It’s Cheesemas! Our top 5 Christmas cheese recipes to light up your table with cheer


1. Tripple Creme Carrots


christmas dinner will studd



4–5 medium carrots, quartered

Olive oil for cooking

2 garlic cloves, crushed

125ml (1/2 cup) white wine

200g Will Studd Brillat Savarin or Le Dauphin Petit Double Creme

Salt and freshly ground black pepper

1 tbsp chopped chives

1 tbsp chopped pepper


Steam carrots for 3–4 minutes or until just cooked

Heat a small saucepan over a medium heat and add a splash of olive oil. Cook garlic for 1–2 minutes, stirring often until just fragrant. Add white wine and allow to reduce slightly. Slowly add the triple cream cheese allowing each bit to be incorporated until you achieve a smooth sauce.

Check seasoning, add chopped herbs and serve sauce over the carrots.

(Serves 2 as a side dish)

2. Baked Le Duc

Le Duc Vacherin is wrapped in Christmas tree bark. It doesn’t get more Christmassy than than. Bake it, for cheese fondue as a starter on the BBQ or oven, and scoop out with seasonal vegetables or baguette.

Cheese Fondue Will studd Le Duc


3 clove garlic, peeled
1 Le Duc in its box
2 tbsp red wine
sprigs of fresh thyme
1/2 tbsp chopped flat-leaf parsley
freshly ground pepper


Preheat oven to 200˚C. Blanch garlic cloves for about one minute. Remove and cut in half, vertically. Remove wrapping from Le Duc and return cheese to box (leaving lid off). Pierce the cheese in six places and gently push the garlic into the slits. Pour over the wine, making sure it seeps into the cheese. Sprinkle with herbs and freshly ground pepper. Place the cheese on an oven tray and bake for 10-15 minutes. Enjoy this delicious, gooey delight with some fresh, crusty bread.

3. Roquefort Christmas potatoes


With the Le Conquerant Butter crisping up the smashed potatoes and the the molten Roquefort added to the top for the perfect saltiness, this is one memorable ‘side’ for your Christmas feast.

will studd recipes roquefort



Kosher salt

1/2 teaspoon (4g) baking soda

1kg roasting potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

100gm Le Conquerant- Beurre de Baratte Butter

Small handful picked rosemary leaves, finely chopped

3 medium cloves garlic, minced

Freshly ground black pepper

Small handful fresh parsley leaves, minced

100gm of Le Roi Roquefort


Preheat oven to 230°C.

Bring 2L of water to the boil, add salt, baking soda, and potatoes and stir.

Return to a boil then reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk (about 10 minutes after returning to a boil)

Meanwhile, combine soften Le Conquerant- Beurre de Baratte Butter with rosemary, garlic, and pepper in a small saucepan and heat over medium heat.

Cook, stirring and shaking pan constantly, until garlic just begins to turn golden.

Strain through a fine-mesh strainer, setting aside the garlic and rosemary that will be used late.

Once the potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.

Transfer to bowl with butter, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.

Transfer to oven and roast, without moving, for 20 minutes.

Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. once potatoes have just about recked there perception add Le Roi Roquefort  and continue to cook for 3 -5 minutes.

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley.

Toss to coat and season with more salt and pepper to taste.

4. Baked Boozey Fruit and Will Studd Brillat Savarin


Who needs Christmas Pudding?




Will Studd Selected Brillat Savarin in its box

¼ cup sultanas

¼ cup raisins

2 dried apricots,chopped

2 dried peaches, chopped

½ cup good dark spiced rum



Place the dried fruit in a bowl, add the spiced rum, cover with cling film and rest for 24 hours at room temperature. Drain the fruit (and, if you’re in the mood, drink the deliciously sweetened rum). Wrap the bottom of the box in foil, top the cheese with the soaked fruit and perhaps even a splash of the rum. Bake for about 15 minutes. Serve with slices of warm, fresh baguette.


5. Pear, Roquefort & Radicchio Salad


Wil Studd roquefort blue cheese



250g Le Roi Roquefort

Salt and freshly ground black pepper

1 tbsp finely chopped chives

80g (1/3 cup) crème fraiche

8ml (1/4 cup) mayonnaise

1 tbsp lemon juice

1 witlof

100g mixed salad leaves including radicchio, frisee and butter lettuce

80g walnuts, lightly toasted

1 pear, thinly sliced

100g Roquefort, additional

Chopped chives to garnish




Crumble two thirds of the Roquefort into a bowl.

Add salt and pepper to taste and mash together with a fork.

Add chives, crème fraiche, mayonnaise and lemon juice and stir together.

Plate witlof and salad leaves in a bowl. Add dressing and toss to combine.

Add remaining Roquefort broken into chunks. Place in a serving bowl.

Add walnuts and sliced pear and squeeze lemon juice over the top.

Garnish with chopped chives and serve.