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Cheese Recipes

We think our cheese is wonderful just eaten on its own, with a savoury biscuit, and perhaps some fruit, but it can also be used in cooking – especially when it has aged for a few months so that the stronger flavour can shine through.

Perhaps you will devise a recipe of your own using our cheese – if you do, and we publish it here on the website, or use it in our Coffee Shop, we will treat you to a complimentary cup of coffee next time you visit!

We are always keen to hear how our cheese is used so please send us your cheese recipes which we shall share.

Anster Cheese Scone Recipe

Anster Cheese Scone Recipe

Ingredients
8 oz self-raising flour
Pinch of salt
1 teaspoon dry mustard powder
1 ½ oz butter
3 shallots – finely chopped
4oz Anster cheese – finely grated
Handful of freshly chopped parsley
Approximately ¼ pint of milk

Method
Mix the dry ingredients together. Add the grated cheese. Mix together the egg, mustard and a little milk, then add to the dry ingredients. Continue to add a little more milk, gradually, until you reach the consistency of thick porridge. Turn out onto a floured surface, and pat until about 1 inch deep. Cut into required size of rounds. Place on a lightly floured baking tray, and bake at 150°C until golden brown and cooked through. Serve warm, spread with butter, and a little home-made marmalade, which we think goes incredibly well with our cheese at Breakfast time!

This is my own recipe which we use to make our scones freshly for you every day in our coffee shop.

St Andrews Farmhouse Cheddar Cheese Straws Recipe

St Andrews Farmhouse Cheddar Cheese Straws Recipe

Ingredients
100g St Andrews Farmhouse Cheddar (grated)
A quarter of a tsb Isle of Skye Sea Salt
225g plain flour
150g cold butter
2tsps lemon juice
Approximately 6tbsps of cold milk

Method
Add salt to the flour and rub in 50g of measured butter. After that cut the remaining cold butter into small cubes and drop them into a sieve of flour. Add lemon juice, the grated butter and most of the water, mix gently together with a palette knife, add the remaining butter as necessary. Tip this rather rough mass onto a floured surface and shape into a brick, using the palette knife or a rolling pin. Press gently/roll into a rough rectangle and fold over itself in thirds. Roll and fold three times more, making 4 rollings in all. During baking these thin layers of butter melt and are absorbed by the flour creating lovely flakes of pastry. Finally roll out pastry and cut in lengths for cheese straws, or shape as you wish. Bake on a baking sheet lined with parchment at 220 C (Gas No7) for approx. 15mins until the straws are a rich golden hue.

Serve warm or cold and they freeze beautifully so can be made well in advance.

Many thanks to Wendy Barrie of the ‘Scottish Cheese Trail‘ for this marvellous recipe.

St Andrews Farmhouse Anster Cheese Risotto

St Andrews Farmhouse Anster Cheese Risotto

Ingredients
50g Scottish butter
1 onion, finely chopped
300g risotto rice
Half glass of white wine
1ltr of chicken stock
2tsps rapeseed oil
1 garlic clove
200g vegetable of choice, in season (eg. mushrooms, asparagus, fresh peas)
25g Anster cheese, grated
4tsps fresh parsley

Method
Melt the butter in a heavy based, shallow, wide pan, over a medium heat. Add the onion, and cook slowly until soft, but brown. Add the rice, and stir it around to get a good buttery coating. Add the white wine, and stir to allow the alcohol to evaporate. Now begin adding the hot stock – a ladleful at a time. Stir after each addition, and allow the stock to be absorbed before adding the next ladleful. The finished rice should be ‘al dente’ (tender but firm).

Heat the oil in another pan, and sauté your vegetable of choice. Add the garlic, and fry for a further minute. The vegetables should be just cooked, but retain their crunch. Add the cooked vegetables to the pan of risotto. Finish with a knob of butter, parsley, and the Anster cheese.

Serve immediately.

We were absolutely delighted to welcome Jacqueline O’Donnell of the Sisters restaurant in Glasgow who visited us in April 2016 and did a cookery demonstration during her visit using our Anster cheese to make this delicious risotto.