Join us live on our Instagram and Facebook page this Friday 12th June at 7pm for a cooking demonstration with Patrick Spinazza. He’ll be showing us how to make the ultimate cheese toasties.  

⁣Patrick is our UK Account Manager and is a culinary extraordinaire having previously worked as a chef.

Ingredients

• Sliced sourdough

Béchamel Sauce

• 750ml of milk full cream
• 75g butter
• 75g plain flour
• Boutique Garni ( peppercorns, bay leaf, parsley stalks, cloves )
• 100g mature Quicke’s Mature Cheddar Grated
• Pinch of Nutmeg
• 1 tsp English mustard
• Salt & pepper to season

Toppings

•  Sliced ham or Ham hock shredded
• Dijon mustard
• Grated Quicke’s cheddar ( we recommend our Vintage or Extra Mature)
• Grated Gruyere
• Green salad leaves
• Olive oil and a squeeze of lemon juice
• Butter for spreading

1. Heat the milk and boutique garni to infuse the milk strain and set aside
2. Melt the butter in the pan and add flour cook out for 5 mins
3. Slowly add milk to flour and butter (roux) till starts to thicken
4. Season with salt and pepper and add mustard, cheddar and nutmeg
5. Pour into a container and place baking paper over the top to prevent a skin
6. Butter two slices of sourdough
7. Spread the Dijon mustard on top of the butter, and add the bechemel mix over the other piece of bread
8. Add ham and cheese mix leave some cheese for the top
9. Pan fry each first side then flip over on that side add more bechemel and grated cheese mix and finish under the grill or in the oven till golden brown
10. ‘serve with dressed leaves.

Welsh Rarebit

Ingredients

• 200g mature Quicke’s cheddar grated 
• 30g butter
• 1 Tbsp Worcestershire sauce
• 1 tbsp English mustard
• 2 tbsp Ale
• 4 slices of thick white bread
• Butter for spreading on bread

1. Mix cheese and butter to a paste and add wet ingredients
2. Butter bread of both sides and pan fry
3. Spread the mix over the toast and place under the grill
4. Grill till it starts to go darker in colour