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 give you a ½ kilo of Anster cheese, and a complimentary cup of coffee next time you visit!

Anster Cheese Scones

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

Oven ; 220C, 425F, Gas 7
Sift the flour, salt and mustard together.

Rub in the butter, until the mixture looks like fine breadcrumbs. Stir in the shallots, cheese and herbs.

Mix to a loose dough with the milk.

Roll out on a lightly floured surface, and cut into rounds with a scone-cutter of your choice.

Place on a lightly floured baking sheet, and bake for approximately 15 minutes. (the scones will sound hollow when tapped on their underside)

Serve warm, spread with butter, and a little home-made marmalade, which we think goes incredibly well with our cheese at Breakfast time!