Alpine cheese recipe

An autumn dish with Summerfields Alpine from Botton Creamery.

Long-term followers of my work will know that my love of words started with a devotion to food. Occasionally I get to combine the two again. This is one of those times – an invite to enter the Love Cheese Challenge with a unique cheese recipe. A box loaded with delicious cheese was hand delivered to my office at The Natural Entrepreneurs Workspace. Let me tell you, not much work was achieved that day.

All three of the cheeses for the Love Cheese cookery challenge are fine examples of the quality on offer from British producers. However, my particular favourite is definitely the Summerfields Alpine from Botton Creamery.

Bursting with deep, nutty flavours this Comte-like cheese immediately inspires thoughts of woody thyme, hazelnuts and sharp apples. It reminds me of a previous recipe from my food history blog – a pumpkin and apple pie baked in 1685 by ‘Accomplished Cook’ Robert May. This¬†17th-century pumpkin pie combined winter squash, sharp apples, thyme and nuts to make a savoury version of the dish we know today.

So with those component parts in mind, here is my vegetarian cheese recipe using Summerfields Alpine.

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