September’s cheese of the month is…
Crofter Sheep Cheese
This month we turned our hand to sheep’s milk cheese. Our friends at Ford Farm hand make their Crofter Sheep Cheese in the heart of Dorset, taking inspiration from Manchego, Spain’s most popular and famous cheese.
Crofter Sheep Cheese is made with milk sourced from local Frieslands and Polled Dorsets using a process that is performed almost entirely by hand. The cheese is pressed into cylindrical moulds, which are then bound in cheese cloth before being left to age for around six months. A relatively young cheese full of nutty sharp flavour.
September’s recipe is a twist on the classic French dish, potato gratin. Gratin makes for a delicious side dish to any meal, but we think our Crofter Sheep Cheese Potato Gratin might just steal the show…
September’s recipe is:
Crofter Sheep Cheese Potato Gratin
- 300ml whole milk
- 500ml double cream
- 1kg Maris Piper potatoes
- 2 cloves garlic
- 300g Crofter Sheep Cheese
- Rosemary for garnish
- Peel and very thinly slice potatoes.
- Peel and crush garlic. In a jug mix together milk, cream and garlic. Season with salt and pepper.
- In a shallow dish place 2 layers of potato slices. Sprinkle over some of the cheese and pour on some of the cream mixture.
- Repeat step 3 until all potato, cream mixture, and most of the cheese is gone.
- Bake for 50 minutes- 1 hour at 160 degrees.
- Sprinkle the remaining cheese on top and put in the grill for 10 minutes.
- Garnish with rosemary and serve.