Fine Cheese Cheddar
For a classic English Ploughman’s Lunch, serve the three together with thick slices of buttered bread.
Make cheese scones by adding grated cheddar to a scone dough of flour, butter, baking powder and milk. Add a handful of walnuts to the dough before rolling out and baking
Make a hearty salad with baby roast potatoes, chunks of cheddar, salami, rucola and the rosemary walnuts. Mix a spoon of the apple chutney with olive oil for the dressing.
Crush the walnuts and mix with breadcrumbs, a little chili and caramelized onions. Use to stuff a roast pork loin, and serve the apple chutney on the side.
Make a classic French onion soup, and add in a spoonful of the chutney to the soup for extra sweetness. Serve with cheddar grated on top.
Quitte, (5.5 %)