The double-baked cheese souffle has consistently been the best selling item on our menu in the cafe over the years – rich, luscious and absolutely delicious. Our customer’s tell us that they love it so much they find it difficult to order anything else. We are happy to share the love. Have a go at … Continued
Parmigiano Reggiano – The Facts! Parmesan cheese has long been a favourite staple in Italian cuisine. Whether grated on pasta or eaten whole, this delicious cheese emanates from the Provinces of Parma, Reggio Emilia, and Modena, also across Bologna and Mantua. Made using unpasteurised milk, the finished cheese has a hard texture and is a … Continued
The Cheese & Chips Debate continues One or two of our little tweets caused quite a storm on social media recently. Who would have thought that #chipsandcheese could stir up such strong emotions…? After local paper, The Lincolnshire Echo, covered the animated discussion, it set our creative juices (taste buds) flowing. Chips and cheese is … Continued
A very kind fruit fairy left a bumper tub of freshly picked redcurrants on my doorstep last week. I promptly went to work, using a fork to pull the stalks off the ripe fruit to make Redcurrant Jelly to accompany delicious English Spring Lamb, chicken, in fact any light meats. I always add a spoonful … Continued
Try our quick & easy baked Camembert recipe using fresh, seasonal British asparagus. Lincolnshire grows some amazing asparagus and we love to make the most of the short season in our cheese cafe. Remove the packaging from the cheese and line the Camembert box with a square of baking parchment. Place back in the box, … Continued
