Top 10 ways to use up cheese leftovers

Christmas is to eating what Black Friday is to spending: one big binge. At least it is in my case. Somehow, after a three course mega-meal I still managed to find room for copious chunks of Comté and Monte Veronese (the latter is truly the dairy version of Pringles. Try it, you’ll see).

Now, the food coma has just about subsided and the fridge is chock full. 

Are you stuck with half a wheel of Brie? Perhaps there was the Stilton that didn't quite get away, or a half-eaten slab of Manchego. Whatever you have left, never fear, there’s a dish out there crying out for it. In fact, I've kindly put together a list to help all of those poor leftover cheeses that would otherwise be languishing on the shelf. Take pity, and try some of these.

Have a cheesy new year!

1. Brie, apple & onion tart – great for using up extra cranberry sauce, too. Serve hot or cold. 

2. Brussels sprout, bacon & Stilton pizzettas – add other toppings as you desire: sprouts, ham, turkey. The pizzetta is your oyster 

3. Cheeseboard soufflé & seasonal salad – not only does this use up all of your cheese, it looks super impressive 

4. Boxing day quesadillas – forget the turkey sandwich, take your tastebuds to Mexico 

5. Christmas quiche – this will take care of any Cheddar and Stilton rejects 

6. Green veggie fritters – best with soft cheeses, and, with all the added greens, sorta healthy 

7. Oozy cheesy pasta with crispy pangritata – it’s oozy, it’s cheesy, what’s not to love? 

8. Watercress and Wensleydale soup - Wallace would be proud 

9. Potato croquettes with bacon and cheese – instead of making a new batch, you could mash up your leftover spuds too 

10. Quick croque madame – au revoir, Gruyere! Plus, a quick way to use up all of that delicious leftover ham 

Keeping it raw

Strolling through Covent Garden has its benefits—namely Neal’s Yard Dairy.

Although we were engaged in post-Christmas bargain hunting, it seemed wrong not to pop into this long-respected cheese establishment. It was on the way after all.

The shop is compact and the staff are welcoming. We were dutifully offered several samples without any prompting, and eventually selected Kirkham Lancashire for an honorary place in our fridge (and stomachs).

This creamy, unpasteurised cheese is made by the dedicated Kirkhams of Beesley Farm—the last unpasteurised cheesemakers from Lancashire.

Indeed, the Kirkhams are determined to keep their cheese raw. And, by staying a relatively small business, they can do just that, controlling the process from start to finish to achieve the best flavour possible.

In the video below, Graham Kirkham explains that it’s not about being the biggest producer, it’s about the results: “We want the best flavours.” He also reveals that part of their traditional process involves putting butter on the outside of the cheese. The result is an irresistably creamy taste, while the texture is smooth and moderately firm.

The helpful staff member at Neal’s Yard advised that Kirkham Lancashire goes excellently with a slice of Christmas cake. Perhaps it goes well with other types of cake too. Only one way to find out!