Come up with appetizing recipes using tickler extra mature cheddar cheese

Want to bake a special cake for your son’s birthday? In order to try something new, you can consider preparing a Savoury Tickler Cheesecake. In order to bake this item, you will require 200 gm of medium or rough, finely crushed oatcakes, 250 g of ricotta, 3 big, beaten eggs, 125 g of melted butter, 100 g of tickler extra mature cheddar, 500 g of peeled shallots, 2spoons of olive oil and spoon of balsamic vinegar. First and foremost, you will need to use a spring form of cake tin measuring 20 cm, which is base lined with baking parchment along with an oiled, baking sheet. Then, preheat the oven to 3/170C. Blend the butter and oatcakes together and compress the mixture into a cake tin. After that, smoothen its surface using a spoon. Then, leave it for chilling for a minimum of 30 minutes. Whip the ricotta, egg and Tickler Extra Mature Cheddar Cheese till they become smooth, then add 2/3 rd of chives, Tickler and thyme. Season the mixture well with salt and freshly ground pepper. Put it into a tin and disperse the remaining Tickler. Put the tin into the baking sheet and bake it for about 45 minutes till the cake becomes a bit spongy from the edges while the centre becomes wobbly. Take it out of the oven leave it to cool prior to chilling for one night to increase its flavour. During the baking process, put the balsamic vinegar, shallots and olive oil within the oven proof dish and cook it at the oven’s top for around 45 minutes.

Turn them from time to time, till they become soft and golden. Cool and chill the cheesecake till it is ready to serve. In order to serve, you will need to use a sharp knife to cut through the interior of the cake tin. Then, remove the cheesecake from it and put it on a plate. Special care needs to be taken while removing the baking parchment. Sprinkle some shallots as topping before serving. You can also use tickler extra mature cheddar in order to prepare items like Mac and Cheese. To prepare this item, you will require 2 cloves, ½ clove grated garlic, 8 oz of grated tickler extra mature cheddar, 6 oz of Comte St. Antoine, 1 lb elbow macaroni, 2 oz of finely grated Cabot clothbound cheddar, 8 oz of grated Spring Brook Farm reading, 1 quarter milk, 8 spoons of butter, a single skin removed half onion, a single bay leaf, half spoon of black pepper, half cup of flour, half spoon of nutmeg, ¼ th spoon of cayenne, 1 cup of panko breadcrumbs, zest of a single lemon and 2 sprigs of fresh thyme. Pre-heat the pan to over 350 degrees. Grate and mix all the cheese. Cut an opening within the half onion and place the bay leaf and two cloves within it. Start preparing the mornay sauce by putting the milk in a saucepan over low medium heat. Add the onion. And in a different saucepan, melt the butter and add ½ clove of grated garlic. Gradually add the flour, whip it to mix and cook for around a minute or two. Scoop the warm milk, whipping it repeatedly till it becomes mixed and smooth. Then add the nutmeg, cayenne pepper

and black pepper along with 5 oz of Spring Brook Reading and Irish Cheddar each. After that, add 3 oz of Comte and whip it until it mixes well. In another pan, add water for boiling and pour some salt in it. Add macaroni to it and stir till it becomes soft. Strain and place the macaroni in a bowl. Then add the left over grated cheese and toss to mix. Pour the mornay sauce over the mixture and toss it. Then, in a small sauté pan, melt 3 spoons of butter along with thyme, lemon zest and panko breadcrumbs. Put the macaroni and cheese mixture in a baking dish and add breadcrumbs as topping. Bake it in your oven at 350 degrees over 15-20 minutes and serve immediately.