Bring a touch of festivity to your appetiser at Christmas dinner with this carpaccio Christmas wreath. The thinly sliced carpaccio is beautifully combined with tangy arugula, juicy tomatoes and a crunchy topping of seeds. This simple but flavourful wreath is not only pleasing to the eye, but also deliciously light and fresh as a start to an evening of delicacies. A festive appetiser for two, perfect for enjoying together!

This recipe for roasted savoy cabbage with creamy cheese sauce is a true explosion of flavour and a surprising way to prepare this versatile cabbage - just something different from the classic savoy cabbage stew! Inspired by French and Swiss cuisine, the dish combines the flavour of roasted savoy cabbage with a rich cheese sauce based on spicy mustard, garlic and a hint of lemon. The crunchy exterior of the cabbage slices contrasts wonderfully with the creamy sauce . Finished with fresh herbs and a seed mix, this dish is perfect as a side dish for a festive dinner, or as a tasty vegetarian main course. The easy preparation and deep flavours make this recipe a true favourite for cold days!

Risotto with pumpkin is the perfect dish for an atmospheric autumn or winter evening, or as a main course at a special dinner party. The combination of creamy risotto, sweet roasted pumpkin and rich organic goat cheese makes it full of flavour and deliciously warming. This dish is also surprisingly easy to make. Apart from carving the pumpkin and mushrooms, it requires little preparation. While the pumpkin roasts in the oven, you can make the risotto base by gently frying onion and garlic. Slowly add the stock to the risotto rice. This creates the creamy texture. The result is a flavourful risotto. Buon appetito!

Quesadillas are a delicious and quick way to put a tasty meal on the table. In this recipe, we combine the creamy flavour of goat cheese with the fresh courgette and a hint of lemon for extra freshness. The quesadillas are grilled crisp in a pan or contact grill. Together with the spicy salsa, the quesadillas are perfect for a quick lunch, dinner or as an appetiser! Follow the steps below and make these delicious quesadillas in no time.

This colourful beetroot risotto with goat cheese and lemon is not only easy to make, but also a true taste sensation. The sweet, earthy beets combine beautifully with the creamy goat cheese and a hint of fresh lemon. This dish is inspired by the Italian *tricolore*, where the colours green, white and red - represented by the fresh herbs, cheese and beetroot - come together. This makes the risotto not only pleasing to the eye, but also a particularly flavourful dish. Perfect for a festive dinner where you want to impress without spending a lot of time in the kitchen.

We are in the midst of spooky season and we are celebrating with a spookily delicious snack: Boo-schetta! With our creamy Glorious Goat goat cheese and limited edition pumpkin cheese, we give the classic bruschetta a spooky twist, especially for Halloween. Boo-schetta is the perfect treat for a chillingly delicious evening. With our cheese and tomato tapenade, you can put this delicious snack on the table in no time. Be surprised by this delectable combination and make Halloween a feast to remember!

The Pure Perfection Chicken Schnitzel Sandwich is perfect for a quick but luxurious lunch or a lovely relaxed dinner. With the crispy schnitzel, juicy stewed tomatoes and a rich layer of grated Pure Perfection cheese, this sandwich is a real taste explosion. Whether you want to enjoy a hot meal after a busy day, or impress your lunch guests, this dish is always a hit. Combine with a fresh salad and you have a complete meal that is simple to make but packed with flavour!

Op zoek naar een heerlijk vegetarisch recept? Deze gnocchi met zelfgemaakte pesto en Rode Pesto Kaas is perfect voor een smaakvolle maaltijd. De pesto, met cashewnoten, basilicum en rode pesto kaas, vormt de basis voor een romige saus. Voeg de gnocchi toe en laat het geheel even kort koken voor een onweerstaanbare pasta.

Fancy a fresh, summer salad? Then this salad with fresh figs and goat cheese comes highly recommended! In this recipe, we combine the sweet juiciness of summer figs with the rich, nutty flavour of Henri Willig grated goat cheese. This cheese gives the salad just that little extra kick. Add crunchy walnuts and a homemade honey-mustard dressing, and you have a dish that is both easy to prepare and flavourful.

Looking for a surprising twist for your next get-together or dinner party? These crostinis are just what you are looking for. Perfect as antipasti or summer appetiser, surprisingly easy to prepare and ideal for any occasion. These crostinis with Dutch cheese are slightly different from the crostinis topped with burrata and tomato or the peach crostinis, and therefore all the more fun to surprise your guests with.

Take your Croque Monsieur to the next level with Henri Willig's whisky cheese! The Frysk Hynder whisky gives this three-month aged biscuit cheese a rich and very special flavour, perfect for on this classic French sandwich. With the recipe from Cooking Queens, you can put your Croque Monsieur on the table in no time.

The Easter season is approaching and so we treat ourselves to a simple quiche with broccoli and cheese. After all, we love these tasty savoury tarts, especially since you can experiment with them endlessly.

You can eat this cheese sauce with everything!  Whether you're having nachos, loaded fries, broccoli or cauliflower, this sauce is an all-rounder. Also delicious to use as a cheese dip. 

Are you low on inspiration but want something different? We'll get you started with this gorgeous tortilla cake that will be on the table in no time. You see, this is a delectable variation on the familiar stuffed Mexican wraps!

These delicious puff pastry bites with honey mustard and spicy chicken were made by @Ellousiacooking. To do so, she used our honey mustard and creamy Gouda cheese. A delicious snack for any time!

Are you already craving a delicious lunch? Then try this simple recipe for a tuna melt sandwich. With tuna, melted cheese and a touch of paprika salsa, you will have a tasty sandwich on the table in no time. This classic is easy to make and perfect for a quick but filling lunch. Whether you're working from home or want to make something quick, our Henri Willig Cow Organic Young Cheese will make any tuna melt sandwich irresistible.

Discover how to put a delicious pasta with prawns on the table quickly and easily. This recipe combines the freshness of pesto with the rich flavour of black tiger prawns, finished off with the unique flavour of Henri Willig Cow Mediterrano. Whether you are planning a weekday meal or want to serve something special for guests, this pasta with pesto and prawns is guaranteed to be a hit. In just 10 minutes, you'll prepare a flavoursome dish that tastes like you spent hours in the kitchen.

Fancy a cosy evening with a classic on the table? Try our organic cheese fondue, made with the finest Henri Willig cheeses. This recipe is simple, tasty and perfect for anyone who loves good food. With just 30 minutes of preparation time, you will put a delicious dish on the table that is guaranteed to please your guests. Whether you are a cheese lover or just looking for a warm, comforting dish, our organic cheese fondue promises a cosy experience.

Looking for a quick but tasty lunch? Then try this ham and cheese sandwich recipe. Our Tosti à la Henri Willig combines the creaminess of Young Cheese with the salty crunch of ham, all squeezed together between two golden brown toasted slices of bread. This recipe is not only easy to follow, but also provides a delicious twist on the classic ham cheese sandwich. Perfect for when you're short on time but still want something delicious to eat.

Valentijnsdag is dé dag om te laten zien hoeveel je om je geliefden geeft, en hoe kun je dit nu beter doen dan met een smakelijke kaasplank? In dit recept leggen we je stap voor stap uit hoe je een heerlijke kaasplank maakt.

This delicious fresh beetroot salad is delicious all year round! Ideal as a side dish or a healthy tasty lunch  Tip: Use gloves when handling cooked beetroot. This will keep your hands clean! Cook the beets about 20 minutes in water. Let the beets cool and remove the outer layer (skin).  Cut the cooked beets into cubes or slices. Mix the beets with the olive oil and balsamic vinegar in a salad bowl. Season further with salt and pepper if necessary.  Coarsely chop the walnuts and sprinkle them over the beets. Add the rocket. Cut, curl or shave the goat cheese and garnish over the beet salad. 

Make it a party this Saint Nicholas with a gourmet cheeseboard! A perfect cheese board for young and old alike.  In the theme of Sinterklaas, we made a sinterklaas cheese letter but as a drinks board and here's how to make it: Take a nice board and put the different types of cheese on it.  Put the cheese in an S shape on the board. We used the beautiful yellow Gouda&cheese for the letter.  Place the dips between the cheeses and spread the nuts on the board. Further complete the board with some toasts or crackers and fig bread or fruit bread. Add some raw vegetables such as carrots, for example. Especially choose your own favourites! Sprinkle some nice sprinkles in between for that real Saint Nicholas feeling and don't forget the speculaas. Make sure the cheeses are at room temperature before serving.

Peel and crush 3 cloves garlic. Bring a medium pan of water to the boil and cook the garlic cloves with it. Cut the sweet potato lengthwise into 4 equal slices. Cook the sweet potato slices al dente for five minutes and rinse with cold water. Chop the cheese, red onion, cucumber and gherkin. Grill the sweet potato on one side on the barbecue or in a pan. Grill the burger as well. Remove half of the sweet potato slices and the burgers from the barbecue or pan and place them with the grilled side up. Place the cheese slices on top and grill again bottom-side down on the barbecue or in the pan. Finish the burgers by placing the spinach on top of the cheese, then the burgers with cheese on top and the rest of the garnish on top. Brush the sweet potato slices you will use for the top of the cheeseburger with crème fraîche and place them on top of the burger.

Create a festive luxury drinks board with Henri Willig's cheeses! The following cheeses were used for this cheese board: Green pesto - young cow cheese with green pesto, Goat gold - mature goat cheese, Tremendous truffle - young mature cow cheese with truffle. The goat cheese here is placed on a cheese curler that can be used to make beautiful cheese 'flowers'. The pineapple ginger dip is an ideal combination with this cheese. The green pesto and truffle cheese can be cut into dots and strips. Fill the board with the cheeses and alternate with fresh fruit and raw vegetables. Think apple, grapes, carrot and cucumber, for example. Finally, add fresh nuts, olives and crackers.  The result is a beautiful and tasty drinks board!

Ingredients 100g Smokey Gouda cheese 2 cloves&garlic 100g haricots verts string beans 150g (baby) chestnut mushrooms  250g baby potatoes  1/2 cabbage lettuce (washed)   Raw vegetables: Red onion 3 baby cucumbers 100g cherry tomatoes 8 radishes   Dressing: 1 tbsp honey 1/2 tbsp mustard 10 ml olive oil 1 shallot  Pepper and salt    Recipe Smokey Gouda Meal Salad 1. Preheat the oven to 160 degrees. 2. Bring a medium pan of water to the boil and cook the garlic cloves with it. 3. If necessary, cut the baby potatoes into equal parts.  4. Remove the tips (top and bottom) from the haricots verts, then cut in half.  5. Cook the baby potatoes al dente for about 7 minutes. Rinse with cold water to avoid overcooking.  6. Cook the haricots verts for approx. 6 minutes until al dente. Rinse with cold water to avoid overcooking.  7. Grate the Smokey Gouda.  8. Cut the stalks off the mushrooms and fill the cavities with the grated cheese. Place the mushrooms on a plate with baking paper and grill for about 12 minutes. Afterwards, remove them from the oven to cool down for a while. This will give the melted cheese the opportunity to harden and crisp up.  9. Cut the vegetables for the raw vegetables into small pieces.  10. Mix the honey, mustard, olive oil and chopped shallot with a whisk to make a smooth dressing. Season with salt and pepper.  11. Mix the sliced raw vegetables, baby potatoes, haricots verts with the dressing. 12. Divide the head lettuce on the plate and top with the dressed salad and finish with the stuffed cheese mushrooms.    This recipe is gluten-free - all our cheese is prepared with vegetarian rennet and therefore suitable for vegetarians.

Nachos are simple, tasty and you can consume as a snack but also definitely as a meal! Spread the chips in an oven dish or on a baking tray. Grate a nice amount of cheese over the chips (200-400g can easily be done!). So to make spicy nachos, we chose the chilli cheese.  Bake this for 6-8 minutes in the oven at 200 degrees.  Remove from the oven and sprinkle the drained Kesbeke Mexican mix on top. This is fresh AND spicy thanks to the acid and jalapeños.  Serve with the creme fraîche, salsa and guacamole.    How to make the guacamole yourself?  Ingredients:  2 avocados (ready to eat) 1 chopped small onion 1 finely chopped small tomato Salt and pepper to taste finely chopped coriander, a few sprigs to taste about 20 ml of lime juice And possibly a jalapeño pepper if you want it spicier.  Halve the avocados,remove the seeds, spoon the avocado flesh from the skin and put it into a bowl. Mash the avocado flesh with a fork. You can leave bits in, to give it a bit more 'bite'. Season the avocado with some salt and lime juice. This also ensures that the avocado does not turn brown. Add the chopped tomato, onion and coriander and mix into the guacamole. Finally, also add the jalapeño, but taste before adding the whole jalapeño into it in between to make sure it's not too spicy.    Enjoy! 

Do you love sandwiches and rolls or pitas with melted cheese? Then this Greek cheese pita is definitely for you!   Preparation:  Mix the flour and yeast together in a mixing bowl and slowly pour in the wet ingredients and sugar or honey. Mix/knead in about 10 minutes into a nice smooth dough. Add the salt and knead for another 5 minutes or so. Let the dough rise in the mixing bowl for about an hour under a damp tea towel. The dough will start to rise and roughly double in size. Divide the dough into 6 balls and roll out into nice flat rounds. (In Greece, pitas are often folded in half instead of being cut open. They are folded around the filling like a wrap, so to speak. These can therefore also be larger than supermarket pitas) Use flour to prevent sticking to the countertop/ worktop. Fry in a hot pan with a little olive oil. Fry one side for about 2 minutes, and the other side for about a minute. Then top half of the pita with the tzatziki cheese and fold it in half. Also sprinkle some grated cheese over the top and bake a little further until the cheese melts. Be generous with the cheese as the pitas are quite large and very fluffy.     

These cheese croquettes are a delicious alternative to regular croquettes! This is how to make about 25 cheese croquettes: Soak the gelatine in cold water. Meanwhile, melt the butter with the garlic clove in a pan over medium-high heat. Once the butter is melted add the flour and stir until cooked. Keep stirring and then add the stock little by little until everything is absorbed. Turn off the heat and add the cheese, mustard, onion powder, pepper, soaked gelatine and salt. Stir well and then put the mixture in a baking dish with foil over it. Leave it to cool for an hour outside the fridge and then another about 4 hours in the fridge. For breadcrumbs, put the flour, eggs and breadcrumbs each in a separate deep dish. Roll balls of the cheese mixture and pass through the flour, then the egg and then the breadcrumbs. Put them in the fridge for a while and then it's time to deep-fry. About 3 minutes per ball.   Thanks for your delicious recipe Danielle (@Foodaholic.co.uk) 

A delicious recipe with meatballs and lots of cheese is easy to make: Preheat the oven to 180 degrees Celsius. Mix the minced meat, egg, onion, garlic, oregano, basil, paprika, salt and pepper in a bowl. Knead everything well together. Form small meatballs from the mixture. You can decide how big you want the meatballs to be. Heat the olive oil in a large frying pan over medium-high heat. Fry the meatballs in the pan until browned on all sides. Add the diced tomatoes and tomato puree to the pan. Stir everything well and bring the sauce to a boil. Simmer for about 10 minutes to allow the flavours to mix well. Add any extra salt and pepper to taste. Meanwhile, grate the cheese -about 60 to 100 grams- but more is always possible! Slice open your baguette, place the meatballs inside and sprinkle with grated Gouda matured by Henri Willig. Put the whole thing in a 180-degree oven for another 7 minutes so the cheese melts.  You could also use the airfryer, in which case the baking time will be shorter.  

Evelien from @GezelligeRecepten made the recipe for these delicious pistolets with pulled chicken and Gouda cheese. These sandwiches are delicious at lunch and also taste great with drinks.  Brown the chicken thighs in a frying pan with 2 tablespoons of neutral oil. Remove the chicken from the pan and set aside. Sauté the onion, garlic and tomato puree for 2 minutes. Now return the chicken thighs to the pan. Turn down the heat. Mix all the remaining ingredients in a bowl and add to the pan. Put the lid on the pan and after about an hour, the chicken thighs will fall apart. Then stir everything well and your pulled chicken is ready. Cut a pistolet in half and top with slices of Gouda cheese. Top this with the pulled chicken and sprinkle some more grated cheese on top. Put in the oven for 8 to 10 minutes or take the rolls out of the oven when the cheese has melted.

These delicious quick pizzas from @CookingQueensNL will have you on the table in no time. And by quick, we really mean super quick! Preheat the oven to 200 degrees. Spread the flatbread with pesto. Sprinkle the grated cheese generously over the flatbread. We used garlic cheese and young goat cheese, but any combination is of course possible. Halve the tomatoes and divide over the flatbread. Finish with a thin layer of cheese. Place the pizza on the oven rack and bake for 8 to 10 minutes. When the cheese has melted, the pizza can be removed from the oven. Garnish with some basil leaves. Enjoy your pizza!

A tasty lunch that is also stylish and easy? We have it here for you! Fry or grill your asparagus with some oil briefly on high heat in a frying pan or grill pan, 2-4 minutes is enough.  Meanwhile, boil the eggs. Prepare your slices of bread and generously spread 2 slices with the asparagus cheese, then put the other slices of bread on top.  Remove the asparagus from the pan and then fry the sandwiches in the same pan until the cheese starts to melt.  Remove the sandwiches from the pan, place on a plate and garnish with the asparagus the boiled peeled eggs and some salt and pepper to taste.  For an extra explosion of asparagus and cheese, grate some extra cheese on top and your delicious sandwich is ready!

A homemade chilli cheeseburger is the most delicious, right? Of course, you can also opt for a vegetarian variant, in which case you leave out the bacon and use vegetarian burgers.  Preparation: Slice onion into rings and tomato into slices  Fry the onion rings until nicely coloured Fry the burgers in a hot pan until almost done, then put slices of cheese on top so they melt a little extra. We used chilli cheese here for a spicy burger. Cut open the buns and top with the lettuce leaves and the burger. Top with the tomato, bacon, onion rings and favourite sauces. Close the bun and your burger is ready!

We made this plank for Mother's Day. They actually deserve such a tasty board every day! Get creative and cut different cheeses into different shapes. Think cubes, dots, strips and so on. Divide all supplies on the board and give it your own twist.  We made the cheese butterflies based on a recipe by Cees Holtkamp and we used our own cheese for this.  Ingredients: 6 slices of buttercream puff pastry 40 grams of butter 100 grams grated Henri Willig Cow Gold mature cow's cheese Salt  White pepper Curry Preparation:  Take 6 thawed slices of buttercream puff pastry and lay them on top of each other. Roll this out to a slice of about 30x40 cm Then make the cream. Put 40 grams of butter and 100 grams of grated mature cow cheese together in a bowl and mix until creamy. Make sure the cheese and butter are not cold, otherwise it won't mix together nicely.  Once this is done, season with salt, white pepper and curry.  Spread the cheese cream over the puff pastry but leave a border free over the long side, otherwise there will be a double amount of cream there. Fold the puff pastry inwards. Do this from both sides in 2 steps. So first fold in a strip of about 7 cm on both sides. And then repeat this again until both sides come together.  Then grease one side with egg and fold the parts together. Now put the dough in the fridge for 1-2 hours to stiffen, so you can cut easily and sharply later.  Remove the dough from the fridge, cut thin 2-4 mm strips and place on a baking tray lined with baking paper. You can make about 50-60 cheese butterflies with this recipe.  Is the baking tray filled? Then bake the butterflies for 20 minutes at 170 °C Let them cool for a while and serve these pretty butterflies on the cheese board.    

Delectable sandwiches with grilled chicken, a delicious apricot spread, tomato, mayo, lettuce, avocado and our delicious young Gouda cheese. Truly a top combination! Preparation: Flatten the chicken breast and cut into 2 pieces. Mix the herbs with the olive oil and roll the chicken in it. Grill the chicken in a grill pan or in a contact grill until nicely browned and cooked on both sides. Toast the casino sandwiches in a toaster, oven or contact grill until nice and crispy.  Spread the first sandwich with the apricot dip, top with some lettuce and then the chicken. Spread a second sandwich with mayo and top with cheese, tomato and avocado slices. Sprinkle with a little salt and pepper. Place this sandwich on top of the first and put the third sandwich on top. Carefully cut diagonally until you have two triangles. Then cut these triangles again into 2 smaller triangles and insert a skewer so it sticks together nicely.   @Ellouisacooking made these sandwiches for us, and we are definitely going to try this recipe ourselves! Thank you ;-)

Not an Easter egg but a CHEESE egg! Attention cheese lovers, this Easter you will put a real cheese egg on the table during your Easter brunch or Easter drinks! Looks cosy, is super tasty and easy to make. Make sure you use different types of cheese, that way you have lots of variety! Cut it into various shapes such as dots, sticks and roll up slices. That way you get a playful whole. Furthermore, it is nice to serve crackers with it, some baguette,&home-made puff pastry sticks, some grapes and serve with delicious dips. Top it all off with the salami rose and some edible violets. On this board: Paprika cheese Gouda cheese Herb garlic cheese Cumin cheese Fig bread Cheese waffles garden herbs garlic 4 different cheese dips Salami  Grapes Puff pastry stems (French) bread   Thank you for sharing this delicious and beautiful board @borrelsenbites Marcella! 

Incredibly fun on your cheeseboard and at Easter brunch: Easter chicks! Mix the mascarpone with the pineapple and truffle cheese, put the mixture covered in the fridge for at least 2 hours. Put the jersey cheese in a bowl. Roll balls from the mixture and roll them through the cheese one by one. Cut beaks and feet from the carrot and make eyes from the peppercorns. Spread a toast with Henri willig cheese dip and put the chick on it. Note remove the peppercorns before eating the cheese chicks. Serving for visitors? You can also make the eyes out of sesame seeds or pieces of dried seaweed, for example. We think this is super creative, thank you @smullenmetloes!  

An ultimate spring snack, perfect for brunch, lunch or any time! Preheat the oven to 180 °C top-bottom heat or 165 °C hot air.  Fill a muffin baking tin with baking paper or spray it with baking spray and let it dry for a while.  Mix the wet ingredients together. Beat the eggs with the milk and then stir in the oil. Then add self-rising baking flour with the whisk until lumps disappear. Using a spoon, stir in the parsley, cheese and optional ham* and asparagus. Save some as a topping if necessary for the muffin. Spoon the muffin batter into the muffin moulds and top with the remaining cheese/ham/asparagus.  Bake the asparagus muffins until done in 25-30 minutes. (Check if the muffins are done with a skewer) Then let cool in the mould for 5 minutes, then scoop out to cool on a wire rack. Serve lukewarm. *If you want to make the muffins vegetarian, omit the ham. 

Incredibly delicious and easy pizza toast! Ideal for brunch, for example! Spread the tomato paste on the buns, slice the courgette and grill in a pan. Drizzle the cheese over the buns, then top with the grilled courgette, tomatoes and Italian herbs. Bake the toast on the grill setting of the oven for 5 minutes (until the cheese is melted) Serve hot and enjoy!   Thanks for your delicious recipe with our Jersey cheese @fitfood.dioon 

Popping Spring Cheese board The happiest season of the year. Manon from @courgetticonfetti made another beautiful, colourful spring cheeseboard.  The cheeses you see on the board: Lavender cheese Green pesto cheese Smoked goat's cheese Sublime old sheep's cheese She also made 3 simple recipes and further filled the shelf with things you can put directly on it. Incredibly easy, but it looks great! The extra things on the shelf: Spicy mustard Chef's selection Roasted tomato dip  Strawberries Olives  Mandarin Radishes Nectarine Pistachios The 3 simple recipes:  - Egg muffins with smoked goat's cheese Preheat the oven to 180 degrees. Grate 50 g smoked goat cheese and keep half of it aside. Mix the other half of the cheese with 4 eggs, 6 sun-dried tomatoes (chopped), 10 olives (sliced), 1 pressed clove of garlic, 1 tsp Italian herbs and a pinch of salt in a bowl and mix well. Grease a muffin tin (for 6 pieces) and divide the batter in it. Sprinkle the rest of the grated cheese over the top. Put them in the oven for 20 minutes. - Muhammara  Mix 80g roasted paprika, 80g walnuts, 1 clove garlic, 1/2 tsp paprika, 1/2 tsp cumin, a pinch of cinnamon, 30ml olive oil and 20g pomegranate seeds in your mincer to make a tapenade. - Beetroot goat cheese  Blend 1 beetroot and 200 g goat cheese until smooth.   Present this explosion of colour on the table and enjoy!

This vegetarian snack is delicious for any time! Preheat the oven to 180 degrees Celsius.  Make sure you have sliced the red onion, spring onion, pepper and jalapeños. Think half rings and strips.  Grate a generous portion of cheese. We used our Henri's Hero Daslook cheese here, but also delicious is, for example, our chilli cheese, young gouda cheese or, for example, herb garlic cheese.  In a baking dish, place the tortilla chips and sprinkle the red onion, spring onion, pepper, corn, kidney beans and jalapeño peppers on top. Then spread the cheese over the baking dish.  Put the dish in the oven until the cheese in about 10 minutes melted. Mash the flesh of the avocado with a fork. Add some lime juice and season with salt and pepper. Fill several bowls with the roasted tomato dip, avocado dip and crème fraîche. And serve these with the casserole with nachos.   Dip and enjoy!

Preparation: Beat the cottage cheese with the milk, oil and egg and yolk. Mix flour with baking powder and salt and add that (you may need a little more flour if it sticks too much). Mix until a soft and smooth dough forms (no kneading required). Put into a plastic bag and let rest in the fridge for 15 minutes. Cut the cheese into small strips. Divide the dough into balls and roll each into a circle. Cut up to 8 points from each circle and put some pieces of cheese on the wide side. Roll up each point tightly and bend into a croissant (make sure the point is at the bottom, otherwise the shape will open). Place them on a baking tray lined with baking paper. Brush with egg yolk and sprinkle with sesame seeds, nigella seeds or Italian herbs. Bake them at 200 degrees until done in about 15 minutes.    Thanks for this delicious recipe @ellouisacooking 

A delicious spaghetti, rich in flavour, and super easy! Cut the onion and peppers into pieces Heat the (frying) pan with olive oil Fry the onions and peppers until they colour slightly Meanwhile, finely chop and add the garlic, sun-dried tomatoes and red pepper You can add the red pepper with or without the seeds, without the pepper is less spicy Now fry this together for about 5 minutes on medium-high heat  Then add the passata, let it simmer and stir in between. Cook the spaghetti according to instructions on the packet, here we used fresh spaghetti that had to cook for 4 minutes. When the spaghetti is done, so is the sauce.  Serve the spaghetti and sauce together and grate a nice portion of Pure Gold by Wiebe Willig on top. This cheese has matured for several months, yet is soft enough to melt and has a full flavour.       

Loes made these súper easy cheese sticks! Defrost the slices of puff pastry. Cut each slice of puff pastry into 5 strips. Spread the beaten egg on the strips. Then sprinkle them with our cheese. Loes used the red pesto cheese, the herb garlic cheese and the limited edition sparkling wine cheese. But any cheese will do, of course!  Place them in a preheated 200-degree oven for 20 minutes.  Let them cool for a while and then serve them, for example, alongside a delicious drinks board with a delicious cheese dip (like this plum star anise) or a bowl of soup.  Thanks Loes ( @smullenmetloes) for your yummy easy recipe.     

A cheese board for dessert, but with Dutch cheese! A super easy recipe. Cut the different cheeses into nice slices or strips and place them on the plate. Important is the order of the cheeses. Start with mild and finish with the strongest cheeses.  On these plates, the order is as follows:  - Young gouda, a soft creamy biscuit cheese  - Young sheep's cheese, also soft but with the special delicate flavour of sheep's milk - Aged goat's cheese, rich and full of flavour. Awarded the best hard goat's cheese in the world - Old cow's cheese, a deliciously piquant cow's cheese - Extra old goat cheese, a very deep and full-flavoured, crumbly goat cheese.  Lay these slices or strips neatly side by side on the plate and add a spoonful of the dip or syrup to the plate.  Also add a few pieces of the cracker and a handful of nuts. You eat these in between cheeses, for example. They can neutralise the taste buds neutralise them so that you taste each type of cheese taste good.  And that was it! In short, a super easy dessert but still very nice and tasty.  

Peel the potatoes and cut them into thin slices. Boil or steam these until tender. Meanwhile cut your onion, garlic, tomato and the aubergine. The aubergine went into the airfryer for 10 minutes at 200 degrees. Fry the onion and garlic and fry the vegetarian mince until loose. After about 5 minutes, add the pasta sauce, diced tomatoes, paprika powder and the Italian herbs. Now the mince sauce is ready.  Time to fill the oven dishes!  Several small dishes were used here, but it can also be done in one large dish.  Start with a layer of potatoes and then a layer of minced meat sauce then a layer of aubergine, now a layer of truffle sauce followed by a layer of tomatoes. Then another layer of potatoes and so on until your bowl is full. Grate the truffle cheese until you have a generous layer on the over dish.  These little dishes went into the oven for 30 minutes at 180 degrees.  Bon appetit!  This delicious recipe was created by Amanda from @the_cooking_mommy 

This sandwich is simple but so delicious! Preparation: Toast the bread. Meanwhile, cut the onion rings and fry them in the pan until they are soft and discoloured.  Mix the honey mustard with the mayonnaise and spread one side of the buns with the mixture. Divide lamb's lettuce among the slices of bread and top with the cheese.  Then add the grilled pepper and over that the onion rings.  Sprinkle with some chopped walnuts and top with the ungreased slices of bread.  Cut the sandwich and then secure it with a skewer. If you cut it twice, it will be extra high.  Divide between 2 plates and your simple but delicious sandwich is ready. Enjoy!

Halloween is a party, so this plank is a party too! Preparation:  Cut the different cheeses into different shapes.  For the pumpkin cheese, we cut cubes and also used a pumpkin cut-out mould.  Make strips, dots, cubes and possibly slices of the other cheeses. Cut also cut the plums.  Place the different cheeses spread out on the cheese board. Between the cheeses the nuts and plums. Make slices of the grilled sausage and place these between the cheeses as well. Fill the empty spaces with ghost chips. Add the dips and your board is ready!  For this plank, we used used small pumpkins and paper bats and spiders for decoration. So you can make the shelf as cosy or spooky as you like!   

A delicious lasagne full of flavour with a nice amount of cheese!   Preparation: For the mince sauce: Heat the oil in a large pan.  Fry the minced meat until loose and stir in the onion, garlic and tomato puree. Let this fry for another minute Add the red wine, tomatoes and oregano bring to the boil put the heat on low and simmer for 20-30 minutes until the sauce thickens. For the white sauce: Melt the butter in another pan. Add the flour and whisk until smooth.  Stir in the milk and cream little by little until the sauce is again smooth.  Season with salt and pepper, bring to the boil, then lower the heat and simmer on low heat for 10 minutes. Stir regularly to prevent burning.  Remove the pan from the heat and cover cover.  Cover the bottom of the baking dish with a layer of lasagne sheets and spread some of the white sauce over this.  Spoon a thin layer of the meat sauce on top and sprinkle with some of the cheese.  Repeat these layers and finish with the rest of the white sauce and cheese.  Place the lasagne in a preheated oven at 200 degrees and bake for about 45 minutes until golden brown.  

A drinks board with quite a bit of variety! Indeed, on this board we have used young, old and smoked cheese, and that from cow's milk, sheep's milk and goat's milk.  Cut the cheeses into different shapes. Here we chose for strips, cubes, dots and wedges.  The herb garlic cheese is cut into strips. This works best if you cut the cheese in half first. Then make slices and turn these slices into the strips.  We cut the fenugreek cheese into cubes. In doing so, we cut out a piece where you can put the cubes between. And when the cubes are finished, you can just cut another piece off, of course! You can cut the old sheep's cheese into slices along the side. because the piece&cheese is cut from a larger wheel,&you get those nice long slices of cheese.  Smoked goat cheese is cylindrical and by cutting it lengthwise and then also cutting the halves again, you get long strips that you can then cut into smaller wedges. Divide the cheese between your shelf, and top it with the crackers, nuts and cheese salts. This shelf also has apple segments and we have chosen 2 tasty mustards that taste good with the cheese.  The plank is ready, time to enjoy! 

Healthy, tasty and a great addition to your cheeseboard! Preheat the oven to 180 degrees. Squeeze the clove of garlic. Mix with the olive oil and spread this on the sourdough bread. Make sure you put the pieces of garlic on the bread too, not just the oil! Place them in the preheated oven for 10 minutes, until they have turned a nice golden brown on top. Cut the portobello mushrooms into thick slices and fry them golden brown in a frying pan. Top the bruschettas with the portobello slices a pinch of salt and grated cheese.  Easy and full of flavour  

Make a delicious aged cheese salad with this recipe! Cut the cheese into very small cubes. Mix the cheese in a bowl with the mayonnaise, soya curd, mustard, honey and dill. Taste, and add more honey and mustard to taste. Would you like the salad a little creamier? Then add some more mayonnaise and soya curd. Super simple right? Enjoy!  Thanks for your delicious recipe Manon from @Courgetticonfetti     

Chop the tomatoes and put them in large bowl. Sprinkle salt over the tomatoes and leave for 15 minutes. Cut the onion into rings and the cucumber into cubes. Also open the Tzatziki cheese and cut it into pieces. Add the onion and cucumber to the tomatoes. In a separate bowl, make the dressing with the olive oil, vinegar and water. Stir well and then mix with the salad. Add pepper to taste. Finally, add the Tzatziki cheese. Enjoy your meal, or as the Greeks say, Kali orexi!

Spicy tough hot dogs with caramelised onion.  Cut the onions into rings.  Melt some butter in the pan and add the onions.  Put on low heat.  Put a lid on the pan for 10 minutes.  This will release the moisture from the onions and allow them to caramelise.  When the onions turn brown they are ready, This takes at least half an hour to an hour. Warm the hot dogs.  Grate the smoked cheese.  Cut open the buns, put the hot dog in between, put some of the caramelised onions and smoked cheese on top and let the cheese melt in the oven. Meanwhile, make the mustard mayonnaise.  Mix the mayonnaise, mustard, ketchup and lemon. When the hot dogs come out of the oven put some sauce on them. Cheese tapenade Mix the sun-dried tomato black olives, cheese, pine nuts and olive oil in the food processor, If the mixture is too dry add more olive oil. Thanks again Evelien from @Gezelligerecepten for this sturdy treat! 

A surprisingly delicious alternative to sweet French toast! Preparation: - Spread one slice of bread with honey mustard and cover with a nice amount of cheese. Top with the second slice of bread. - Mix the egg with the milk and season with salt and pepper. - Dip the bread in the egg mixture. - Heat a frying pan with cooking spray and fry the French toast until golden brown on both sides. - Top with smoked salmon and possibly avocado, extra cheese and tomato.

Preparation: Eggs from the oven:  - Heat the oven to 190 degrees.  - Grease ramekins with butter.  - Cut half a leek into thin rings and fry gently in a frying pan with some curry powder, pepper and salt.  - Cut the ham into cubes. Grate the mature cheese, about 2 tbsp. - Now put the leeks, ham, 1 tbsp creme fraiche in the bowl.  - Break the eggs above it, but leave the yolks whole.  - If you don't like runny yolks so much, then whisk the eggs.  - Divide this as best you can between the ramekins so it cooks evenly.  - Top with the cured cheese.  - Take a large baking dish that will hold the ramekins generously.  - Put the trays in it and fill with boiling water so that the trays are halfway in the water.  - Bake for 18 to 20 minutes.  - Make sure the egg is solidified.  - Otherwise, leave it in the oven a little longer.   Mini pita buns (10 pieces):  - Mix water with the yeast, stir and let stand for 5 minutes.  - Put flour, olive oil, salt and water mixture in a bowl.  - Use food processor to make a smooth dough.  - This takes 8 to 10 minutes.  - Cover the bowl with plastic cling film and leave to rise for an hour. - Then divide them into 10 to 12 equal parts.  - Make circles and flatten them with your hand or rolling pin - Cover them with plastic foil and leave to rise for another 20 minutes or so to rise.  - Meanwhile, heat the oven to 230 degrees with the baking tray in.  - Bake the buns for 10 minutes until done. - Spread the buns generously with the chilli cheese and a slice of chorizo. - Leave the buns open to allow the cheese to melt properly. - Place in the oven until the cheese is melted.  - Serve with some slices of cucumber. - Top the lattes of toast with aged cheese and the mayonnaise.   Thank you Evelien from @gezelligerecepten for these delectable ideas for Easter! 

Goat cheese fondue tasty and special!  Surely, cheese fondue is one of the beautiful things in life. And it has been given a good upgrade by @courgetticonfetti! What a grandiose recipe.  Recipe: - Crush the garlic cloves and rub them on the bottom of the fondue pan. - Turn on the fondue pan and gently heat the white wine. - Meanwhile, grate both cheeses. - Once the wine is hot, add a little bit of grated cheese to the pan and keep stirring regularly. Repeat until all the cheese has been used up. It takes a while until all the cheese is melted! - Mix the cornstarch with a little water so that it becomes a thick porridge. Stir this into the cheese fondue and let it thicken for another 5 minutes while you keep stirring regularly. - Done!  Serve with various tasty things to dip in the fondue, for example: - Tasty bread, crackers, breadsticks - Raw vegetables: cauliflower, carrots, radishes, peppers.  Make it your own party! 

Beautiful cheeseboard inspiration for Easter! Our firm tip for a creative cheeseboard; cut the different cheeses in various ways.  On this cheese board:  - Shaved slices of lavender cheese - Dots of aged sheep's cheese - A rose of organic Jersey cheese - Sliced slices of Green Pesto cheese  - Crackers - Tomato - Passion fruit - Pistachios - Balsamic dip The pretty flower shape was created by slicing the organic jersey cheese and placing all the slices in a round dish around each other, giving that pretty effect! The green pesto cheese was cut into wedges and placed placed in another dish. This way, your cheese board is playful and just a little bit different than usual!   Thanks Manon from @courgetticonfetti for this colourful creative board!

Easter breakfast is only really complete with Henri Willig cheese. We have therefore written out our favourite Easter breakfast with croissants, filled rolls and pesto salad for you.  Croissants with ginger jam and caramelised walnuts Bake the bake-off croissants as directed on the packet. Toast the walnuts in a dry frying pan. Turn off the heat and add the honey. Stir well and then leave to cool. Top the croissants with a few slices of Henri Willig coconut cheese, the ginger (orange) jam and the caramelised walnuts. Stuffed croissants with egg Preheat the oven to 200 degrees. Cut off the top of the kaiser rolls and hollow out the rolls with a spoon. Spread the inside of the buns with the Henri Willig Chefs Selection Cheese Dip Roasted Tomato and top with the Parma ham. Crack an egg into the cavity and grate the Henri Willig Fenugreek cheese over the top. Bake the buns in the oven for 20 to 25 minutes until done. Cover the buns with aluminium foil for the last 10 minutes to prevent them from browning too much. Cheese pesto salad Cut the Henri Willig Fenugreek cheese into small cubes. Mix the low-fat cottage cheese, Henri Willig Honey Mustard, pesto and vinegar.  Add the cheese and season with salt and pepper.

Preparation:  In advance, grate the cheese for over the pancake. (You can also shave the cheese if you don't have a grater)  Put the flour in the batter bowl and add a pinch of salt and half (400 ml) of the milk.  Stir with a whisk or mixer to make a smooth batter. While stirring, add the rest (400 ml) of the milk and the 3 eggs. Let the frying pan get well hot.   Toast the pine nuts briefly in the hot pan until they turn light brown. Then heat a dash of oil in the pan. Make sure that each pancake  a little oil in the pan so the batter does not stick.  Pour batter into the pan with a spoon, let it spread out over the bottom and fry the pancakes on one side until golden brown. Turn the pancake over, and sprinkle the grated Jersey cheese over the pancake. Fry the pancake until the cheese is nicely melted. Place the pancake on a plate.   Top the pancake then with some arugula, the toasted pine nuts and the date balsamic dip. Roll up the pancake, cut it in half and secure with a skewer. Then it's a pancake wrap and looks totally festive.  Cold also delicious!

To make this delicious Dutch style Quatro Formaggi Pizza, here is the recipe in which we have used only Dutch Henri Willig cheese. Preparation: - Grate all the cheeses with a coarse grater. Take as much cheese as you like on the pizza! (This is about 25 grams per type of cheese) - Bake the cauliflower pizza base for 3 minutes at 220 degrees. - Then top the pizza with the tomato passata, all the cheeses and some yummy cherry tomatoes. - Bake for another 7-8 minutes, until the edges of the pizza are nicely golden brown. Enjoy your meal!   

A delicious valentine's breakfast with Henri Willig cheese! This recipe is a healthy, delicious and special one to make for those who deserve it! Preparing the omelette rolls:  Mix the eggs with the chilli flakes, pepper and salt. Put some butter in the pan and add a very thin layer of egg mixture. Put the red pesto cheese on top of the egg and a lid on the pan. Now on a slightly lower heat, let the cheese melt and the egg cook. Roll up the omelette and serve with the chives.   Preparation of the blinis: Mix the flour with the milk and yeast. Then add the eggs and salt and mix well. Fry the blinis in some butter for about 2 to 3 minutes each side. Top each blini with the bresaola and then a slice of cheese. Place the slices (without stacking them) in a preheated oven at 200 degrees until the cheese has melted. Now put the tomato slices on top and stack them. Serve with the cress. The kletzen bread is delicious to eat with it and tastes great with the goat cheese and pineapple ginger dip. Enjoy nicely!  Thanks for this delectable recipe Evelien from @gezelligerecepten! 

A tasty spicy cheese board!  Cut the baguette into very thin slices. Mix 3 tablespoons of peanut oil with the grated garlic clove, add some salt. Coat the baguette slices with this and bake crispy in the oven. Assume about 6 minutes per side under the grill. It can also be done on hot air at 200 degrees. But be careful because they can burn quickly. In the meantime, cut the cheese into strips and cubes and prepare the cheese board nicely.  Take a slice of serrano ham and a slice of goat cheese with truffle put this on the sandwich. Grate some of the red chilli cheese, chop 10 Taggia olives and mix together. Cut the puff pastry slices into 4 equal strands. Sprinkle the cheese-olive mixture on top and sprinkle with the sesame seeds. Bake at 200 degrees for 10 to 15 minutes in the oven. garnish with the tomatoes, grapes and remaining olives And enjoy this delicious snack, a spicy cheese board!  Evelien from @gezelligerecepten, thank you for this beautiful and above all tasty cheese board!   

Colourful and delectable waffles with red pesto cheese.  What are you eating today?   Mix the Greek yoghurt with the egg. Add the flour, baking powder, Italian herbs and red pesto. Season to taste with salt and pepper. Grate the cheese into the batter and stir well. Heat your waffle iron and bake the waffles within 3 minutes until cooked and golden brown. Finish with a fried egg and avocado. This recipe is easy and simple and was made by @thamargoesbananas, thanks!  

Meatballs with a little spice! Preparation: - Season the low-fat minced meat with the mince herbs and pepper jack cheese (add as much as you like). Make about 10 meatballs from the minced meat. - Heat a frying pan on the stove and fry the meatballs brown all around within about 4 minutes. - Chop the onion and finely chop the garlic. Add these to the pan with minced meat and fry together for another two minutes. - Add the cans of tomato sauce and bring to the boil. Then simmer for 15 minutes on low heat with the lid on the pan. - Season to taste with salt and pepper and serve.   Voilà, a tasty snack! Thanks @thamargoesbananas for this easy recipe.

Tasty quick quesedillas.    Preparation: - Cook the chicken with the chicken stock within 15 minutes. - Meanwhile, remove the heart from the tomato, dice the flesh and cut the spring onion into rings. Mix this with the corn. - Once cooked, pull the chicken apart with two forks to form pulled chicken. Mix with the tomato mixture, a tablespoon of barbecue sauce and season with salt and pepper. - Place a wrap in a dry frying pan. Grate sweet chilli cheese over this, cover with the pulled chicken mixture and grate another layer of cheese over this. Finish with the second wrap. - Fry over medium-high heat until both sides are golden brown and crispy and the cheese is melted.   An easy recipe from @thamargoesbananas. This can be eaten any time of the day.    

Pesto cheese mini spring rolls, snack for tasty appetites!    Preparation: - Preheat the oven to 200 degrees and defrost the filo pastry. - Then cut the filo pastry slices into 4 equal pieces and brush them with the olive oil. - Place a strip of cheese at the end of each slice and roll up like an egg roll (fold the end inwards and roll up tightly). - Place the cheese sticks on a grid lined with baking paper and bake for 10 minutes until golden brown and crispy. - Serve, for example, with sweet chilli mayonnaise. Voilà, a tasty snack! Thanks @thamargoesbananas for this easy recipe.

Hamburgers with truffle mayo and truffle cheese, a delicious snack for the drinks board and a dream for any truffle-lover. - Preheat the oven to 220 degrees. - Heat a frying pan (without oil or the like) and fry the burgers within about 8 minutes until golden brown and cooked. Once the burgers are just about done put the truffle cheese slices on top. Put a lid on the pan and let the cheese melt. - Meanwhile, bake the burger buns in the oven in about 3 minutes until golden brown. Slice the cherry tomatoes. - Once the buns have cooled, cut them open and spread the truffle mayonnaise on the bottom. (And possibly also on the top) - Then top the bun with the burger, tomatoes and rocket.   Voilà, a tasty snack! Thanks @thamargoesbananas for this easy recipe.  

This cannelloni contains the Henri Willig Herbs & Garlic cheese. A delicious young cheese with herbs and garlic. This suits the dish perfectly, and gives it extra flavour right away. Preparation: Chop 2 shallots and fry them glazed in a large wok or frying pan. Add little by little add the spinach and let it shrink. When the spinach has shrunk, add the nutmeg and some salt and pepper pepper. Mix well, and then put everything in a colander so it can cool and drain cool and drain. You will now use the empty pan for the sauce. Chop the other two shallots and fry them glazed in the pan. Then add the pressed cloves of garlic and fry them for another two minutes. Finely chop the fresh Italian herbs. Add the mutti polpa and Italian herbs to the pan. Let everything simmer on low heat for at least 10 minutes. Grate the Henri Willig Herbs & Garlic cheese with a coarse grater. The spinach has now cooled down a little. Squeeze out as much moisture as possible with your hands and moisture out of it and put the spinach in a large bowl. Add the ricotta cheese, cottage cheese and 2/3 of the Herbs & Garlic cheese to it. Mix well. Preheat the oven to 175 degrees. Take a large baking dish and pour in the tomato sauce. One by one, fill the cannelloni with the spinach filling and place them on top of the tomato sauce. When they are all filled, sprinkle the remaining Herbs & Garlic cheese over the top. Place the dish in the oven for 40 minutes.    This creative and tasty cannelloni was made by @courgetticonfetti

Fancy a special lunch? This sandwich will surprise!    Preparation   Place two sandwiches on a board and top with a layer of spinach.   Cut the onion into rings and the mushrooms into thin slices. Fry these in a pan with olive oil. Then spread this over the two sandwiches as well.   Use a cheese slicer to make thin slices of the goat cheese and place these on the sandwiches.   Sprinkle some Italian herbs over the cheese and divide the slices of Parma ham on top again.   Cut the avocado into thin strips and top with the ham.  Finally, put the tomatoes on the buns and now put the other two slices of bread on top. Drizzle the sandwiches with olive oil.   Put the sandwiches in a preheated oven at 180 degrees for about 15 minutes. If you have a sandwich grill you can also use it.   Thanks  @_foodplaces_ for an inspiring sandwich recipe!

Tasty cheese board with various Henri Willig cheeses and fruit, nice variety.  Preparation: - Using a cheese slicer, shave thin slices of the mature cow cheese and place them nicely spread out on the board.  - Then place the remaining cheeses on the board as well, spreading them out in different places on the board. It is fun to cut up the cheeses in various ways. Think e.g. strips, cubes, slices. - Place the chunks of toast on the board. - Place the dip on the board - Slice the orange and place it between the cheeses. Do the same with the apple pieces. The end result is a varied cheese board as a snack or with drinks Thanks to @_foodplaces_ for the photos of this tasty cheese board!  

This cheese board is the star of the show! Method of preparation: Place the fig/balsamic dip around a central area of your board Shave nice slices of the various family line cheeses and place them nicely around the fig/balsamic dip. Then place the various cheeses all around. It's fun to cut these up in different ways, e.g. slices, cubes, slants. Place the crackers and the kletzen bread with the cheeses Cut the blood orange into slices and put them between the cheeses. Do the same with the small pieces of apple. Scatter the toasted walnuts and olives over your board Recipe ✨ Peel the pear and cut it into very small cubes. Put them in a pan with 2 tablespoons of water and simmer for 5-10 minutes on high heat. Keep stirring well! You may break up the pear pieces a little with the spoon, so it becomes a thick puree. At the last minute, add the balsamic vinegar and simmer for another 1 minute. Put the balsamic pear jam in a small jar with a small spoon and serve with your cheeseboard Thanks to @courgetticonfetti for the beautiful board and the recipe for the jam.

You just make this ultimate appetiser snack yourself! In Christmas colours!!! How fun is that.  The colourful and amazingly delicious cheeses she used for this are from @henriwillig. Recipe (for 20 cheese sticks) ✨ 1. Defrost the filo pastry. 2. If you are using your oven, preheat it to 220 degrees. If you use an airfryer, you don't need to preheat it. 3. Take one large piece of filo pastry. Spray it with baking spray on both sides or grease it very lightly with a little olive oil. Then cut it into quarters (so that you have 4 squares). Repeat this later with the rest of the filo pastry, giving you a total of 20 smaller pieces. 4. Place a strip of cheese on the edge of a piece of filo pastry. Fold the outer sides of the filo pastry over the cheese so that the ends are covered, and now roll the cheese all the way up in the filo pastry. Like rolling up a burrito. 5. Repeat this with all the pieces of filo pastry and strips of cheese. 6. Bake the cheese sticks for 3 minutes in your airfryer at 180 degrees (I find it works best!) or 4-5 minutes in your oven at 220 degrees. Until they are nicely golden brown! Delicious with, for example, some sweet chilli mayonnaise! Enjoy ❤️   Thanks to @courgetticonfetti for the beautiful photos and delicious recipe.

A palette full of colour and cheese Tip for your cheese board:  Cut all the cheeses into different shapes! That way it looks extra fun  Cheeses on the board: - Lavender goat's cheese -&beautiful colour and very unique, special flavour - Red chilli cheese - if you like cheeses with a bit of spice, made with cow's milk.  - Old goat cheese - this old cheese won in 2016 the award for the world's tastiest old goat cheese - Green pesto cheese - soft and creamy cheese with a nice green colour, also made with cow's milk.  Use knives and scrapers to cut the cheese into the desired shapes.  Divide the cheeses on the board and garnish with vegetables, fruit and nuts.  Recipe fig jam: - Cut the fresh and dried figs into small pieces. - Put them in a small pan with a splash of water and a tablespoon of sweetener (steviala, honey or maple syrup). - Turn up the heat and let everything simmer for 5 minutes while you keep stirring. - Blend with your hand blender until you have a nice smooth fig jam! Serve this delicious jam with the cheeses and enjoy! Thanks to @courgetticonfetti for this gorgeous board and the delicious fig jam recipe.

'Go Dutch' with burgers Preparation for the burgers: Finely dice the shallots and beat the egg. Mix the minced meat with the shallots and egg. Season with freshly ground pepper and salt. Divide into 4 equal parts and form into 4 burgers. Fry the burgers in a grill pan or on the BBQ for 8-10 minutes. Preparation for the buns and garnish: Mix the cream butter with the garlic mayonnaise. Cut the onion into large rings. Cut the gherkins into slices. Cut the iceberg lettuce into strips. Cut the rolls open and grill them on the inside until golden brown, e.g. in a grill pan.  and brush the buns with the butter/mayonnaise mixture. Fry the onion rings until golden brown. Top the bun with the iceberg lettuce and pickle slices. Place the burgers on top and brush with ketchup and Henri Willig mustard.  Lay the cheese slices on top and garnish with onion rings and fold the buns.  Serve immediately.     

Italian omelette with Dutch jersey cheese Beat the eggs loose with a fork in a bowl and add a few pinches of salt. Add the cubed cheese and tuna cream, and mix everything. In a pan, heat enough olive oil and when the oil is hot enough the mixture into it. Fry this on low heat possibly with a lid on top. Add the sliced ham and crumbled taralli before flipping the omelette. Bake for about 5 minutes.  Using the lid, invert the omelette and fry the other side, still on low heat. Serve at the table with the taralli and any remaining cheese cubes and tuna cream with pistachios. Excellent as a starter or delicious at brunch or lunch. Courtesy of Henri Willig cheese fan @Le_ricette_stregate who shared this delicious recipe with us.  

Spice it up! Instructions for the chilli: Combine the minced meat and 2 ½ tablespoons of chilli powder. In a large pan, fry the mince with onion and garlic. Drain off the fat. Add the rest of the ingredients and bring to the boil. Turn down the heat to low and simmer uncovered for 45-60 minutes, or until the chilli reaches the desired thickness.   Instructions for the Nachos: For the guacamole, mix the avocado puree with a tablespoon of lime and season to taste. For the pico de gallo, mix the tomato and chopped onion and coriander with a tablespoon of lime and season with salt and pepper. To serve the nachos, place the corn tortillas on a large plate, sprinkle the chilli on top, grate the cheese on top (the cheese will melt due to the heat of the chilli), add the pico de gallo and in the middle place the guacamole and it's ready to enjoy.     Courtesy of our Henri Willig cheese fan @efedefood  for this delicious recipe.   

The preparation method for this colourful high cheese is very simple!   Supplies: Plank Cheese knife Cocktail sticks   Preparation: Uncrust the cheeses and cut the cheeses into wedges Cut the fruit and vegetables into pieces/slices Decorate the cheese wedges with the fruit / vegetables Present decoratively on a board and use a cocktail stick where necessary Make the number you need of each variation, e.g. 5.

Simple garlic bread, full of flavour! Preparation: Preheat the oven to 200 degrees Celsius Cut the garlic into small slices Melt the butter and add the garlic, cook the two together for less than a minute Slice the bread and spread it with the butter and garlic mixture Coat the crust of the bread with olive oil Uncover the red chilli cheese and grate as much cheese as you need (lots of cheese) Spread the bread with it Bake it for 5-7 minutes in the heated oven Garnish it with a handful of parsley   Courtesy of: @aDORAble_amateur who shared this Quick, Easy and Delicious dish shared with us.

Quiche extra delicious with lots of vegetables and our special coconut cheese. And very healthy thanks to the many vegetables! Requirements:  Knife, baking pan, garlic press, cheese grater, mixing bowl, baking tin for quiche, oven Preparation: Preheat the oven to 180 degrees, grease the baking tin.  Cut the pepper, courgette, red onion into small pieces. Squeeze the garlic. Grate the Henri Willig coconut cheese. Fry the bacon nice and crispy. Then add the vegetables and garlic.  Mix the eggs, crème fraîche and 1/3 of the cheese together and add some pepper and possibly some herbs.  Leave the puff pastry to thaw for a while. Preparation: Line the baking tin with puff pastry. Add the vegetable and bacon mixture. Pour in the egg mixture Cover with the rest of the cheese. Place the baking tin in the preheated oven for 45 minutes. And serve immediately or let it cool, as this quiche is also nutritious and delicious when cold.   If you want to make a vegetarian version, you can of course omit the bacon. Enjoy this healthy dish!

With these pancakes, every day is pancake day. And anyway, pancakes can go anytime. Like for breakfast,  brunch, lunch and dinner!   Preparation Pancake batter: Put the flour in a large batter bowl and stir in a pinch of salt. Make a well in the middle and break the eggs above it. Pour in about ¼ of the milk and mix with a whisk or mixer to a smooth batter. While mixing, add the rest of the milk little by little. Baking: Heat a little butter in a frying pan and allow to melt. Pour or spoon some batter into the pan (about 1 tablespoon) and allow to spread all over the surface. Then gently move the pan up and down to make sure the pancake is loose. Turn it over and lightly brown the other side too. Then turn it over again and sprinkle with cheese, put a lid on the pan and let the cheese melt for another minute. You can serve the pancake immediately, or bake a whole stack There are several ways to bake the perfect cheese pancake: - fry one side of the pancake, flip, cheese on top and bake off. Cheese does not bake, does stick to the stack on the next pancake. - possibly fry one side first and flip, cheese on top and flip again to fry the cheese. This way the cheese gets nice and crispy (be careful it doesn't stick in the pan). - fry one side of the pancake, turn it over and cover half of it with cheese. Then fold the pancake in half and fry both sides. Cheese does not fry and does not stick to other pancakes in the pile. - put a thin layer of pancake batter in the pan. Wait a while and then add the cheese slices. When the cheese has melted a little, add another layer of pancake batter on top. Now you can flip the pancake when the top layer has hardened a little. Pancakes are delicious with apple syrup, strawberry jam, but also combine wonderfully with spinach.

Potato leek gratin with sheep cheese, a blissful oven dish! Method: Preparation: Preheat the oven to 180 degrees Celsius.  Cut the white of the leeks into half rings and wash well.  Peel and slice the potatoes and blanch them al dente. Make the béchamel sauce by melting the butter in a pan and adding the flour. &stir everything with a whisk until smooth. Add the milk in parts to make a smooth béchamel sauce. Arrange the potato slices in layers in an oven dish. Pour the béchamel sauce over the potatoes layer by layer. Spoon the sweet jalapeño dip over the potatoes and sprinkle half the leek rings on top. Top with sweet jalapeño dip, pepper and the character sheep cheese. Bake until golden brown in the oven for +- 30 minutes.  This casserole is for eating your fingers!        

A delicious cheese fondue, full of flavour! Method: Preparation: Finely grate sheep's cheese. Finely chop the shallot and bring to the boil on a medium-high heat. Turn down the heat slightly and gradually add the grated cheese. The cheese should melt slowly or it will become stringy and tough.  Meanwhile, make a paste from the cornstarch with a spoonful of wine and pour it into the cheese. The cornstarch will melt the fat and protein from the cheese and prevent it from separating.  A la minute: At the last minute, add the pineapple ginger dip for the finishing touch. Delicious dip with: Carrot / Radish  / Cauliflower / Cucumber / Bread  Note: The cheese fondue thickens as it sits on the table and cools.  

Method: Preparation: Make roux: heat butter, add flour and cook briefly. Stir stock bit by bit into the roux and cook gently. Add white wine and leeks and cook for 15 minutes. Then add 2/3 of the cheese and do not cook again.  A la minute: Ladle soup into cups, swirl pepper over it and add spring onion rings. Garnish with grated sheep's cheese and cress.  Tip:  Delicious with farmhouse bread and Henri Willig sweet jalapeño dip  

Method: A la minute: Cut fresh figs into wedges. Cut open croissants horizontally and spread with fig red port dip. Spread sheep's cheese slices generously over the croissants and top with fig red port dip. Spread fresh fig segments on the dip and garnish with Affila Cress and half the croissant.   

Preparation Cut beef steak into fine brunoise (cubes) into tartare. Divide aged cheese into coarse crumbles and coarsely chop the capers. Mix tartare, cheese, capers and the sweet chilli mayo until creamy. Grease cutting ring with a little vegetable oil and spread the tartare in it and press. A la minute Divide over the tartare the fine frisée lettuce, chunky pieces of old cheese, shallot rings, edible violets, vegetable chips, capers and mini tomatoes or mini chilli peppers. Garnish the plate with drops of mayonnaise.  Tip Do not add salt in the tartare, the old cheese provides a delicious bite and natural salt crystals.   

Preheat the oven to the number of degrees listed on the pizza dough packet. Place a sheet of baking paper on the baking tray and lay the pizza dough over this. Brush the pizza base with the tomato sauce, leaving the edges exposed. Cut the mushrooms into pieces, the yellow pepper into strips and the tomato into slices. Spread the mushrooms, yellow pepper and tomato over the tomato sauce. Then spread the sliced Parma ham over the pizza. Finally, grate the green pesto cheese over the pizza. Bake the pizza golden brown in the oven for 25 minutes. When the pizza is removed from the oven, sprinkle some rocket leaves on top. Enjoy your meal!  

Supplies Cake pan Baking paper Mixer Spatula Recipe Make sure all ingredients are at room temperature and preheat the oven to 160 degrees. Grease the cake tin and line it with baking paper. Beat the butter until fluffy with the mixer. Add the four eggs to the butter and beat slowly. Mix together the white caster sugar, light brown caster sugar, self-rising flour, salt and cinnamon and add it to the butter-egg mixture. Mix all ingredients for a minute with the mixer.  Chop one packet of Henri Willig syrup wafers into small pieces. Fold the syrup wafer pieces into the cake batter. Put the cake batter in the cake tin. Chop half of the other packet of Henri Willig stroopwafels into small pieces as well. Sprinkle these over the cake batter. The rest of the syrup wafers are for while you wait, or you could also put a whole packet on top. Put the cake in the oven and bake for 70 minutes at 160 degrees. Let the cake cool for an hour before cutting it, but it is best warm.  

Preparation Coarsely grate the cheese. Shake tortilla chips in a large bowl. Spread Roasted tomato dip and grated cheese generously over tortilla chips. Cut Madame Jeanette chillies in half and garnish with all other chillies over the tortilla chips for a colourful result.   Tip Delicious in combination with Henri Willig Wheyzen or Tripel beer.

Preparation Peel and crush or slice the garlic. Cut the rind of the sheep's cheese with a sharp knife. Remove the rind from the cheese. Hollow out the sheep's cheese and save this hollowed-out cheese. Keep about half of these chunks of sheep's cheese for another time in, for example, a casserole, on a croissant or over tortillia chips. A la minute Melt with a gas burner (which you use, for example, for&creme brulee) the other half of the sheep's cheese crumbles into the cheese and deglaze it with a generous splash of cognac, flaming the cheese deliciously. Melt the mixture into a nice cheese sauce and melt the cheese generously: the melting cheese creates the amount of cheese sauce you want through the spaghetti. Add the garlic and the Henri Willig roasted tomato dip and stir well. Meanwhile, cook the spaghetti according to the instructions on the packet. Add the cooked spaghetti directly to the cheese sauce in the hollowed-out cheese and stir. Garnish with fresh sage. Side dish A delicious tomato salad with big cheese crumbles completes the dish. Tip You can use the hollowed-out cheese in several ways. If you want to give a good live spaghetti demonstration to your table mates, make it for yourself first: that way you'll get the hang of it. Scrape the cheese thoroughly and burn the cheese with the gas burner to remove all residues (hygiene and turnover of the cheese is important and determines its shelf life). After use, store the cheese in the fridge below 4 degrees Celsius. Restart the recipe when guests come to feast. The cheese is usable until the last crumb, in soup, appetisers or in cheese fondue.  

Preparation Preheat the oven to 200 degrees Celsius. Then clean the orange pumpkin and cut it into wedges about half a centimetre thick. Preparation Line a quiche pan (or springform pan) with the buttercream puff pastry and place the pumpkin segments on top. Beat the eggs with the French curd cheese, curry powder, old Gouda cheese or organic garlic cheese (of your choice), salt and pepper and spread this mixture over the pumpkin. Now spread the thyme over the entire pie and bake it in the oven for 40 minutes until nicely golden brown. Let the pie cool for a while and enjoy this delicious pumpkin pie.  

Break the Henri Willig extra dark chocolate into pieces. Melt them in a bowl in the microwave or au bain-marie. Using a cheese slicer, peel the wax layer/crust off the Henri Willig coconut cheese. Cut the coconut cheese into cubes, dots or other shapes. Cut a pineapple into pieces. You can add a small pinch of chilli flakes to your chocolate fondue. When the chocolate has melted, you can fill the preheated baking dish, with the fondue. Dip the coconut cheese pieces and pineapple into the chocolate fondue. Serve with a good port or red wine.

Preparation: Cut the potatoes into (french fries) chips. Either deep-fry your potatoes or use an oven. Deep-frying: heat the pan to 185˚C and fry the fries in portions for 5 minutes until golden, sprinkle with salt and pepper. If using an oven: preheat the oven to 230˚C/450˚F. Line 2 baking sheets with parchment paper. Drizzle the chips with olive oil and sprinkle with salt and pepper. Mix all the chips together. Arrange them evenly on each baking sheet so they don't touch. Bake for 25 minutes, flipping halfway through, until golden brown. For the gravy, add the butter and flour to a medium saucepan over medium heat. Whisk until the mixture is golden brown. Add the beef stock, Worcestershire sauce and remaining salt and pepper. Bring to the boil and whisk continuously. Make a cornstarch mixture in a small bowl by mixing the water with the cornstarch. Add that to the gravy and stir until it thickens. Remove from the heat and cover to keep the gravy warm. Transfer the fried chips to a large bowl or serving dish, add the small cubes of Organic Jersey cheese and pour the hot gravy over the top. Toss to coat, serve immediately.

Preheat the oven to 200ºC. Cook the pasta according to the instructions, but rinse the pasta 2 minutes earlier so that the pasta is just about ready. Melt the butter in a pan and add the flour, paprika and onion powder. Keep stirring until a paste forms and then slowly add the milk. Keep stirring until a creamy sauce forms.  Add the cheeses and stir until melted. Add salt, pepper and nutmeg to taste. Mix the pasta into the sauce and pour into a baking dish. Sprinkle breadcrumbs on top, if desired, and place the dish in the oven for about 20 minutes. When it is golden brown, remove from the oven, sprinkle with the chives and serve.

This amazing potato and cheese dish is named after the Swedish restaurant Hasselbacken (Stockholm, 1748), where it was introduced. 6 June is Sweden's bank holidays, but of course this dish can be made any day.  So celebrate your day with a Hasselback potato with premium Henri Willig cheese. Delicious with grated Extra Old Sheep's Cheese; young Sheep Rosemary & Thyme or young Cow Herbs & Garlic will add instant spice, and young Cow Red Chili Peppers will add some extra spice. How to: preheat oven to 200°C. Line an oven tray with baking paper. Do not peel the potatoes, just rinse them well. Place each potato between 2 wooden stirring spoons or knives, then slice them into thin slices without cutting them all the way through. Place them on the baking tray, add some salt and pepper. Put them in the oven for 30 minutes, take them out and sprinkle with the grated Henri Willig cheese. Put them back in the oven for another 15 minutes. Then sprinkle them with parsley (optional) and serve. Smaklig måltid! 

Preparation: Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper. Finely chop the rosemary. Divide the Rosemary and the Henri Willig Goat Cheese into 8 portions. Place a sheet of Filo pastry with the tip towards you and sprinkle a strip of finely chopped Rosemary in the middle along the entire length of the pastry. Next to the Rosemary, make a strip of crumbled Henri Willig Goat cheese. Spread a tablespoon of Henri Willig Sweet Jalapeño over the Cheese per sheet. Hit the sides of the Filo dough over the Cheese and roll the dough further to form a cheese stem. Do this 8 times. Place the cheese sticks side by side on the baking tray and bake until crispy in the oven. Place the cheese sticks on a platter and serve with a jar of Henri Willig Sweet Jalapeño Dip.

Preparation: Cut the chives into 4 cm strips. Mix the lettuce with the alfalfa and chives. Fry the fresh chips until golden brown at 180 degrees Celsius. Sprinkle some sea salt and grated cheese over the fried chips. Mix the lettuce mix with Henri Willig Truffle Mayonnaise and serve over the fries.

Preparation: Heat the frying oil to 400 degrees Celsius. Cut the chives into 5 cm pieces. Wash the lettuce and mix it with the alfalfa and chives. Cut the Sweet Potatoes with skin and all into long chips, about 1.5 cm thick. Wash the chips well to remove the starch and pat dry with kitchen paper. Pre-fry the chips in the frying oil for about 3 minutes. Remove the chips from the oil and let them cool on a plate. Then fry them golden brown at 190 degrees Celsius. Spoon the chips into a bowl. Mix the Henri Willig Cheese dip with Truffle through the lettuce mix. Spoon the lettuce mix on top of the chips and serve the dish immediately.

Preparation: Wrap the potatoes in aluminium foil and roast them in the oven at 200 degrees Celsius for 30 to 45 minutes until tender. Halve them lengthwise and scoop out carefully. Crumble the potato crumbs and mix with Henri Willig Roasted Tomato to make the foam. Fill the hollowed-out potatoes with this mixture and top with some cheese. Place the potatoes in an oven at 200 degrees Celsius for a few minutes so that the cheese melts. Stir the milk with the other jar of Henri Willig Roasted Tomato and strain it. Using a frother or hand blender, make the milk frothy. Remove the potatoes from the oven and present them on a plate and spoon a spoonful of Roasted Tomato foam on top.  Tip: Use the Henri Willig Mayonnaise Sweet Chili to dip the bread in.

Preparation: Cut the leeks into half rings and wash them. Clean and roughly slice the shallots and dice the smoked chicken. Meanwhile, bring water to the boil and cook the pasta in it until tender. Heat the butter in a frying pan until golden brown, fry the leeks and shallots and let them stew gently until tender, then add the diced smoked chicken and let everything heat through. Drain the cooked pasta in a colander and remove the stewed leeks, shallots and chicken from the heat. In a bowl, mix the warm pasta, stewed shallots, leeks and chicken. Spoon the contents of Henri Willig Roasted Tomato over this and mix everything together. Serve the pasta on a platter and garnish with fresh herbs and grated Henri Willig cheese.

Preparation: Using a melon ball cutter, remove small balls from the melons. Mix the salad and chicory with the Henri Willig Pineapple/Ginger and divide over the plates. Distribute the raw ham and melon balls on top and sprinkle with pine nuts and Henri Willig cheese. Delicious with Farmers' Bread.

Preparation: Using a cutter or round glass, cut two rounds from each slice of bread. Grill or toast these until golden brown. Place a piece of goat cheese on each round, cut side up, and spoon a generous spoonful of Henri Willig Fig/Red Port or Pineapple/Ginger on top. Put this in an oven at 200 degrees Celsius for a while until the goat cheese starts to melt just slightly.

Preparation: Preheat the oven to 200 degrees Celsius. Top the bread slices with the slices of cooked ham and Henri Willig Cheese. Place them on a baking tray with baking paper and place them in the preheated oven for about 5 minutes until the cheese has melted nicely. Mix the lettuce generously with the Henri Willig Sweet Jalapeño and divide over the melted cheese. Serve the sandwiches on a nice wooden board. Tip: Serve a jar of Henri Willig Sweet Chili Mayonnaise with the sandwiches for a nice dip.

Cook the tagliatelle in water. Slice the courgette and tear or cut the basil. Slice your vegetables if they are not pre-cut. Heat oil in a wok or frying pan and fry all the vegetables for about 8 minutes. Add salt and pepper. Grate Henri Willig's high-quality red Pesto cheese. Drain the tagliatelle, mix in the pesto alla Genovese* and divide among the plates. Arrange the stir-fried vegetables over the tagliatelle. Finish by sprinkling grated Henri Willig Red Pesto cheese over the top. Buon Appetito! Enjoy! * If you like to make your own fresh pesto, put 30gr gr grated Henri Willig Old Sheep's cheese, 30gr fresh basil, 2 tbsp toasted pine nuts, half a clove of garlic, a dash of salt & pepper and 75ml extra virgin olive oil in a blender and blend until smooth

Preparation:   Crumble the honey wafers. Beat the cream and stabiliser, then add the cream cheese, vanilla sugar, (the optional granulated sugar) and vanilla from the pod. Mix gently until there are no lumps. Add the nougatine and mix.  Heat the biscuit crumbs briefly in the microwave or in a pan so that the syrup melts a little. Place a layer of 2/3 of the biscuit crumbs in the cake tin and press slightly. Put half the cream on top of that layer, level it, then make a layer of the other part of the crumb, followed by the rest of the cream.   Cut the remaining honey wafers into pretty shapes and decorate the cheesecake with them. Put them in the fridge for at least 3 hours to stiffen completely.    Enjoy!

In a medium sauce pan, heat half the butter. In it, fry the onion, garlic and thyme, just until the onion is soft but not coloured. Then add the rice and turn up the heat until the rice almost starts to fry. After about a minute the rice is slightly translucent. Now add the wine and keep stirring well. Turn down the heat so that the mixture just keeps boiling. Add a tablespoon of stock each time and keep stirring constantly. Wait each time for the stock to be absorbed before adding another spoonful. When all the broth has been added, keep stirring until the rice is soft, but with still a slight bite. Remove the pan from the heat and now add the Henri Willig Baby Sheep's cheese. Then season it with salt and pepper. Finally, add the remaining half of the butter to make the dish deliciously creamy. Thanks to: @frannfinn & @vitoriacmmarques who shared this dish with us. 

For all culinary lovers, we have come up with a great recipe with cheese and asparagus: Flammkuchen à la Henri Willig, with bacon and onion. You can use our wonderful Asparagus Cheese, or you can use one of these premium Henri Willig cheeses in combination with fresh asparagus: Organic Jersey, Jersey Garlic, Herb & Garlic Cow's Cheese, or the Sheep's Rosemary & Thyme. Flammkuchen, also known as a Tarte Flambée, originated in Alsace, the German-French border region. Flammkuchen is made from bread dough, crème fraîche, onions and strips of bacon. Great as a side dish, with a glass of wine in the afternoon, or even as dinner. As Flammkuchen is light and thin, it is also delicious as a savoury breakfast dish. So very suitable for your Easter brunch. Preparing the dough If made by hand: sieve the flour and add 120 ml water, the olive oil and the salt. Knead until it becomes crumbly. Add the rest of the water and knead until the dough no longer sticks to your fingers. If making it with a food processor, put the flour and salt in the bowl and let the dough hook mix these dry ingredients on the lowest setting. Slowly add the olive oil. Then add the water little by little until the dough no longer sticks to the bowl.  To make the Flammkuchen Preheat your oven to 220 °C. Chop the onion into small pieces, fry your bacon until golden (or darker if you prefer). Put the onion and fried bacon in a bowl, add pepper and mix. Peel the asparagus (and chop off the woody bits at the bottom of the spears if necessary), cook them in water with a dash of salt. Drain and dry, then chop into pieces.   Flour your work surface. Roll out the dough until it is nice and thin and place it on a baking sheet lined with paper. Cover the top with the crème fraîche (leave the edge uncovered) and add the onion and bacon mixture. Then sprinkle the grated Henri Willig Cheese on top. (Do you need a cheese grater? Henri Willig has several, for example this one).    Place the baking tray in the oven and bake the Flammkuchen for 10 minutes until it is crispy and the cheese is melted. Then add the asparagus and bake for another 4 minutes. Once out of the oven, sprinkle with the chives, slice and serve immediately. Enjoy your meal!   By the way, there are more ways to enjoy this delicious combination of asparagus and cheese. How about potato slices topped with melted asparagus cheese in our Cheese Baker? Or be bold, and add some freshly cooked green asparagus spears to your cheese dish.

Place a few leaves of rocket on each amuse bouche. Brush the tenderloin lightly with olive oil. Grind fresh black pepper over the top and place a slice of tenderloin on each amuse spoon. Fry the pine nuts in a dry frying pan until golden brown and grate the green pesto cheese. Garnish the amuse spoons with pine nuts and the grated cheese.  

Preheat the oven to 180 °C. Spread the bread slices with apricot jam and put the cheese on top. Grease the mould extra thick. Cut the slices diagonally and place them in the mould in a tile-like fashion. Beat the eggs with the milk, cream, pepper, salt and nutmeg and pour this mixture over the bread slices. Spread the rest of the butter in clumps over the top. Bake the dish for 30-35 minutes in the middle of the oven until cooked and light brown. TIPS  Gouda fenugreek cheese can be substituted for Gouda natural or Young goat cheese. Instead of nutmeg, take a pinch of cinnamon powder.

Toast the bread slices. Mix the honey mustard with the cottage cheese. Spread it on the bread slices. Divide the lettuce between two spread slices. Place a slice of cheese with apple slices on one slice and a slice of cheese, chicken breast or ham and tomato on the other, sprinkled with pepper. Stack the slices of bread and cover with the third slice with the smeared side on the tomato. Divide the last slice of cheese into strips. Press the sandwich slightly and cut diagonally. Insert a skewer decorated with strips of cheese into each stack. TIPS  Instead of Gouda natural, try Gouda herb-garlic cheese. Replace honey mustard and cottage cheese with tomato ketchup with a dash of paprika or thyme.

Toast the pine nuts in a dry hot frying pan. Stir a dressing of orange juice, olive oil, balsamic vinegar and ginger. Divide the lettuce among the plates. Arrange the mango, kiwis and cheese on top of the lettuce. Pour the dressing on top and sprinkle the dish with pine nuts and mint. TIPS  Organic young cheese can be substituted for Young goat cheese. Replace kiwi with blueberries

Preheat the oven to 180 °C. Sprinkle the meat with salt and pepper and place 2 slices of bacon and 1 slice of Gouda fenugreek cheese on each schnitzel. Fry the shallots and garlic in a little olive oil. Let the mixture cool slightly. Spread this over the cheese. Roll up the meat rolls tightly and secure with a skewer. Fry them golden brown in olive oil. Let them cook in an oven dish for 15 minutes. Deglaze the cooking juices with port wine and add poultry stock. Reduce to 1/3. Thicken the sauce by whisking in flakes of cold butter. Serve with mashed potatoes and snow peas. TIPS  Gouda fenugreek cheese can be replaced by Gouda natural or organic young cheese. Instead of veal schnitzels, have turkey and instead of bacon smoked ham or smoked meat.

Stir-fry the pepper, garlic and spring onion in hot olive oil for 3 minutes and spoon in the corn kernels. Heat the tortillas briefly in a frying pan or hot oven. Mix 0.5 tablespoons of coriander into the salsa. Spread half of it on the tortillas. Lay the slices of Gouda hot & spicy on top and spread the paprika-corn filling on top. Roll up the tortillas with filling and place them side by side in an ovenproof dish. Spread the rest of the salsa on top and sprinkle with grated Gouda hot & spicy. Allow the cheese to melt briefly under a hot grill and serve the dish sprinkled with the rest of the coriander. Instead of red peppers, try cubes of cucumber.

Place the slices of bread side by side, spread with the mustard and put a slice of cheese on top. Divide the tomato or cucumber slices between 2 slices and top with the chicken breast or ham. Cover with the cheese. Fry the sandwiches until golden brown in a sandwich maker, contact grill or frying pan. Cut the toasted sandwich diagonally. TIPS  The organic young cheese can be replaced with Gouda natural, Gouda herb-garlic cheese or Gouda smoked cheese. Try making a sweet pineapple or banana sandwich with Young goat cheese and orange marmalade

Preheat the oven to 220 °C. Place the baby potatoes in a baking tin in olive oil and sprinkle with sea salt. Add half the garlic and 1 tablespoon of rosemary and stir. Roast them for 25 minutes until golden brown and tender. Spoon the cheese cubes on top for the last 5 minutes. Meanwhile, fry the mushrooms in olive oil with pepper, the rest of garlic and rosemary. Serve the potatoes with the forest mushrooms. TIPS  Old goat's cheese can be replaced with Young sheep's cheese or Henri's Hero forest mushroom cheese. Replace baby potatoes with roseval potatoes and cut lengthwise with skin.

Place the aubergines side by side on a baking tray. Mix the olive oil with chilli oil, cumin, garlic, pepper and salt. Pour or brush this mixture over the aubergine slices. Cover with foil and leave to marinate for at least 30 minutes. Meanwhile, preheat the oven to 220 °C or use a grill pan. Grill the aubergine on both sides until light brown. Spread the smoked cheese over the warm aubergine slices and roll up each slice firmly. Secure the rolls with skewers. Serve them sprinkled with coriander with pita bread, naan bread or baguette. TIPS  Smoked cheese can be replaced with Young goat cheese or Young sheep cheese or Gouda hot & spicy. Instead of roasted aubergine, have roasted paprika from a jar.

Toast the nuts in a dry hot frying pan. Divide the lettuce among four plates. Arrange the goat's cheese, ham on the bone and grapes on top. Mix the dressing ingredients and drizzle over the salad. Sprinkle the dish with the toasted nuts. Delicious with nut bread or wholemeal bread. TIPS  Instead of Young goat's cheese, try Young sheep's cheese or Smoked cheese. Replace ham on the bone with crispy fried bacon or lean smoked bacon bits.

Heat the olive oil and fry the garlic. In it, stir-fry the prawns with chilli powder for 3 minutes. Stir frequently. Spoon the prawns from the pan and keep them warm. Add the onion, pepper and beef tomato to the frying fat and stew for 5 minutes. Stir in the prawns, heat through and spoon in the goat cheese cubes and 1 tablespoon of coriander. Sprinkle the rest of the coriander over the dish before serving. Delicious with toasted bread or baguette. TIPS  Young goat's cheese can be substituted for Young sheep's cheese or Gouda pepper cheese. Instead of coriander, substitute spring onion and, instead of prawns, cubes of fresh tuna fillet.

Preheat the oven to 200 °C. Beat self-rising flour, milk, eggs and salt into a smooth batter and bake the pancakes in the butter the crepes. Stack the crepes with the various cheeses between them. Place the crepes in the centre of the oven for 10-15 minutes until the cheese has melted slightly. Whisk the crème fraîche and honey until creamy. Cut the pancake cake into points with a sharp knife and serve with the honey cream. Sprinkle the pancake cake with parsley. TIP  Replace the cheeses from the ingredients list with Gouda fenugreek cheese, Smoked cheese and Young goat cheese. Add 1 tablespoon of chopped walnuts to the honey cream once.

Boil the potatoes with a little salt for 20 minutes. Then make an airy puree with milk, salt, pepper and nutmeg. Meanwhile, stir-fry the Chinese cabbage strips and bacon cubes in hot oil or butter for 5 minutes. Add curry powder. Halve the orange segments. Stir the cabbage, bacon cubes, orange segments and cheese cubes into the mashed potatoes. Toast the almonds in a hot dry frying pan until golden brown and sprinkle them over the dish before serving. TIPS  Gouda plain can be replaced by Gouda herb-garlic cheese or Young sheep's cheese. Instead of Chinese cabbage, try pak choi.

Rub the fondue pan with the halved garlic clove. Heat the white wine to boiling. Cut the baguette and place it on the table with the fondue pan. While stirring well, gradually add the grated cheese to the hot wine so that it melts well. Add freshly ground pepper to taste. Mix the cornstarch with the kirsch and pour it into the melted cheese. Stir well and when the fondue is well bound, pour it into the preheated fondue pan. Dip the pieces of bread into the cheese fondue. Tips: Make the fondue slightly spicier by replacing Gouda natural with Gouda chilli cheese or by adding 1 teaspoon of mustard, ground nutmeg or paprika. Besides bread, other ingredients can also be dipped into the fondue, such as: cherry tomatoes, florets of broccoli, olives, baby potatoes, carrots, mushrooms, pieces of pear or pineapple.  

A healthy and tasty soup. Deliciously varied! Nick the tomatoes, put them in boiling water for a few seconds, peel them and cut them, without the seeds, into mini cubes. Mash the avocados with the lime juice. Stir in the tomatoes, crème fraîche or sour cream and the shallot and season with salt and pepper. Heat the stock without boiling. Stir in the avocado puree, mix well and spoon in the cheese cubes. Divide the soup among warm soup bowls or plates. Place some tortilla chips in the soup and serve the rest separately. Sprinkle the tortilla chips with grated Gouda natural or young goat cheese and put them under an oven grill until the cheese melts slightly.

Crêpes with salmon and cheese. In other countries, crepes are also known as crepes or very thin pancakes. Delicious for breakfast or brunch /&lunch Beat the eggs with salt and pepper. Sift the flour above, pour in the milk and whisk into a smooth batter. Let the batter rest for 10 minutes. Fry the crepes in a small frying pan in a knob of butter. Brush each pancake with sour cream. Spread salmon strips and herb-garlic cheese on top and roll up the crepes. Cut them diagonally, place on plates and garnish with lemon wedges. These pancakes are irresistible! Tips The Gouda herb-garlic cheese can also be replaced with Young goat's cheese or Young sheep's cheese for variation. Replace the crepes with tortillas and form them into a wrap filled with the fish and cheese. Replace the salmon in the filling with strips of smoked chicken breast or ham.