Cheese scones are an excellent way to use up leftover red Leicester and Cheddar. First, preheat your oven to 220°C/425°F/gas mark 7. Rub 50g (2oz) butter into 200g (8oz) self-raising flour until it forms breadcrumbs, then stir 25g (1oz) of hard cheese into the mixture. Add a little milk until the mixture binds but is not too wet. Roll it out onto a floured surface, until it’s about ¾ inch thick, then cut out scones using a cutter. Put the cheese scones onto a greased baking sheet and cook for ten minutes or until golden on top.
If you have cream cheese leftover, mix an equal amount of cream cheese and chopped nuts together. Add a little finely chopped parsley. Form into balls the size of small walnuts and chill in the fridge. Serve with a green salad and French dressing.
Welsh rarebit is a good way to use up a combination of cheeses. To make two slices, melt 25g (1oz) butter in a pan and add ½ tbsp plain flour and cook for a few minutes, then slowly add 1 tbsp beer or milk, and heat until a sauce has formed and the flour has cooked, stirring all the time. Turn the heat down, then add ½ tsp mustard, 75g (3oz) cheese and a dash of Worcestershire sauce and heat gently until melted. Season, then toast the bread on one side then spread the mixture on the other side and grill.
Cream cheese, blue cheese or brie are delicious mixed with cooked garlic and herbs and melted over some pasta.
Cheese is the perfect partner for egg – why not cook a cheese and onion quiche using both hard and blue cheeses? Follow our recipe for Quiche Lorraine but replace the bacon with cheese.
Got some cream cheese and hard cheese in your fridge? Our tasty recipe for Quesadilla with Fresh Tomato Salsa uses both.