From sweet and nutty Jarlsberg baked into rustic pumpkin scones, to a gooey Applewood toastie perfect for a quick lunch, and a fiery Mexicana cottage pie that reinvents a classic, these recipes celebrate cheese in all its comforting forms. Whether you’re after a savoury snack, a speedy supper, or a hearty family dish, these cheesy favourites are sure to hit the spot.
Applewood Cheese Toastie
Prep Time: 10 minutes
Cook Time: 6 minutes (approx. 3 minutes per side)
Serves: 1
Applewood® is known for its rich, smoky flavour and smooth melt. This comforting cheese toastie is the perfect quick fix for a gooey, satisfying bite, ideal with a warming bowl of soup
Ingredients
- 2 slices thick white bread
- 2 slices thick cut ham
- Dijon mustard
- 3 slices Applewood® Cheese
- Butter, for frying
Method
Step 1: Spread Dijon mustard on one slice of bread. Add 2 slices of thick cut ham and top with 2 slices of Applewood® Cheese.
Step 2: Top with the second slice of bread to form a sandwich.
Step 3: In a frying pan over medium heat, melt a little butter. Add the sandwich and cook for approximately 3 minutes on one side until golden brown. Flip and cook for another 3 minutes, or until the cheese has melted and both sides are golden.
Step 4: Slice in half and enjoy warm.
Jarlsberg and Pumpkin Scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Jarlsberg is renowned for its characteristic holes and deliciously sweet and nutty taste. Try these delicious Jarlsberg and pumpkin scones, the perfect treat any time!
Ingredients
- 250g wholemeal spelt flour
- 1 tsp salt
- 1½ tsp baking powder
- 125ml milk
- 2 eggs (1 for brushing, 1 yolk for the scones)
- 100g butter
- 100g Jarlsberg, grated
- 50g pumpkin seeds
Method
Step 1: Mix all the ingredients (except the extra egg and toppings) together. Shape the scones as desired.
Step 2: Top the scones with pumpkin seeds and some finely grated Jarlsberg.
Step 3: Brush with the remaining egg and bake in a preheated oven at 175°C (347°F) until golden brown.
Mexicana® Cottage Pie
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 4
Mexicana® adds a fiery kick to this comforting twist on a classic cottage pie. With a rich, spiced beef base and a smooth, cheesy sweet potato mash, it’s perfect for chilly evenings when you want something hearty and full of flavour.
Ingredients
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For the Beef Filling:
- 1 tbsp olive or rapeseed oil
- 1 large onion, chopped
- 1 garlic clove, peeled and chopped
- 1 red chilli, deseeded and finely chopped (or a pinch of dried chilli flakes/powder)
- 1 stick celery, chopped
- 500g minced beef
- 400g can chopped tomatoes
- 1 tbsp tomato purée (or ketchup)
- 400g can kidney beans, drained and rinsed
- 1 beef stock cube
- 250ml water
For the Mexicana® Sweet Potato Mash:
- 750g sweet potatoes, peeled and cut into chunks
- 1 knob of butter
- 125g Mexicana®, grated
- Salt and freshly ground black pepper, to taste
Method
Step 1: In a large frying pan, heat the oil and sauté the onion, celery, chilli and garlic for 5 minutes until softened. Transfer to a plate and set aside.
Step 2: Increase the heat to high. Add the minced beef to the pan and brown for 3–4 minutes.
Step 3: Return the sautéed vegetables to the pan. Add the chopped tomatoes, tomato purée, beef stock cube, and 250ml water. Stir well. Simmer for 20 minutes, stirring occasionally.
Step 4: Meanwhile, cook the sweet potatoes in salted boiling water until tender. Drain and mash with a knob of butter. Stir in 100g of grated Mexicana® and season to taste.
Step 5: Preheat oven to 200°C / fan 180°C / Gas mark 6.
Step 6: Add the kidney beans to the beef mixture and cook for a further 5 minutes. Season to taste.
Step 7: Spoon the beef mixture into an ovenproof dish. Top with the Mexicana® mash and spread evenly. Sprinkle over the remaining 25g of grated Mexicana®.
Step 8: Bake for 20–25 minutes, until golden and bubbling. Serve hot.
