LOVE LOCAL
THREE CHEERS FOR CHEESE!
Cheese is one of the oldest means of preserving milk – and while it does contain fat and saturated fat, which we’re advised by the Food Standards Agency to limit, the quantity of fat that cheese contributes to children’s diets is low. Cheddar is packed full of calcium, protein, vitamin B12 and phosphorus, with calcium in particular vital at all stages of our lives. Te Food Standards Agency has created
an “Eatwell Plate” that shows what a healthy, balanced diet should look like, with dairy products such as milk, cheese and yoghurt making up an important part of this balance. For children, say the British Cheese Board,
mild Cheddar is a perennial favourite thanks to its delicate and creamy flavour. Tey suggest a whole host of ways to cook with cheese based on their type, as follows:
❤ Hard cheeses, such as Cheddar, Double Gloucester, Leicester or Derby, are the most commonly used in cooking, and can be incorporated easily into any recipe, whilst creamy Lancashire is reckoned to be the best cheese for cheese on toast.
❤ Te crumblies, such as Cheshire, Wensleydale, Caerphilly and crumbly Lancashire, are also great for cooking, and can literally be crumbled into your favourite dish. Tey are also great for crumbling onto salads and as they have less than half the salt content of continental salad cheeses like Feta, they can also be a healthier option for those watching their salt intake.
❤ Te soſt cheeses, such as British Brie or Camembert, melt perfectly into appropriate recipes, delivering a delicious creamy taste. Add crispy bacon or sliced grapes for a wonderful taste.
❤ Te blue cheeses are great for adding some colour and extra flavour to a dish. Try a mature Stilton for a stronger taste or opt for some of the other flavoursome blue cheeses, such as Shropshire Blue, Blue Wensleydale or Blue Cheshire, all of which cook perfectly.
Tere are over 700 British cheeses available,
including a huge number made locally here in the South West. Whichever cheese you’re looking to incorporate into your children’s meals, the British Cheese Board have plenty of quick and simple ideas for school lunchboxes, such as these tempting recipes.
SPINACH AND CHEESE PASTA
The combination of spinach, Wensley- dale cheese and pine nuts is fantastic. Plus, this pasta could not be easier to make!
180g dried pasta 250g baby spinach 50g fresh basil leaves 1 clove of garlic 50g pine nuts 50g Wensleydale cheese Half a slice of stale bread
44 | THE WEST COUNTRY FOODLOVER
3 tbsp olive oil 2g salt 1g pepper
1 Cook the pasta in a large pan of boil- ing water for 9-10 minutes.
2 While the pasta is cooking, put all the other ingredients into a food processor and blend together to make the pesto.
3 Drain the cooked pasta under some cold water, return to the pan and stir in the pesto.
4 Leave to cool.
www.cheeseboard.co.uk
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