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Cheese and Crudités

We love seeing the dishes created by the many chefs that our wholesale cheese team supply. This dish by Terroirs Wine Bar in London is a Summer crudités platter with our St Jude cheese in the starring role.

The Head Chef at Terroirs Wine Bar brings the cheese to room temperature, which he describes as 'a sort of cold Summer Vacherin'. He pairs the cheese with a rainbow of seasonal crudités; including celery, baby beetroot, radishes, baby carrots, lavender, carrot tops and baby salad leaves. 



St Jude is a beautifully soft cheese, made from unpasteurised cow’s milk, with a gentle lemon acidity and moreish moussey texture.

Inspired by this dish, why not try these cheeses paired with your choice of seasonal Summer crudités:

Tunworth - A handmade, pasteurised cheese with a delicate, thick rind and rich, creamy yellow interior that gently oozes but doesn't run away. Bake it slowly in the oven 180ºC (fan 160ºC)/350ºF/Gas 4 for approximately 10 minutes. 



Rollright - For the ultimate dinner party cheese & crudités centre piece, bake a whole Rollright (order 4 x 250g pieces to receive the whole cheese). Rollright has a delicious full flavour which is delicate at the same time. Savoury and meaty, but with hints of sweet buttery notes. Wrap the cheese in greaseproof paper or foil and bake slowly in a quiche or pie dish in the oven 180ºC (fan 160ºC)/350ºF/Gas 4 for approximately 10 minutes - test the consistency with a sharp knife and bake for a few minutes longer if required. Serves approx.10 people. 

Camembert de Normandie - The most iconic of baked cheeses. Our Camembert de Normandie PDO is made on the Cotentin coast; halfway between the sea and the rich meadows of Normandy. Lightly score the top of the cheese, drizzle with honey or olive oil and bake it slowly in the oven or 180ºC (fan 160C)/350ºF/Gas 4 for approximately 10 minutes. 

For an elegant, oven-to-table finish, and a simple, reliable way to oven bake your cheeses, try our best-selling, ceramic Camembert Baker.  



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