Omelette with Aged Chaddar, Smoked Salmon, and Asparagus.

Omelette with Aged Cheddar, Smoked Salmon, and Asparagus

Adapted from the Fromagerie des Basques website

Omelettes do not need much instruction, but sometimes it’s nice to have a suggestion for a filling. In this case, add chives to the eggs before they are cooked, and try layering a few slices of Four-Year-Old Cheddar (the Goat Cheddar would also be particularly lovely here) with smoked salmon and blanched asparagus.



Swiss Half and Half Fondue with Vacherin Fribourgeois and Gruyere

Swiss Half and Half Fondue with Vacherin Fribourgeois and Gruyere

Adapted from the Gruyere AOP website (



400g Gruyere, grated

400g Vacherin Fribourgeois, grated

1 clove garlic, cut in half

4 tsp cornflour

1 ½ cups white wine

1 small glass of Kirsch

pinch of Cayenne pepper


Follow the directions to heat the fondue dish or use a heavy pot.

Rub the fondue dish with the garlic. Leave the garlic in if desired.

In the pot, mix together the grated cheeses and the cornflour. Add the white wine and bring to the boil, stirring continuously. When the cheese has melted, add the Kirsch and Cayenne and turn down the heat to very low.


Serve with cubed bread and enjoy.

Baked Eggs with Mushrooms and Wensleydale

Baked Eggs with Mushrooms and Wensleydale

(adapted from Katriona MacGregor’s recipe in The Telegraph)


Ingredients to serve 2:

1 small onion


1 clove garlic, crushed

250g mushrooms (preferably cremini), finely chopped

handful of chopped parsley

50g Wensleydale, plus a little extra, crumbled

2tbsp whipping cream

2 eggs



Preheat oven to 350F. Soften the onion in butter; add the crushed garlic and mushrooms. Sauté over a medium-low heat until all the moisture has cooked off. Add the parsley and most of the Wensleydale; season to taste with salt and pepper. Stir until well combined and the cheese has melted.


Divide the mixture between two ramekins. Make a well in the centre of each, crack an egg into the well. Pour a tablespoon of cream over each egg, top with the remainder of the Wensleydale. Bake for fifteen minutes, until the white has set but the yolk is still runny. Serve immediately, with toast.

Smoked Oka Open-Face Sandwiches

Smoked Oka Open-Face Sandwiches

(adapted from Cheese Bar by Agropur)


raisin bread

maple butter

Oka L’Artisan Smoked, sliced


This isn’t so much a recipe as a suggestion for an intriguing all-Canadian sweet sandwich using flavours of late winter: maple and smokiness. Toast the raisin bread, spread with maple butter, and top with Smoked Oka.

Seasonal Vegetable Skewers with Alexis Doiron

Seasonal Vegetable Skewers with Alexis Doiron


It’s getting to be barbecuing season—or at least, so we can hope! I suggest using seasonal asparagus, cubes of Alexis Doiron cheese, red onions, and cherry tomatoes (which you can get from a couple local farmers with greenhouses…), but of course this is a very flexible recipe, and you might add a red pepper or anything you please.


Pre-heat the grill/barbecue. Cut the cheese into cubes and the asparagus into manageable pieces. Thread cheese, onion, tomato, and asparagus onto skewers. If using an oven, line a baking tray with tin foil before placing the skewers upon it. Broil for about ten minutes, turning the skewers halfway through, until the vegetables are lightly charred. Enjoy!


Halloumi with Caper and Lemon Dressing

Halloumi with Caper and Lemon Dressing

Adapted from Olive Magazine


About 1 ½ cups cooked grains (spelt, bulgar, large couscous, etc.), cooled

salt and pepper

½ lemon

fresh mint, coriander, or parsley – about a handful total

1 large tomato, diced

2 spring onions, diced

halloumi – 1 block, sliced (about ¼ inch/ ½ cm thick)

olive oil

2 tsp capers, roughly chopped

1 red chilli, finely chopped

1 small clove garlic, crushed


In a mixing bowl, toss together the cooked grains, a good squeeze of lemon juice, and salt and pepper to taste, then mix in diced tomato and spring onions. Whisk together 1 tbsp of olive oil with the remaining lemon juice, capers, chili, and garlic. Fry the halloumi slices, either dry in a non-stick frying pan or with a small quantity of oil, until golden.


Serve the grain salad on plates, top with halloumi, and garnish with the caper dressing

Flatbread with Dubliner, Bacon, and Apple

Flatbread with Dubliner, Bacon, and Apple

Adapted from the Kerrygold website


Ingredients (per piece of naan)

Naan bread

3/4 cup Dubliner (or Cheddar, or Crotonese …), grated

3 pieces of bacon, cooked and crumbled

¼ apple, thinly sliced

2 spring onions, sliced


Preheat oven to 400F. Place a few slices of apple on the naan; sprinkle with cheese and add crumbled bacon. Bake until cheese is melted and starting to bubble. Garnish with spring onions and enjoy.