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 

Balearic hunk

I was introduced to Sacanova – no, Google, I don’t mean Casanova – by my parents, who’d kindly brought some back from their recent holiday to Majorca. This sizeable piece of cheese actually originates from one of the smaller Balearic islands, Menorca. 

Sacanova is nice and squishy, speckled with little holes and encased in a bright orange rind. Creamy and mild, the slight tanginess instantly reminds me of a sheep’s cheese such as Manchego or Ossau-Iraty. For the record, it’s classed as an aged Mahon, which is a white cheese made from cow’s milk. 

Although I enjoyed it neat, you could try it with a sprinkling of black pepper, tarragon and olive oil - apparently the traditional manner of eating Mahon cheeses. While inoffensive – more boy band than lothario – I for one wouldn’t turn down another serving of Sacanova.

Baaaattle of the sheep’s cheese: Manchego vs. Ossau Iraty

Two types of sheep’s cheese—one Spanish, one French. Which would ewe choose?

Manchego is the most popular sheep’s cheese, and with good reason. It originates from the La Mancha region of Spain, south-east of Madrid, where dutiful Manchego sheep produce thick milk, which explains the uniquely rich flavour characteristic of this semi-hard cheese.

Taste the Difference Manchego

I tried Sainsbury’s Spanish Manchego, Taste the Difference; I could certainly taste the difference! Nutty, smooth and seriously moreish— the Ferrero Rocher of cheese—I could have easily eaten the entire block, slice by delicious slice.

I felt compelled to make a strange sort of risotto with this gorgeous Spanish specimen. (Even the recipe I adapted has risotto in inverted commas).

Olive, edamame bean, cabbage and Manchego 'risotto'

Odd as it looks atop garish purple cabbage, the Manchego rose to the occasion, adding a welcome creaminess. And in my view, any dish that involves lashings of butter and wine can never go far wrong. Man, I love Manchego 5/5.

It’s a tough act to follow, and Ossau Iraty is no pushover. Produced in the south-western part of France in Aquitaine, it’s one of only a handful of sheep’s cheeses to boast the Appellation d'origine contrôlée (AOC), the highest possible protection of origin. Plus, it’s a two-time winner of the best cheese in the world title at the World Cheese Awards.

Ossau Iraty 

With such an impressive CV, Ossau has every reason to be revered. It’s slightly firmer and paler than Manchego, yet the flavour is stronger, less nutty, and the texture is smoother. I ate it melted on toast with some fruity chutney, and it was perfectly palatable. That being said, I didn’t feel a desire to scoff the whole wedge, as I had experienced with the Manchego. Ossau alrighty 3/5.