Blog

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. 

Cheese-and-CruditesYh4E9qZFVlaWC

 

St Jude is a beautifully soft cheese, made from unpasteurised cow’s milk that we sell from our Stratford-Upon-Avon and Jermyn Street stores and supply to our wholesale restauranters.

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. 

425-Tunworth-Low-Res-SquareG26Xna9oE3RZU

 

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. 

Epoisse - There's no need to bake this pungent, washed-rind cheese. It's spoonable at room temperature - with a smooth, unctuous and velvety texture and a mild, subtle flavour with undertones of dried fruit.

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.  

Cheese-and-Crudites-Baked-CamembertsCsfAFCVBCFej

 

If you're a chef looking to expand your cheese menu, speak to our wholesale cheese team for advice from our passionate, professional wholesale cheesemongers. 

Related products
Paxton's Camembert Baker Cream
Paxton's Camembert Baker Cream
There are very few dishes more instantly appetising than a creamy, oozing, bubbling baked Camembert. This elegant cream ceramic baker has an internal diameter of approximately 12.5cm, and a depth of 5.5cm making it perfectly sized to...
Tunworth Soft Cheese
Tunworth
Tunworth is a handmade pasteurised cheese. It has a delicate, thick rind with a rich, creamy yellow interior that gently oozes but doesn't run away. Whilst there is a slight bite to the rind, the centre melts in the mouth and the two...
Epoisses Cheese
Epoisses
Epoisses was invented at the beginning of the 16th century by Cistercian monks and is named after the town where it was first produced. It was imported to the court of the Count of Guitaut, one of Louis XIV noblemen where it became very...
Camembert de Normandie
Camembert De Normandie
Camembert was created in 1791 in Normandy. Some sources claim it was invented by Marie Harel who was a farming woman in Camembert, Orne, who helped a fugitive priest who was escaping the "Terror". In return for refuge, he taught her...
Rollright Cheese
Rollright
Rollright is a semi soft cheese handmade by David Jowett at Manor Farm, Chedworth. Rollright is the new venture for David who previously has been making the cheeses at Gorshill Abbey which include St Eadburgha. Rollright has only been...