s also totally customisable - you can omit, substitute, and include whatever you fancy. Quick and simple, but packs a flavourful punch.
Serves: 1
What you’ll need:
1 Small Baguette
Handful of Rocket Salad Leaves
5 Slices of Capel Newydd (or substitute for your choice)
2-3 Slices of Cured Meat (we used Trealy Farm’s Monmouthshire Air-Dried Ham)
Handful of Marinated Olives, sliced (we used Olives et Al Pistou Basil & Garlic Olives)
1 Dessertspoon of a Chutney of your Choice (we used Patchwork’s Spiked Red Onion Chutney with Old Tom Ale)
Method:
Split the baguette down the centre, and spread the chutney on each half. Layer the salad leaves, cheese, cured meat, and sliced olives on the bottom half. Place the top half of the baguette. Serve immediately.
2. “Twice-Baked” Cheese Stuffed Baked Potato
So good, we baked them twice! These indulgent twice-baked cheesy potatoes make the perfect side to steak or BBQ chicken. An ideal tea-time treat, these can also be made ahead and frozen. Follow the recipe up until you stuff the mixture inside the shells, then allow to cool, wrap in foil, and freeze.
We’ve chosen to use the Lion Hotel and Restaurant 1868 Mature Cheddar, but you can easily substitute this for one of their more uniquely flavoured cheddars. Why not try this recipe with Taffy Apple (flavoured with onion marmalade and Taffy Apple Cider)?
Serves: 4
What you’ll need:
2 Large Baking Potatoes
1 tsp of Olive Oil
1-2 Spring Onion Stalks, Sliced
15g Butter
½ Cup Sour Cream
½ Cup Single Cream
1 Cup of Grated 1868 Mature Cheddar
Salt and Black Pepper, to taste
Method:
Preheat your oven to 200°C. Thoroughly clean the potatoes, then pierce them all over with a fork. Place potatoes on a baking sheet and coat with Olive Oil. Bake until the inside is soft - depending on the size of your potatoes, this will take approx. 1 hr to 1 hr 15 mins.
Reduce your oven to 170°C. When cool enough to handle, half each potato and scoop out the insides - leaving the thin shell. Set the skins aside, then transfer the insides to a mixing bowl along with the single cream, sour cream, and grated 1868 Mature Cheddar . Mix until combined, then stuff into the skins.
Melt the butter in the microwave. Place the potatoes back onto the baking sheet, and drizzle over the butter. Bake until the filling is golden and the skins are crispy - approx. 20-25 mins. Sprinkle over the sliced spring onions, along with salt and plenty of black pepper. Serve while warm.
3. Cheesy Summer Salad
There’s nothing quite like a refreshing summer salad! In this recipe, we’ve paired a french-style dressing with Blaenafon Cheddar Company’s Caerphilly Cheese. We think this creamy, crumbly cheese works perfectly, however, many of their cheddars would also work well. Try Cymru Crunch (with pickled onions, chives, and Welsh Ale), or Bara Brith (with Vine Fruits, Brandy, and Sherry) for a boozy, fruity bite!
Serves: 2
What you’ll need:
For the Dressing:
1 tsp Dijon Mustard
2 tbsp White Wine Vinegar
6 tbsp Olive Oil
1 Clove of Garlic
A pinch of Sugar
Salt
Black Pepper
For the Salad:
150g of Blaenafon Cheddar Co. Caerphilly Cheese
Pack of Rocket Leaves
Large Handful of Cherry Tomatoes, halved
A quarter of a Cucumber, diced
Half a Red Onion, thinly sliced
Method:
Crush and chop the garlic. Whisk together the chopped garlic, dijon, white wine vinegar, olive oil, and sugar until combined. Add salt and black pepper according to your liking. Set aside.
Combine the rocket, cherry tomatoes, cucumber, and red onion. Crumble the Caerphilly Cheese into large chunks and sprinkle over the salad. Pour over the dressing, and toss to coat. Serve immediately.
4. Welsh Rarebit
This traditional Welsh recipe allows the Wales-inspired flavours of Blaenafon Cheddar Company to shine! A perfect brunch option, this Welsh Rarebit is perfect when you’re craving something different. We’ve chosen to use Dragon’s Breath (with chilli wholegrain mustard and Brains Brewery SA Welsh Ale) for a spicy kick, but you could always use a different flavour. For a more traditional approach, why not try Pwll Ddu (with mustard, leeks, and The Reverend James Welsh Ale) and substitute the milk for beer or ale?
Serves: 2
What you'll need:
120g Dragon’s Breath Cheddar, grated
1 Medium Egg, lightly beaten
2 tbsp Milk
1 tsp Worcestershire Sauce
1 tsp English Mustard
4 thick slices of White Bread
Method:
Set aside a large handful of the grated Dragon’s Breath Cheddar. In a bowl, mix the remainder with the egg, milk, Worcestershire sauce, and mustard.
Preheat the grill to high and lightly toast the bread on both sides. Spread the cheese mixture on top, and then sprinkle over the reserved cheese.
Grill until the cheese is melted and golden brown. Serve immediately.
5. Mac and Cheese
This rich and creamy pasta dish makes the most decadent dinner. The Pwll Ddu means the flavour is unlike any Mac and Cheese you’ll have tried before - the hint of mustard, leek, and Welsh Ale adds a Welsh twist to this well-loved classic!
Thankfully, this recipe can also be made ahead and frozen. Just follow the recipe up until baking, let fully cool, and double wrap with cling film and foil before freezing. We recommend letting it defrost thoroughly before cooking.
Serves: 4
What you’ll need:
350g Macaroni Pasta
250ml Whole Milk
250ml Single Cream
200g Pwll Ddu, grated
1 Clove of Garlic, chopped
1 tsp English Mustard Powder
3 tbsp Plain Flour
3 tbsp Butter
Salt and Black Pepper, to taste
Method:
Preheat the oven to 200°C. Boil the pasta until it’s al dente, then drain. In a saucepan on low heat, melt the butter then add the garlic and mustard powder.
Cook for a minute, then add the flour and combine. Whisk in the milk, until there are no lumps. Add the cream, and whilst stirring continuously, bring to a gentle simmer for approx 5 minutes until thickened.
Reserve a handful of the grated Pwll Ddu, and set aside. Add the remainder to the saucepan and stir until melted. Stir in the pasta and add salt and paper according to your liking.
Transfer to an oven-safe dish and sprinkle over the reserved Pwll Ddu. Bake for 10-15 minutes, until golden and bubbling.