This is our best selling Cornish Pasty! You’ll love the mature cheddar cheese when its mixed together with our original recipe potato swede and onion. All of the Cheese & Onion Cornish Pasties are served in a short crust pastry case…mmmm….

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.It's very GOOD anyone can make this and if you like chili you'll love this one try it you won't be disappointed

Nacho cheese -- everyone's favorite neon-colored goo -- has been under attack by nutritionists, mothers and cheddar snobs for years. But the true believers remain. As the Super Bowl approaches it's time to embrace the sticky, orange substance with love.

There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions.

UK Based Wyke Farms Somerset Cheddar arrives in the US for the first time.Wyke Farms, the UK’s largest independent cheese producer and milk processor, are sampling a selection of their award winning farmhouse cheddars at this years Fancy Food Fair in San Diego.

Béchamel sauce (pronounced /beɪʃəˈmɛl/ in English, IPA: in French), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.When it was invented, sauce Béchamel was a slow simmering of milk, veal stock and seasonings, strained, with an enrichment of cream. The sauce under its familiar name first appeared in Le Cuisinier François, (published in 1651), by François Pierre La Varenne (1615 – 1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years. The sauce was named to flatter a courtier, Louis de Béchameil, marquis de Nointel (1630 – 1703), a financier, sometime intendant of Brittany, who is sometimes mistakenly credited with having invented it. Many chefs would now regard as authoritative the recipe of Auguste Escoffier presented in Saulnier's Répertoire: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes".The sauce called velouté, in which a blond roux is whisked into a white stock, is a full hundred years older, having appeared in the cookbook of Sabina Welserin in 1553.Béchamel sauce is the base for a number of other classic sauces including:Mornay sauce (cheese)Nantua sauce (shrimp, butter and cream)Crème sauce (heavy cream)Mustard sauce (prepared mustard)Soubise sauce (finely diced onions that have been sweated in butter)Cheddar cheese sauce (cheddar cheese, dry mustard, Worcestershire sauce)