Recipes for Gloucester Cheese Sold in Wrapped Block Unopened

Ingredients

• 1 sheet of puff pastry
• 200g expired Gloucester Cheese, grated
• 2 large tomatoes, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. Place the puff pastry sheet onto a baking tray lined with parchment paper.
3. Sprinkle half of the grated Gloucester Cheese over the puff pastry.
4. Arrange the tomato slices evenly over the cheese.
5. Drizzle the olive oil over the tomatoes and season with salt and pepper.
6. Sprinkle the remaining grated Gloucester Cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and the cheese is melted and bubbly.
8. Remove from the oven, let it cool for a few minutes, then slice and serve.

Ingredients

• 1 loaf of French bread
• 4 cloves of garlic
• 2 tablespoons of butter
• 1 cup of grated Gloucester Cheese

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the French bread into slices, but not all the way through.
3. In a small bowl, mix together minced garlic and softened butter.
4. Spread the garlic butter mixture between the slices of bread.
5. Sprinkle the grated Gloucester Cheese on top of the bread, making sure to get it in between the slices as well.
6. Wrap the bread in aluminum foil and place it on a baking sheet.
7. Bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
8. Serve hot and enjoy!

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 500g broccoli florets
• 750ml vegetable broth
• 200g expired Gloucester Cheese, grated
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the broccoli is tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the grated Gloucester Cheese until melted and well combined.
6. Season with salt and pepper to taste.
7. Heat the soup over low heat for an additional 5 minutes, stirring occasionally.
8. Serve hot and enjoy.

Ingredients

• 1 9-inch pie crust
• 1 cup shredded Gloucester Cheese
• 1 cup chopped vegetables (e.g. bell peppers, onions, mushrooms)
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Press the pie crust into a 9-inch pie dish.
3. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
4. Spread the chopped vegetables and shredded Gloucester Cheese evenly over the pie crust.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
7. Allow the quiche to cool for a few minutes before slicing and serving.