You can now buy 1.25kg Ivy’s Reserve Vintage Cheddar.
Our grandmother Ivy served her vintage Cheddar as it came but she also loved to use it for cooking. Here’s a selection of delicious recipes, hot and cold, that bring out the best in Ivy’s Reserve.
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Asparagus, Cheddar & Fresh Herb RisottoA fresh, creamy and comforting Spring risotto layered with tender asparagus and herbs, finished with Ivy's Reserve Vintage for richness
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Purple Sprouting Broccoli & Chive Tart Homemade or show bought pastry this tart is a seasonal star, featuring purple sprouting broccoli perfectly matched with the nutty, creaminess of our Ivy’s Somerset Red.
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Rhubard & Lemon FriandsDelicately light and airy, these friands sit somewhere between a macaroon and a little cake. Made with whipped egg whites, nutty browned Ivy’s butter and sharp, bright pops of rhubarb, they’re an elegant bake that’s as beautiful as it is delicious.
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Creamy Leek & Wild Garlic Pesto Pasta Bake This comforting Creamy Leek & Wild Garlic Pesto Pasta Bake brings together the best flavours of early spring. Fragrant wild garlic and rich Ivy’s Reserve Vintage Cheddar for depth and nuttiness.
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Savoury Beetroot, Ivy’s Reserve Somerset Red & Spring Herb Pancakes Pleasingly pink and savoury thanks to the nutty flavour of Ivy’s Reserve Somerset Red cheese, these pancakes make a striking romantic dinner, or impressive supper for friends.
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Upside Down Blood Orange & Polenta Cake Blood orange season is fleeting, so make the most of it with this cake, which is a bright, zesty treat. Blood oranges are sharper and more intensely flavoured than typical oranges, making them an ideal ingredient for sweet cakes.
Grape Crumble Cake Aromatic rosemary is stirred through the cake batter which adds a piney deliciousness to the cake. Serve with cream or ice cream (or both)
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Flavoured Butters Ivy’s butter is rich and perfectly seasoned, elevate it even further with these three complementary recipes.
Miso-Laced Cauliflower Cheese There are few dishes more comforting than cauliflower cheese, and while it makes a great side dish to a roast, it’s also a fantastic mid-week dinner served with potatoes and dressed salad.
Ginger + Tahini Chocolate Fridge Cake Densely chocolatey and satisfying without even having to turn the oven on, this fridge cake comes together quickly and lasts for days.
Sherry Glazed Mushrooms on Toast Speedy, sophisticated and just as appropriate on a lazy Sunday morning as on cosy Friday evening.
Kale & Walnut Pasta with Crispy Butter Fried Sage This hale & hearty pasta is a perfect blustery day supper.
Melon, Cucumber & Mint Salad with Ivy’s Reserve Somerset Red Crispsthis salad makes the most of fragrant Summer melons, pairing them with savoury, nutty Ivy’s Somerset Reserve Red.
Fig & Earl Grey Upside Down Cake The delicate bergamot flavour of Earl Grey tea complements the jammy sweetness of ripe figs, which gleam with a slick of caramel.
Brown Butter Cherry Pie Impress your guests with this indulgent cherry pie made using our creamy salted butter.
Minted Strawberries with Black Pepper Shortbread Black Pepper and Strawberries may not seem like an obvious flavour pairing, but the gentle fragrant heat from the pepper complements the juicy brightness of the tomatoes perfectly.
Charred Broccoli with Anchovy Sauce and Shaved Cheddar Creamy anchovy sauce, crispy breadcrumbs and intriguingly complex Ivy’s Reserve Vintage Cheddar transform humble broccoli into a totally addictive vegetable.
Asparagus and Cheddar Tart with Nutty Cheddar Pastry Asparagus and Cheddar Tart with Nutty Cheddar Pastry
Roasted Pumpkin RisottoWarming pumpkin risotto featuring Ivy’s Reserve Somerset Red & Salted Farmhouse Butter.
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