Simple Vanilla Cheesecake Recipe by Kelvin Mullins
Kelvin Mullins is the Group Pastry Chef for the Pig Hotels and he recently had fun putting together this delicious Vanilla Cheesecake...
RECIPES & NEWS
We just love creating new twists on our signature cheeses or adding them to dishes to enhance flavours and we often work with local chefs to create unique dishes to delight guests. You can see some of our recipes below so that you can try them in your kitchen.
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Baked Blyton and Roasted Rhubarb
Its rhubarb season which means allotments, gardens and farms will be overflowing with an abundance of this deliciously sharp fruit....
Interview with The Pig Hotels
We love working with local restaurants and we have had some exciting meetings with the team at The Pig Hotels for their restaurants. We...
DFDFA Food Producer of the Year 2020 - WINNER!
So this really did just happen! I just wanted to share this incredible news with you all. It’s been a horrible year for everyone, but the...
Shiny Stars & Gold Medals
We are thrilled to announce that 6 of our 7 Sheep’s milk cheeses have been awarded a total of 4 gold medals and 6 gold stars from 2...
A Message from Kris of The Burnt Chef Project
The Burnt Chef Project (a non-profit social enterprise) was setup back in 2019 off the back of countless conversations with friends and...
Austen baked eggs by Philippa Davis International Private Chef and Food Writer
Tasting like it’s come straight out of a feta barrel on a Greek Island our Austen cheese is creamy, bright and delicious. Perfect for...
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...
Spiced Burns fries with honey and herb yogurt dip
Similar to a great halloumi, Burns is a creamy, salty cheese with a satisfying squeak! Instagram philippadavis_food Recipe by Philippa...
Philippa Davis, international private chef and food writer
Philippa Davis is an international private chef and food writer (BBC Food, House & Garden, The Field magazine). She has worked in London...
Creating new cheeses and new recipes with James Golding
It is always fun to experiment with some of the bi-products of our signature cheeses to create new and delicious products. In this case,...
Recipe for an appetiser with Hardy's Cheese, root vegetables, gooseberry and apple Marigold.
This delicious tasting menu dish was created by Jesse Wells, Head Chef at the Forest Lodge Hotel. This was actually the first dish I...
Recipe for Hot Cross Bun Loaf by Jesse Wells
Jesse Wells is the Head Chef at Terroir Tapas and his amazing recipe of a Hot Cross Bun Loaf pairs perfectly with our Hardy and Orwell...
Granola with Shakespeare Brie and white truffle honey by Jesse Wells.
We have recently worked with Jesse Wells, Head Chef at the Forest Lodge Hotel, to come up with this unique spin on a classic granola....
Winner of Best Dairy Producer at the Taste of Dorset Awards 2019
We were totally thrilled to announce we have won Best Dairy Producer 2019 in The Blackmore Vale Taste Awards 2019. Our heartfelt thanks...
Recipe for Braised Oxtail & Creamed Hardy Cheese Polenta - by James Golding at The Pig Hotels.
We had great fun working with James Golding, Exec Chef from The Pig Hotels to come up with this recipe. Ingredients for the Braised...
Welcome to the Book and Bucket Cheese Company!
Here at the Book and Bucket Cheese Company, we hand make our cheeses from 100% sheep milk and we are passionate about creating a...