5 Ways To Cheese Heaven

There's no doubt about it, we all love cheese, whether it's loaded on pizza, melted with bread, stuffed in vegetables or packed in a sandwich. It is one of our most loved ingredients, so when the introduction of the Emile Henry cheese baker came, it instantly become a staple piece in all of our kitchens. 

Some of us like to stick to what we know best, but we are here to provide you with 5 different ways in which you can use your cheese baker. Experiment with flavours and discover the possibilities and satisfaction your baker can provide.

Ingredients

• 140g semi-cured sheep cheese
• 1 apple
• 1tbsp pine nuts
• 1tbsp dried cranberries
• 3 pinches ground cinnamon
• 2 sticks cinnamon
• 3 tbsp honey
• Juice 1/2 lemon
• 3 sprigs thyme
• Freshly ground salt and pepper

1. Preheat the oven to 180°C.

2. Wash the apple, remove the seeds and cut into thin slices around 1/2cm in thickness.

3. Roast the pine nuts in a hot pan for 3-4 mins, stirring regularly.

4. Mix the lemon juice with the honey. Place the cheese in the centre of the cheese baker with the apple slices around it. Add the pine nuts, cranberries, cinnamon and sprinkle the thyme over the cheese. Season lightly.

5. Pour over the lemon-honey mixture. Pop on the lid and bake for 20-25 mins.

Featuring the burgundy Emile Henry Cheese Baker

Lemon & Fresh Herb Baked Ricotta Dip

Ingredients

• 240g ricotta cheese
• 3 garlic cloves (finely chopped)
• 2tbsp fresh thyme (finely chopped)
• 1tbsp fresh rosemary (finely chopped)
• Zest of 1 lemon
• 1tsp salt
• 60g extra-vigin olive oil
• 60g grated parmesan cheese
• Red chilli pepper flakes 

1. Preheat oven to 220°C. Mix all of the ingredients in a bowl until well combined.

2. Transfer to your cheese baker and bake for 10 minutes with the lid on. 

3. Remove the lid and continue to bake for an additional 5-10 minutes or until bubbly and slightly golden.

Featuring the provence yellow Emile Henry Cheese Baker

Sage & Mushroom Baked Brie

Ingredients

• 1 camembert wheel
• 120g button mushrooms
• 15g butter
• 3 sage leaves
• 50ml dry white wine
• 1 pinch ground cumin
• Freshly ground salt and pepper

1. Preheat the oven to 180°C. Insert a knife into the skin of the cheese and cut a cross around 5cm in the centre. Place it in the baker, pop on the lid and bake for 20-25 mins.

2. While you wait, clean the mushrooms with a damp paper towel and cut them in half.

3. Melt the butter in a frying pan, add the sliced mushrooms, sage leaves and salt and pepper, then sauté for 10 mins, tossing regularly until golden.

4. Deglaze with the white wine and continue cooking until the liquid has evaporated. Remove the baker from the oven and take off the lid. Using a knife, gently lift the skin in the centre and place the mushrooms in the melted cheese.

Featuring the mediterranean blue Emile Henry Cheese Baker

Mozzarella Marinara Dip

Ingredients

• 125g mozzarella
• 200ml tomato coulis
• 1tbsp capers
• 10 black olives
• 2 sprigs rosemary
• Freshly ground salt and pepper

1. Put the mozzarella and capers in a sieve to drain for 3 hours beforehand.

2. Cut the olives in half. Preheat the oven to 200°C. Pour the tomato coulis into the cheese baker. Add the olives, salt, pepper and the leaves from one rosemary sprig. Mix together, then place the drained balls of mozzarella on top. Sprinkle the rosemary leaves from the other sprig over the cheese.

3. Pop on the lid and bake for 25 mins.

Featuring the charcoal Emile Henry Cheese Baker

Honey & Walnut Baked Brie

Ingredients

• 1 wheel brie/camembert
• 2tbsp honey
• 120g chopped pecans/walnuts
• 2tbsp extra virgin olive oil
• 1-2 sprigs fresh thyme

1. Preheat the oven to 180°C and place the cheese in the bake, score the top in a checkered pattern.

2. Place the nuts over the top. Drizzle the honey and the olive oil over the nuts. Sprinkle with pepper and thyme. Pop on the lid and bake for 15-20 minutes.

Featuring the burgundy Emile Henry Cheese Baker