Good news for Britain’s cheese lovers, Marks & Spencer have introduced the Cornish Cove Cheddar range to their cheese offering. This new range delivers beautifully complex flavours characterised by a pleasant sweetness and a lasting creamy after taste. The new line is exclusive to Marks & Spencer and will be available from April 2010.
The range is 100% English and made only from the milk of cows reared in Cornwall, offering a selection of Cheddars that are ideal for everyday enjoyment and perfect for cooking with. Two recipes have been created especially for Cornish Cove’s launch, which show off the quality and versatility of this new cheese perfectly.
For a delicious appetiser to fire up your taste buds, there is nothing better than Cornish Cove and Pepperonata Focaccia. This colourful starter or snack is quick and simple to make and tastes sensational!
To follow, Cornish Cove’s Tortilla Lasagne is a clever twist on a traditional recipe using just five ingredients including fresh spinach and tomatoes, with lots of lovely Cornish Cove generously scattered throughout the layers.
Either of these recipes are a sure hit for feeding your family or entertaining your friends. All of the ingredients can be sourced at Marks and Spencer’s, so you can get everything in one quick shop! For the full recipes, please see below.
Cornish Cove is produced at Davidstow Cheese Creamery which is located in North Cornwall and has been producing award-winning cheese for over 50 years. Cornish Cove Cheddar is available in four variants, mild, medium, mature and extra mature so there’s a different variant to suit each member of the family. The range has already received a number of prestigious awards throughout the 2009 Cheese Show season including ‘Best mature cheese’ and ‘Supreme Champion’ at the Bath and West Agricultural Show.
Cornish Cove Cheddar and Pepperonata Focaccia
When you want something tasty for a starter or snack, this delicious Cheddar recipe really hits the spot.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 4
100g (4oz) Cornish Cove Mature Cheddar cheese
2 squares or generous slices of pepperonata focaccia bread
12 cherry tomatoes, halved
About a dozen basil leaves
Salt and freshly ground black pepper
1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
2 Grate or thinly slice the cheese onto a board and divide into 2 equal portions.
3 Split the bread in half through the middle and place on a baking sheet. Arrange the cheese on the bread bases. Top with the cherry tomatoes and most of the basil leaves. Season lightly. Pop the tops in place and slice in half diagonally.
4 Bake for 4-5 minutes until the cheese has melted and the bread has warmed through.
Serve, garnished with the remaining basil leaves.
Cook’s tip: Use any variety of focaccia bread – rosemary would work well too. And you don’t have to use cherry tomatoes – just regular sliced tomatoes are fine.
Cornish Cove Cheddar Tortilla Lasagne
This clever vegetarian lasagne is so quick and easy to put together, needing just five ingredients. Even better – it contributes two portions to your 5-a-day and it tastes superb!
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6
250g (9oz) Cornish Cove Mature Cheddar cheese
350g (12oz) fresh spinach
6 soft tortilla wraps
350g (12oz) jar tomato pasta sauce
6 tomatoes, thinly sliced
Salt and freshly ground black pepper
Mixed salad leaves, to serve
1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
2 Grate the cheese onto a board and divide into six equal portions.
3 Pack the spinach into a large saucepan and add a little water. Cover and cook for 3-4 minutes until the leaves have wilted. Drain well, squeezing out the excess moisture. Cool for a few minutes.
4 Place one tortilla wrap on a greased baking sheet. Spread 2-3 tablespoons of pasta sauce over the surface, then arrange one third of the spinach on top, season, then sprinkle with one pile of grated cheese. Place a second tortilla on top, spread with pasta sauce and arrange sliced tomatoes over the surface, sprinkling them with more cheese. Repeat the layers until the ingredients are used up, topping the final tortilla with just grated cheese and tomato slices.
5 Bake for 20-25 minutes. Cool for 5 minutes, then cut into slices. Serve with mixed salad leaves.
Cook’s tips: You could use home made or ready-made pancakes instead of tortillas if you prefer. Refrigerate any leftovers and eat within 2 days, or wrap and freeze for up to 2 months.
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According to the product label itself, this cheddar cheese is packed in the UK with no mention made as to where it is produced. This seems a strange way to market a product made in Cornwall.
interesting… you would have thought they would place great emphasis on the origins…