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The Book and Bucket Cheese Company - Shakespeare brie - British Cheese - Artisan Cheese

Double cheese stuffed beef and herb meatballs By Philippa Davis

Shakespeare is a creamy, lively white bloomed rind cheese similar to Brie. Perfect as part of a cheese board, baked and served with crusty bread or hidden inside these beef meatballs!

Orwell and Wilde (the wild garlic version) are both super creamy, smooth soft cheeses that can be smeared over crackers, whipped into dips or also added to meatballs like in the recipe below.

Shakespeare stuffed beef, Orwell and herb meatballs

Recipe by Philippa Davis

Makes 12 balls


400g grass fed minced British beef

10g parsley, finely chopped

1 tsp fennel seeds

1 free range/organic egg, lightly beaten

60g Orwell or Wilde cheese

20 g fresh breadcrumbs

½ tsp dried chili

60g Shakespeare, cut into 12 x 5g cubes

3 tbsp olive oil to cook


1)Mix well all the ingredients, apart from the Shakespeare, in a large bowl with some salt and pepper.

2) Portion into 12 small handfuls and lay out on a flat tray, they will weigh about 45g each.

3)Taking one small handful of beef mix, flatten out into a disk in the palm of your hand, place a cube of Shakespeare in the middle, then fold the meat round to form a meatball. Repeat with the rest.

To cook

1) Heat the oil on a medium heat in a shallow non-stick pan. When hot fry the balls for about 15 minutes or until cooked through, carefully turning during cooking to brown all sides.

Once cooked serve hot.

These can be eaten with pasta, cous cous or rice and are delicious with a slow cooked tomato sauce or our Hardy’s pesto.


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