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Beauvale and Mushroom Risotto


(1 portion)
  • Cashel Blue 75g
  • 8 walnuts chopped
  • 20g watercress
  • 50g mixed salad leaves
  • ½ tsp chopped chives
  • 2 slices rye bread
  • Vinaigrette
  • Whole pear cut in half
  • 1 pint water
  • 60g castor sugar
  • 1 vanilla pod halved and de-seeded
  • Juice of ½ Lemon 


  1. Peel pears, rub with lemon juice, add to poaching stock (water, sugar, vanilla, lemon) and cook  over gentle heat till soft.
  2. Dice Cashel Blue into small cubes.
  3. Dress the mixed salad leaves and watercress with vinaigrette dressing. Place salad in centre of the plate, add Cashel Blue and snipped chives.
  4. Once pears are cooked, slice further and place on salad.
  5. Serve with a slice of rye bread.
    Can substitute with Caradon Blue