When you are cooking with cheese it is worth exploring some of the more cost-effective alternatives which we have at Lawson’s. We are not suggesting you use these cheeses just for cooking, we stock them because they are good and delicious, but they make good value stand-ins when cooking.
For Parmesan try Grana Padano DOP (Protected Designation of Origin)
Grana Padano is a superb Italian cheese which eats well and makes an excellent alternative to Parmesan Reggiano. With a long respected heritage, it was first produced over 900 years ago by the Cistercian monks at Chiaravalle Abbey near Milan. These days, production over a wider area than Parmesan Reggiano and fewer restrictions on the cows’ diet means it comes at an attractive price without comprising on quality. Our Grana Padano is aged for over 20 months and is fruity, full flavoured, crumbly and grainy.
Grana Padano ca be grated over your pasta, use it in pesto, stir into a sauce or nibble with a glass of wine. To get the most from your Grana Padano, Patricia Michelson in her excellent book, The Cheese Room, recommends grinding up the rind in a food processor with some good olive oil, then storing it in the fridge in a tightly sealed container. It will last for months and can be used to coat pasta, added to a well-reduced tomato sauce or stirred into mashed potato.
For Goat’s Cheese use Chèvre Bouche
We are big fans of goat’s cheese both for a cheeseboard and for cooking. Well-priced Chèvre Bouche is a recommended by many chefs as a great choice when a recipe calls for goat’s cheese, and we could not agree more. Ash-coved Dorstone from Herefordshire, Spanish Monte Enebro, or Norfolk Mardler all deserve a place on your cheese board but are
We are big fans of goat’s cheese both for a cheeseboard and for cooking. Well-priced Chèvre Bouche is a recommended by many chefs as a great choice when a recipe calls for goat’s cheese, and we could not agree more. Ash-coved Dorstone from Herefordshire, Spanish Monte Enebro, or Norfolk Mardler all deserve a place on your cheese board but are luxury to cook with.
Chèvre Bouche is fabulous melted over a toasted baguette and a served with dressed leaves, toasted seeds and walnuts. It is also delicious crumbled over salads and we particularly like Puy lentils and roasted beetroot dressed with Lucy’s Balsamic Dressing.
For Blue Cheese use Bleu d’Auvergne
Bleu d’Auvergne from the Auvergne region of south central France is our firm favourite for recipes which call for blue cheese; it is also lovely with a glass of sweet Sauternes!
Bleu d’Auvergne is matured for four weeks in cool cellars, resulting in a smooth, velvety texture, an abundance of blue veins and a buttery, intense flavour. It has excellent melting qualities and so is delicious melted over steak and served with a peppery watercress salad.