The Big Cheese Making Kit

Your cheese sauce called. It wants a little kick. 🧀

Mustard usually gets the job, but have you tried a little horseradish instead?

Stir a small spoonful into your usual cheese sauce, taste, then add more if you fancy it. A tangy kick for macaroni cheese or cauliflower cheese. Both excellent excuses to make more sauce.

We’re all for a little cheese experimentation here at Big Cheese. Making your own, trying something new, finding another excuse to eat it…

Would you give this a go; or is mustard keeping its job?

The star of so many 1980s party tables… who remembers this? 🧀🍍

The cheese and pineapple hedgehog. A foil-covered grapefruit, a handful of cocktail sticks and plenty of cheddar. Simple, slightly daft and always a crowd-pleaser.

We spotted ’s modern take for , complete with caramelised pineapple, three cheeses and a pear face. She’s called hers Margot, and we’re rather fond of her. 🤩🧀

Find her recipe here: https://www.waitrose.com/ecom/recipe/cheeseboard-hedgehog

Did your family make these; or were you a cheese and pickled onion household?

Ever wondered what makes mozzarella so satisfyingly stretchy? 🧀

It’s all down to the proteins in the cheese. When the curds are heated and stretched, those proteins begin to line up; creating those lovely long, stretchy strands we all know and love.

And arguably the best bit? You can make it yourself in your own kitchen.

Although we’re still undecided whether making it or eating it is more satisfying…

What cheese would you love to learn how to make? 👇

Our team meetings have been looking a little tastier lately… 🧁🧀

These Lemon, Ricotta & Hazelnut Muffins were made using homemade ricotta from our Mozzarella & Ricotta Cheese Making Kit.

They didn’t hang around for long, so we thought we’d better share the recipe. Save this one for your next batch of ricotta 👇

🍋 Lemon, Ricotta & Hazelnut Muffins
Makes 12

You’ll need:
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
150g caster sugar
Zest of 2 lemons
2 large eggs
250g homemade ricotta
100ml mild olive oil
60ml milk
2 tbsp lemon juice
1 tsp vanilla extract
60g hazelnuts, roughly chopped

For the topping:
75g icing sugar
1–2 tbsp lemon juice
30g finely chopped pistachios
A little lemon zest

Method:

1. Heat the oven to 180°C fan and line a 12-hole muffin tin.
2. Mix the flour, baking powder, bicarbonate of soda and salt together.
3. In another bowl, rub the lemon zest into the sugar, then whisk in the eggs, ricotta, olive oil, milk, lemon juice and vanilla.
4. Gently fold the wet mixture into the dry, followed by the chopped hazelnuts. Be careful not to overmix.
5. Divide between the cases and bake for 18–22 minutes, until golden and springy.
6. Once cool, mix the icing sugar with enough lemon juice to make a thick drizzle. Spoon over the muffins and finish with the chopped pistachios and lemon zest.

Father’s Day gift idea: sorted 🍺🧀

For the b**r lover who already has enough socks… meet The B**r Lover’s Cheese Making Kit.

Make golden b**r-battered Cypriot-style cheese, squeaky ale-washed cheese curds, and even halloumi-style burgers perfect with an ice-cold pint.

12 batches, easy recipes - Dad can enjoy b**r and cheese nights again and again.

Cheers to that 🍻

**rLoversGift