Tuck into an indulgent bowl of cheesy gnocchi or posh up your next toastie with Orkney Cheese's lavish recipes
Written by Lidia Molina-Whyte
Whether it’s grated into creamy sauces, melted in humble toasties or sprinkled over hearty bakes, nothing quite says comfort food like cheese – and if that cheese is a well-rounded, perfectly sharp cheddar, then you have yourself a winner.
Orkney Cheese’s cheddar is made in the beautiful Orkney Islands. Its distinct flavour comes from using Orkney-reared cows from Berriedale Farm, a family-owned dairy farm that has a rich island history. Each batch is also traditionally hand-salted, ensuring the end flavour is just right.
Orkney White Mature Cheddar is a mellow cheese with a subtle tangy kick. Grate it into this silky cauliflower cheese soup for the perfect winter warmer.
Orkney Coloured Mature Cheddar is a darker shade, with layers of rich flavour. It will add an extra kick to anything you add it to, but tastes especially moreish in this tear and share bread.
Want an even softer finish? Orkney Medium Coloured cheddar will give you just that. The creamy cheese has a malleable texture, and the way its produced means it releases less oil when melted.
So, make Orkney Cheddar a staple in your fridge to satisfy all your comfort food cravings this winter.
Tear & share bread
Serves 8 | Prep 35 mins | Cook 45 mins, plus rising and proving | More effort
Ingredients
- 1 tbsp sunflower or vegetable oil
- 7g dried fast-action yeast
- 450g strong white bread flour, plus extra for dusting
- 1 tsp salt
- 1 medium free-range egg, lightly beaten
- 290ml lukewarm milk
- 80g good quality pesto
- 125g Orkney Mature Coloured Cheddar
- 2 tbsp polenta, optional
Method
1. Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with greaseproof paper and a drizzle of the oil.
2. In a large mixing bowl, combine the yeast, flour and salt. Whisk the egg into the milk and pour into the mixing bowl. Using a wooden spoon, combine into a sticky dough. Tip the dough onto a lightly floured surface and knead for 10-15 mins, until smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film and leave to rise for 1 hr, until it’s doubled in size.
3. Once risen, knead the dough lightly for a few seconds to distribute the air. Tear off walnut-sized pieces and roll into balls. Brush each ball with a little pesto before coating in the Orkney cheddar. Put the balls into the loaf tin – don’t pack them too tightly as they need room to expand. Sprinkle over any remaining cheddar and cover loosely with cling film. Set aside to prove for 30 mins.
4. When the dough is puffed, sprinkle over the polenta if using and bake for 45 mins. After 25 mins, cover the tin with foil to stop the bread from burning. Once baked, leave the bread in the tin for 5 mins, then remove and cool on a wire rack for another 5 mins before serving.
Ingredients
- 1 tbsp sunflower or vegetable oil
- 7g dried fast-action yeast
- 450g strong white bread flour, plus extra for dusting
- 1 tsp salt
- 1 medium free-range egg, lightly beaten
- 290ml lukewarm milk
- 80g good quality pesto
- 125g Orkney Mature Coloured Cheddar
- 2 tbsp polenta, optional
Method
1. Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with greaseproof paper and a drizzle of the oil.
2. In a large mixing bowl, combine the yeast, flour and salt. Whisk the egg into the milk and pour into the mixing bowl. Using a wooden spoon, combine into a sticky dough. Tip the dough onto a lightly floured surface and knead for 10-15 mins, until smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film and leave to rise for 1 hr, until it’s doubled in size.
3. Once risen, knead the dough lightly for a few seconds to distribute the air. Tear off walnut-sized pieces and roll into balls. Brush each ball with a little pesto before coating in the Orkney cheddar. Put the balls into the loaf tin – don’t pack them too tightly as they need room to expand. Sprinkle over any remaining cheddar and cover loosely with cling film. Set aside to prove for 30 mins.
4. When the dough is puffed, sprinkle over the polenta if using and bake for 45 mins. After 25 mins, cover the tin with foil to stop the bread from burning. Once baked, leave the bread in the tin for 5 mins, then remove and cool on a wire rack for another 5 mins before serving.
Cauliflower cheese soup
Serves 4 | Prep 10 mins | Cook 45 mins | Easy
Ingredients
- 2 tbsp olive oil
- 1 large cauliflower, outer leaves removed, broken into florets
- 1 large onion, roughly chopped
- ¼ loaf seeded bread, torn into 2cm chunks
- 2 sprigs thyme, leaves picked
- 900ml vegetable or chicken stock, hot
- 150g Orkney White Mature Cheddar
- 2 tbsp crème fraîche
- small bunch fresh parsley, roughly chopped
- 1 tsp grated nutmeg
- croutons, to serve
Method
1. Heat oven to 180C/160C fan/gas 4. Drizzle 1 tbsp of the olive oil over a roasting tin. Add the cauliflower and onion, then roast for 20 mins, until tender.
2. In a separate tray, toss the bread with the remaining olive oil and thyme. Bake for the last 10 mins of the cauliflower’s roasting time. Set aside.
3. Transfer the roasted cauliflower and onion to a pan, cover with stock and simmer for 15 mins. Take off the heat and add 100g of the Orkney cheddar, crème fraîche and parsley. Using a stick blender, blend until smooth. Season to taste add the nutmeg.
4. Ladle into bowls, top with a handful of croutons and sprinkle over the remaining cheese.
Ingredients
- 2 tbsp olive oil
- 1 large cauliflower, outer leaves removed, broken into florets
- 1 large onion, roughly chopped
- ¼ loaf seeded bread, torn into 2cm chunks
- 2 sprigs thyme, leaves picked
- 900ml vegetable or chicken stock, hot
- 150g Orkney White Mature Cheddar
- 2 tbsp crème fraîche
- small bunch fresh parsley, roughly chopped
- 1 tsp grated nutmeg
- croutons, to serve
Method
1. Heat oven to 180C/160C fan/gas 4. Drizzle 1 tbsp of the olive oil over a roasting tin. Add the cauliflower and onion, then roast for 20 mins, until tender.
2. In a separate tray, toss the bread with the remaining olive oil and thyme. Bake for the last 10 mins of the cauliflower’s roasting time. Set aside.
3. Transfer the roasted cauliflower and onion to a pan, cover with stock and simmer for 15 mins. Take off the heat and add 100g of the Orkney cheddar, crème fraîche and parsley. Using a stick blender, blend until smooth. Season to taste add the nutmeg.
4. Ladle into bowls, top with a handful of croutons and sprinkle over the remaining cheese.
Cheese & ham toastie with chilli jam
Makes 1 toastie | Prep 5 mins | Cook 10 mins | Easy
Ingredients
- 2 thick slices sourdough bread
- 1 tbsp chilli jam
- 2 slices red onion
- small bunch rocket
- 2 slices smoked ham
- 60g Orkney Medium Coloured Cheddar
- 1 tbsp butter, melted
Method
1. Spread one slice of bread with the chilli jam. Add the sliced onion, a few rocket leaves and the ham slices. Scatter over most of the Orkney cheddar and top with the other slice of bread.
2. Butter the outsides of the sandwich and lightly press the remaining cheese into the surface of the bread.
3. Transfer to a hot pan and cook weighed down by another heavy pan. After 3-4 mins, flip the toastie and cook for a further 3-4 mins on the other side, until the outside is golden and the cheese has melted.
Ingredients
- 2 thick slices sourdough bread
- 1 tbsp chilli jam
- 2 slices red onion
- small bunch rocket
- 2 slices smoked ham
- 60g Orkney Medium Coloured Cheddar
- 1 tbsp butter, melted
Method
1. Spread one slice of bread with the chilli jam. Add the sliced onion, a few rocket leaves and the ham slices. Scatter over most of the Orkney cheddar and top with the other slice of bread.
2. Butter the outsides of the sandwich and lightly press the remaining cheese into the surface of the bread.
3. Transfer to a hot pan and cook weighed down by another heavy pan. After 3-4 mins, flip the toastie and cook for a further 3-4 mins on the other side, until the outside is golden and the cheese has melted.