Ingredients
- 300g grated farmhouse cheese
- 200g grated cheddar or cheese of your choice
- 4 spring onions, finely chopped OR handful fresh chives finely snipped
- 1 tin evaporated milk
- 1 tsp mustard powder or 1 tsp mustard
- ¼ cup cream
- Few grinds freshly ground pepper
- 1 loaf either sandwich sliced bread or you can use long-cut sandwich cut bread
THE MIGHTY CHEESE ROLL
Method
- Heat evaporated milk and cream together until comes to boil, remove from heat and add cheese, mustard and pepper
- Mix well to melt the cheese and to make it spreadable
- Add the spring onion or chives and check consistency – if too thick add a little more cream to make it spreadable! Cool a little before spreading on to bread
- You can remove the crusts if you desire! Spread enough mixture on the surface of a slice of bread so it generously covers; however don’t think more is necessarily better as they have a tendency to ooze out when cooked
- I allow anywhere from 3-5mm round the edge of the bread to allow when rolling
- Roll one edge of the bread over and roll carefully but firmly until it meets the opposite end
- Press lightly to seal
- Repeat until all the mixture if finished
- Preheat the grill on your oven to medium-hot and grill the cheese rolls so they are golden on all sides, remove and generously spread butter over them
- Enjoy!
Comments
There are thousands of recipes for the “mighty” cheese roll and who am I to change them. However I do like to mix it up a little and for the “market” version I will be adding the delicious
Farmhouse cheese from Evansdale.
Thank you to Evansdale Cheese for supporting this demonstration
Click here to download a printable version of this recipe
