1. 33
Festive Kitchen
We aim to
CHEESE!
Choose your cheese
Everyone has their favourite cheeses, and three
to five varieties on your Christmas cheeseboard
is about right – any more will overwhelm the pal-
ate. You should offer your guests a hard cheese,
such as Cheddar, Red Leicester, Cheshire, or
Double Gloucester, a soft or creamy cheese such
as Brie, Camembert or Vacherin, a blue cheese
such as Blue Shropshire or Danish Blue, and a
goats’ cheese, such as Chevre or Beacon Blue.
To make your cheeseboard really stand out, you
could also include a continental cheese, such
as Parmesan or Edam, and you’ll need to allow
around 100g of cheese altogether per person.
A crumbly, creamy Stilton is the classic
cheese to enjoy at Christmas, and you don’t
need to spend a fortune, as most supermarkets
do good versions. The best way to store Stilton
if you’re buying a lot is to wrap it loosely in
waxed paper and cover it with cling film, before
refrigerating. You can freeze Stilton – by cutting it
into small pieces and placing it into a freezer bag
– but it may have lost some of its strong flavour
when thawed, so it’s then better used in a sauce.
A delicious festive touch is to include a
cheese with dried fruit, such as a Wensleydale
with cranberries. This tends to dry out quickly
once it’s opened, but leftovers can be crumbled
(and frozen if necessary) to make a tasty stuff-
ing for chicken breasts (read on for more ideas
of how to use up leftover cheese.)
Make your festive
cheeseboard a real
showstopper with
our expert guide
Above: Wensleydale Crimson from Long
Clawson Dairy
Christmas is a time for giving,
for spending time with loved
ones… and for eating lots
and lots of cheese! Whether
it’s the main attraction at a
party or the culmination of
Christmas dinner, here’s how
to produce your cheeseboard
with a festive flourish – and
some mouth-watering ideas
for any leftovers that’ll make
you jingle all the ‘whey’!
3. 35
All above board
Get the cheeses, still in their wrappings, out
of the fridge at least an hour before serving to
bring them to room temperature and allow the
flavours to develop. Just before serving remove
all the wrapping, but keep rinds on, so that the
cheese keeps its shape and looks attractive.
Cheeseboards are most often made of
wood or marble. Wooden boards make the
cheese easier to cut, whereas marble may be a
better choice for a party cheeseboard, as it will
help the cheese to keep cool and not melt in
a hot room. Whichever you choose, make sure
your board is big enough to allow each cheese
room to breathe, and to be cut comfortably,
and that you have a separate knife for each
cheese, so you don’t mix up the flavours.
Again, presentation is a matter of personal
taste. You can either keep things minimal-
ist – even a simple ‘wreath’ of biscuits ringed
around your cheeses looks Christmassy - or
you could go to town by serving with exotic
fruits, like halved pomegranates or persim-
mons, which are in season, and available at
many supermarkets.
Taking the biscuit… and other bits
on the side
In general, blue cheeses go best with a slightly
sweet biscuit, soft cheeses with a crisp, light
cracker. Figs, grapes, apples and celery partner
perfectly with cheese, and pickled walnuts are a
traditional Christmas accompaniment.
If you’ve got a glut of homegrown fruit or
veg, home-made chutney impresses, and is
easy to make, although there’s a wealth of deli-
cious shop-bought options available – perhaps
mellow caramelised onion, sharp rhubarb, fruity
apple, or fresh tomato.
To drink, semi-hard, hard, and aged
cheeses, like Gouda or Cheddar go well with
red wines such as a Shiraz or a Pinot Noir, while
Chardonnay, or a good quality sparkling white
is a wonderful match for creamy cheeses like
Camembert or Brie. And, of course, there’s
always good old vintage or tawny Port, the tradi-
tional Christmas accompaniment to cheese.
But try not to over-indulge to the point
where you forget to wrap up your cheese
when you’ve finished eating! It’s best
wrapped in wax paper, followed by a
layer of plastic wrap. It won’t like to
sit about in the fridge for too long, as
it’ll dry out. You can freeze cheese
successfully (grate it beforehand if
you like) but it will be crumbly when
thawed, so it’s ideal for cooking.
Grate expectations: inventive
ideas for cheesy leftovers.
It’s always good to have things in mind to use
up leftover cheese.
✓ Mix with shredded turkey to make quesadil-
las for a quick light lunch: try turkey, Brie and
rocket with red pepper pesto, or roasted
vegetables with goats’ cheese.
✓ Make a three-cheese sauce by adding a
pinch of mustard powder to a basic white
sauce, then remove from the heat and add
a couple of tablespoons each of three differ-
ent grated cheeses.
✓ Hard cheeses can be melted into a deli-
cious, decadent fondue. Swiss Gruyere and
Emmental are the classic ingredients, but
Vacherin and Comte also work well. If you’re
entertaining child-free, you could slosh in
some leftover champers!
✓ Macaroni cheese is a budget-friendly staple
after the Christmas blow-out, and you can
add any leftover ham or gammon. Make an
extra batch for the freezer to look forward to
on a cold winter night.
Applewood®
is the UK’s No.1 Smoky Cheddar
Cheese. Made in the heart of Somerset,
Applewood®
boasts a
delicate smoky flavour and
a lovely smooth texture,
finished with a hand-
dusting of paprika for good
measure. Applewood®
has been awarded Best
Vegetarian Cheese for the
last three years, voted for
by consumers! Available
in a number of formats
from Tesco. RRP £1.75
Applewood
®
❝Get the cheeses,
still in their wrappings,
out of the fridge at least
an hour before serving
to bring them to room
temperature and allow
the flavours to develop.
Above: Blue Shropshire from Long
Clawson Dairy
Right: Macaroni cheese makes a great a
budget-friendly meal.
Festive Kitchen
5. 37
Cheeseat Festive Kitchen
Cheers to the
CHRISTMAS
CHEESETesco finest* offer a superb range of cheese selection
boxes that would be a welcomed guest to a cracking
festive cheese board, or as a delicious gift under any
Christmas tree. Here are two of our favourites:
Tesco finest* Selection of Award
Winning British Cheeses (720g)
A superior selection of the finest* British
cheeses, combined to offer a gift solution or
simply for home entertaining.
Red Leicester – A creamy cheese with a
zesty tang. Hand-made at the Belton Farm
in Shropshire, using traditional methods and
typically matured for 10 months.
St. Endellion Brie – A luxurious, Cornish Brie,
hand-made with Cornish double cream to create
a rich and creamy soft cheese. The milk and
cream, supplied by local farms, are combined
with specially selected cultures to provide a
traditional ripening style of Brie. As the cheese
ripens, the texture softens and matures into the
characteristic golden creamy paste. The result is
a deliciously creamy and full-bodied soft cheese,
with a wonderful character and complexity of
flavour, which is tangy and deliciously rich.
Mature Blue Stilton – Made by master
cheesemakers for more than 100 years, this
cheese is aged for longer to create a creamier
texture that is more mellow and balanced in
flavour. It is made in Leicestershire using local
cows’ milk and protected by a PDO. Each
Stilton cheese is individually graded and hand-
selected to be sure of the finest quality.
Traditional Double Gloucester – With its
smooth and buttery texture, this rich, golden
straw coloured cheese offers a creamy, mellow
flavour. It is hand-made using traditional
methods at Belton Farm in Shropshire.
Vintage Cheddar – A full-flavoured
cheese with fruity and pepper notes,
handmade in the West Country at Ford
Farm on the Ashley Chase Estate. This
cheese is made from milk gathered from
herds within a strict 30-mile radius of
the farm. It is made by the expert team
of cheesemakers who use traditional
methods and recipes.
Somerset Goat’s Cheese – A cheese
with a clean and creamy taste that is
distinctive of fresh goat’s curd, with a firm
and crumbly core giving way to a creamy
outer layer covered in a delicate velvety soft
white coat. It ripens from the outside towards
the centre. When young, it is mild and crumbly,
as it matures the white curd becomes softer
and creamier and develops a fuller flavour. For
more than 20 years, master cheesemakers
have been carefully crafting this Somerset
Goat’s Cheese at The Lubborn Creamery in the
beautiful valley of Cricket St Thomas.
The Tesco finest* Christmas
Cheese Selection
The Tesco finest* Christmas Cheese Selection
offers three delicious, carefully selected hand-
made cheese varieties.
Coastal Bite (280g) – A rugged, mature
cheddar cheese, aged for up to 15 months on
Dorset’s Jurassic Coast and with an intensely
rich, mature flavour. Look out for a characteristic
crunch when you bite into it – the result of
calcium lactate crystals which form naturally as
the cheese matures.
Wensleydale with Cranberries and
Blueberries (200g) – A sweet, mild
Wensleydale, hand-made to a traditional
recipe, combined with the sharpness of tangy
cranberries and fresh, juicy blueberries.
Cave Aged Goat’s Cheese (100g) – A
deliciously subtle, clean flavoured cheese that is
firm in texture – similar to a cheddar. Each 100g
goat’s cheese truckle is aged deep within the
Dorset Caves which further enhances its flavour,
adding a unique, earthy and nutty dimension.
Each cheese in the Tesco finest* Christmas
Cheese Selection is encased in a shiny black
wax coating which will not only stand out on
the festive cheeseboard, but will preserve the
flavour and freshness of each individual variety.
Losing yourself in the heady heaven of flavours
and aromas when wandering down the cheese
aisle at Christmas can be a welcome problem
to the cheese connoisseur although some of
us might be overwhelmed by so many tasty
options. Fret not, these selection boxes offer
a fine introduction to the wonderful world of
this festive favourite. Cheese is such a versatile
ingredient – be it sat on a cracker, enjoyed on
its own or in any of our inventive recipe ideas
starting on page 39….. Enjoy!
For more information about cheese available
at Tesco visit realfood.tesco.com/our-food/
a-guide-to-cheese.html
*Products are subject to availability in selected stores
6. 38
Cheeseat
Festive Kitchen
A CHEDDAR
LOVER’S
Guide
Where does it come from?
Somerset is the original home of Cheddar.
The County is renowned for its lush pastures,
perfect for grazing dairy cows. It’s this which
makes the milk rich and creamy, which is
exactly what you need for Cheddar making.
All our finest* Cheddar comes from the heart
of the Somerset countryside ensuring that we
make the most of the perfect environment for
cheddar-making and also centuries of family
cheddar-making know-how.
What is the difference between
mature, extra mature and vintage?
Mature is a rich and creamy flavoured Cheddar.
Its consistency is smooth which makes it perfect
for grating and slicing and also is a hit with
smaller children who can find the other maturity
levels a bit too strong for little taste buds.
Extra Mature is matured for longer than
mature and so it’s flavour is slightly stronger and
its texture crumblier. It’s a perfect all-rounder
as it grates well but also is perfect as the main
event. It’s more powerful flavour but versatility
makes it a hit with families.
Vintage Cheddar is the strongest of the
three. Much crumblier in texture and more
powerful in taste. A good Vintage should have a
crunch to it as well. Perfect as the centre piece
of a cheeseboard or as the main event in a
sandwich topped with a sweet or spicy chutney.
How should I eat Cheddar?
Cheddar should be eaten at room temperature
for all its flavours and aromas to be at their
best. So if you’re using it on a cheeseboard
this Christmas make sure you take it out of the
fridge a little bit before you need it.
Cheddar is by far and away the nation’s most loved cheese –
perfect for everything from a Sunday evening round of cheese
on toast to topping a Wednesday night lasagne.
But do you know your mature from your vintage? Here’s a few
hints, tips and facts from our cheese experts to help you get
the best from your favourite fridge staple.
Getting the best
from the best
7. 39
Cheeseat
Makes 8 scones
Ingredients
225g Plain White Flour
80g Tesco finest* Extra
Mature Cheddar, grated.
Plus extra to sprinkle.
20g Caster Sugar
70g Butter (very cold)
75g Sour Cream (light)
40g Dried Cranberries
75ml Milk
4tsp Baking powder
1/2tsp Ground
Cinnamon
Cheddar Scones
with Cranberry Cinnamon
Method
❶ Heat oven to 200c/180c fan. Mix
the flour, sugar, baking powder
and cinnamon in a mixing bowl.
With a pastry cutter, cut the butter
into the flour mixture and then rub
together using your fingertips until it
resembles coarse bread crumbs.
❷ Mix the milk, sour cream, grated
Cheddar and cranberries together
in a small bowl. Stir into the
flour mixture with a fork until the
mixture is binding together to form
a dough. You may need to use
and additional tbsp of milk if the
dough is too crumbly.
❸ Tip the dough on to a lightly floured
surface and shape into a square
roughly 22cm x 22cm (9”x9”).
Fold the dough in half to make a
rectangle, pat down and cut in half
vertically. Then cut each half into 4
to make 8 square portions. Place
the scones onto a baking sheet
lined with baking parchment.
❹ Mix the egg and a little milk
together in a small bowl; brush the
egg wash on top of each scone and
sprinkle with some grated cheese.
❺ Place the baking sheet on the
middle rack of the oven and bake
for about 12/15 minutes or until
gently browned. Remove to a
cooling rack.
Enjoy!
How to make Cheddar look great
on a cheeseboard
Always cut the block at an angle so that you can
lay one halfway along the other and really show
off the true texture of the cheese.
Can you freeze Cheddar?
Yes, and it’s a great way to reduce food waste.
Even though Cheddar is best enjoyed at room
temperature on a cheeseboard, if you grate
the cheddar prior to freezing it, it’s perfect for
topping pizzas and pasta bakes straight from the
freezer for quick and easy weekday meals.
What makes our finest* Cheddar
selection so special?
All of our finest* Cheddar is made by the Clothier
family, they have been farming and cheese-
making in Somerset for over 150 years. They
use a secret recipe handed down through the
generations to craft their Cheddar and every
batch of Tesco finest* Cheddar is monitored and
graded by their Master Cheese grader whose
nose is insured for over £5 million pounds.
From animal welfare to the ingredients
used, only the finest will do when it comes to
our finest* range, and our Cheddars are no
exception. To some, just an everyday staple,
for us, a craft and flavour to be treasured and
savoured as a true British classic. Pick up our finest* Mature, Extra Mature and Vintage Cheddar in store today
The kitchen on Christmas day can be manic from dawn until dusk.
We’ve created these Cheddar, Cranberry Cinnamon Scones,
perfect for a quick and easy Christmas morning breakfast or evening
snack, so that one meal at least can be prepared in advance and
still taste great. They’re also perfect for freezing, so a great item to
have on-hand for those unexpected relatives popping round.
❝
❝These are so delicous hot or cold!
A real Christmas treat to look
forward to!
EDITOR – Victoria Howdle
TriedTested
A D V E R TO R I A L
8. Stilton Surprise
Long Clawson Dairy are specialist
Stilton cheesemakers based in the
heart of the Vale of Belvoir in Long
Clawson. Their Blue Stilton cheese
has a creamy texture and rich flavour which makes it a
perfect addition to any cheeseboard.
But what can be done with that small left over piece that sits in the
fridge at the end of the festive season? Simply crumble the cheese
into some mayonnaise, add a little lemon Juice and mix together to
form the perfect Stilton dip/spread. This is perfect served on crackers,
in jacket potatoes, in a sandwich or, if you’re feeling really creative
put a spoonful in a shot glass and serve with crudities. A simple suggestion which can look
quite spectacular and can be enjoyed by Stilton lovers and novices alike as the addition of other
ingredients tempers the flavour making it much milder. Why don’t you try it this Christmas?
40
Cheeseat
Festive Kitchen
Ingredients
Tesco finest* Smoked
Scamorza Mozzarella
Ciabatta
Cherry Tomatoes
Parma Ham
Garlic Clove
Olive Oil
Balsamic Vinegar
Sea Salt and
Black Pepper
Smoked Scamorza Mozarella
– authentic Italian cheese
.
Method
❶ Rub sliced ciabatta with a garlic
clove and a little olive oil.
❷ Griddle the bread untill it has nicely
charred grill marks.
❸ Grate or chunk Smoked Scamorza
over the slices. Top with cherry
tomatoes and place under the grill
until the cheese is bubbling and
tomatoes softening.
❹ Finish with a slice of Parma ham, a
little sea salt, grind of black pepper
and a drizzle of balsamic vinegar.
Enjoy!
Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note. A semi-soft
white cheese, Scamorza has a texture that is firmer, more elastic and with less moisture than
traditional Mozzarella and can be used as both an eating/board cheese and in recipes.
The Smoked Scamorza flavour is achieved by
a natural smoking process using beech wood
and the resulting colour is dark almond with
a lighter interior.
Scamorza is an Italian stretched curd
cheese made from pasteurised cow’s milk.
Artisanal cheesemakers generally form the
cheese into a round shape, and then tie
a string around the mass one third of the
distance from the top, and hang to dry. The
resulting shape is pear-like.
Since Scamorza has excellent melting
qualities, it is often used to flavour baking
dishes, for griddling or topped with prosciutto
for extra zest. Scamorza can be used as a
substitute for Mozzarella in cooking as it
imparts more interest in the recipe.
The smoky flavour of Scamorza pairs well
with oak-aged Chardonnay, Pinot Grigio or
Orvieto.
Try this simple recipe as an introduction to the
joys of Smoked Scamorza – when melted its
smoky taste truly comes to the fore!
❝
❝The amazing smoky flavour of the
Scamorza really enhanced the
taste of the Parma ham and cherry
tomatoes. A match made in heaven!
EDITOR – Victoria Howdle
TriedTested
9. 41
Cheeseat Festive Kitchen
Ingredients
2 teaspoons cranberry sauce
2 teaspoons French mustard
25g of butter at room temperature
2 slices wholemeal bread
50g grated Edam, or 2 slices
1 slice of turkey breast, or chicken if
Turkey isn’t available
A handful of fresh baby spinach leaves
A delicious
festive twist to
your toastie!
Method
❶ In small bowl, mix cranberry sauce and
mustard, put this to one side
❷ Heat large frying pan over medium
heat, with no oil.
❸ Spread one side of each bread slice
with butter.
❹ Place 1 slice of the bread butter-
side down in pan and spread with
cranberry and mustard mixture.
❺ Top with half the grated, or 1 slice,
then add the slice of turkey and
spinach. Top with the remainder of the
Edam and bread slice, butter-side up.
❻ Turn sandwiches once until bread is
golden and cheese is melted.
Why don’t you try it this Christmas?
Over the holidays, try this great recipe to make your favorite
toastie even more special during those cold winter months.
FUN facts!
● Edam is liked in over 80 countries
around the world.
● The red color of the wax used to come
from the juice of poppy roses.
Do you fancy a perfect
TOASTIE?Edam is an excellent cheese to use for your toastie due to its great melting
characteristics. Edam doesn’t go crumbly or turn oily when melted and the flavour is
greatly enhanced by the melting process. It’s not surprising that Edam was once the
most popular cheese in the world!
Edam cheese is instantly recognizable thanks
to its red wax and cannonball shape. It has
been produced at the same location for well
over 100 years according to a traditional
recipe from 1898.
A key part of Edam’s popularity is its
versatility. It can be sliced, grated, baked or
melted in toasties and sandwiches or used in
your cold and hot meals.
Combined with the subtle flavour Edam
complements a range of ingredients, helping
busy cooks to plan an assortment of affordable
meals to keep families full and delighted from
breakfast to dinner.
The firm, yet creamy texture offers lots of
ideas for entertaining friends and family.
Edam also adds its own ‘seal of approval’
so consumers know they are eating the
genuine product.
Ever wondered how to make other
fabulous toasties?
Or baked potatoes with Edam?
Visit edam.co.uk for more inspiration,
recipe suggestions and information.
Did you know, when
melting your Edam:
✓ Edam doesn’t turn oily.
✓ Edam doesn’t crumble.
✓ Flavour is greatly enhanced.
Convince yourself: try
Edam for FREE at Tesco!
Visit edam.co.uk to
learn more on how to
get your money back.
10. 42
Serves 6
Ingredients
800g brussels sprouts –
trimmed and cut in half (smaller
ones can be left whole).
Olive Oil
Zest of one lemon
Black Pepper and Sea Salt
50g freshly grated Parmigiano
Reggiano
Parmigiano Reggiano –
the king of Italian cheeses
Parmigiano Reggiano or Parmesan is a nutritious cheese with a rich, fruity flavour.
Parmesan is superb over many fresh pasta dishes although more and more
cheese lovers are using it as an eating cheese like they do in Italy. So why not
break some Parmesan into bite size chunks and add them to your festive cheese
board along with a small dipping dish containing balsamic vinegar? Dip the
parmesan into the balsamic vinegar and eat – simply gorgeous!
And for the main event, how about Brussel Sprouts and Parmigiano Reggiano –
add a tasty, Italian twist to this Christmas vegetable staple….
Method
❶ Mix the sprouts, 2 tbsp olive oil, lemon zest, sea
salt and black papper together in a bowl. Tip on to
a large baking tray and spread out.
❷ Roast in the oven for 10 minutes at 200ºC/gas 6.
❸ When the sprouts begin to brown at the edges
sprinkle over the freshly grated Parmigiano
Reggiano and then roast for a further 10 to 15
minutes until the Parmesan is a light golden
brown. Be careful not to let them burn! Enjoy!
Parmigiano Reggiano DOP
The King of Italian Cheese Parmigiano-
Reggiano DOP is produced exclusively
in the Italian provinces of Parma, Reggio
Emilia, Modena and parts of the provinces
of Mantua and Bologna, on the plains,
hills and mountains enclosed between
the rivers Po and Reno and is still made in
the same way today as when it was first
produced nine centuries ago.
Tesco Parmigiano Reggiano cheese is
produced by their supply partner Castelli
in their dairies situated in the Provinces of
Reggio Emilia and Parma, in the heart of the
production area. The cheese contains only
milk from the area, salt, rennet and of course
– time. It takes a minimum of 12 months of
care and attention as the cheese matures
before it can be called Parmigiano Reggiano.
For the past 70 years, since the granting of
the PDO (Protected Designation of Origin), the
final inspection of the cheese is carried out by an
expert from the PR Consortium with the aid of
a traditional hammer and skewer. Only then can
the cheese be granted its stamp of approval.
❝ ❝These were so delicous that
even my youngest asked for
seconds! The Parmesan and lemon
were a great combination that
complimented the sprouts perfectly.
EDITOR – Victoria Howdle
TriedTested
Cheeseat
Festive Kitchen
