We’ve long since been a nation of cheese lovers, but nowadays Britain is well and truly on the foodie map as a great cheese producer too.

British producers are not only offering world-beating traditional varieties, but developing their own versions of tried and tested continental cheeses too.

And while cheese is delightful eaten straight off a board, there are endless ways to use it in cooking too, and you’ll find lots of recipes on the British Cheese Board’s website britishcheese.com

GRILLED CAULIFLOWER AND BLUE CHEESE SOUP

  • 1 medium cauliflower (approx 800g) broken into florets
  • 350g onions, finely chopped
  • 1tbsp rosemary
  • 2 garlic cloves, finely chopped
  • 2tbsp olive oil 1tbsp flour
  • 900ml semi-skimmed milk
  • 500ml chicken stock
  • 125g blue cheese in small lumps
  • 1tsp paprika
  • Black pepper
  • Rocket to garnish

Heat the oil in a large saucepan. When the oil is hot, add the onion and soften slightly, then add the cauliflower, garlic and rosemary. Cook for around 10 minutes, or until the onion is very soft and a golden colour, stirring all the while.

Stir in the flour, milk and chicken stock.

Season and bring to the boil. Cover and simmer gently for 30-35 minutes or until the cauliflower is very soft.

Cool the soup a little then puree in a blender or with a hand blender. Return to the rinsed pan and reheat gently.

Dilute, if necessary, with a little extra stock and correct the seasoning.

When ready to serve – the soup can be made to this point the day before – turn the grill on high.

Place the bowls in a roasting tin. Stir 50g of blue cheese – Claxstone’s Smooth Blue would be a good choice, available from claxstone.co.uk – into the soup and ladle into shallow, heatproof soup bowls (the bowls need to be quite full).

Sprinkle the reserved cheese and a little paprika over the soup.

Boil a kettle of water and pour the hot water into the roasting tin around the base of the bowls to make a bain-marie. Using oven gloves, carefully lift the roasting pan under the grill and cook for five to 10 minutes, or until the tops are golden and bubbling.

Carefully remove the roasting tin from the grill and lift the bowls out.

Gently wipe dry and garnish with rocket.

Serve the soup with warm soda bread or cheese scones.

FARMHOUSE CHEDDAR LINGUINE WITH BACON, MINT AND PEAS

  • 300g linguine
  • 1tbsp olive oil
  • 4 rashers bacon, snipped into pieces
  • 2 garlic cloves, very finely sliced
  • 1 bunch spring onions, finely chopped
  • 100g frozen petit pois or garden peas, thawed
  • Zest of 1 lemon
  • 75g Farmhouse Cheddar cheese, finely grated
  • 12 mint leaves, shredded
  • Salt and black pepper
  • Mint leaves and extra grated Farmhouse Cheddar, to garnish

Cook the linguine in plenty of boiling, salted water for 10-12 minutes, or one minute less than the pack instructions to ensure it’s al dente and not gloopy.

Meanwhile, heat the olive oil in a frying pan and sizzle the bacon for two to three minutes before adding add the garlic and spring onions.

Cook gently until softened, without browning. Add the peas, then heat gently, stirring for a couple of minutes.

Drain the linguine, making sure to keep four tablespoons of the cooking liquid, then return it to the saucepan with this liquid. Stir in the bacon and peas, add the lemon zest, Cheddar and mint leaves, stirring gently to combine. Cook over a low heat for about two minutes, until thoroughly reheated.

Season to taste, going easy on the salt as the liquor and bacon will add plenty.

Transfer to four warmed plates. Serve garnished with fresh mint leaves and a little extra grated Cheddar.

WENSLEYDALE CHEESE & APPLE FRUIT BREAD BAKES

  • 1 large egg
  • 150ml milk
  • 1/2 teaspoon vanilla extract
  • A few pinches of ground cinnamon or a few grates of nutmeg
  • 4 thick slices fruit bread
  • 1 apple - crisp, such as a Cox, Pink Lady or Braeburn
  • 100g Wensleydale cheese, thinly sliced
  • 4tsp honey or maple syrup, to serve

Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease a baking sheet with vegetable oil.

Whisk the egg, milk and vanilla extract together in a bowl. Add a pinch of either cinnamon or nutmeg. Dip the slices of fruit bread into the egg mixture, allowing them to soak for a few seconds before transferring to the prepared baking sheet.

Core and thinly slice the unpeeled apple, arrange the slices on the bread, then finish off with the sliced Wensleydale cheese. Sprinkle with a little extra cinnamon or nutmeg.

Bake in the oven until golden, should take four to five minutes, then serve, drizzled with a little honey or maple syrup. You could also serve with a spoon of Greek yoghurt or a spoonful of creme fraiche.