Recipes page

Search Recipe by:


Cheddar Cheese

Ploughman’s Cheese Bread


  • 235g Mersey Valley Pickled Onion Club Cheddar cheese
  • 2 cups self-raising flour
  • 1 tablespoon finely chopped fresh rosemary (or ½ tablespoon dried rosemary)
  • 1 cup milk
  • extra flour, as needed
  • extra milk, for brushing


Place flour into a large bowl and crumble Mersey Valley cheese into flour with fingers until evenly distributed. Mix in rosemary. Make a well in the centre of the flour, add the milk and mix to a soft dough, adding a little extra flour if needed. Turn out onto a floured surface and knead very lightly until just smooth. Form into two logs, 5cm in diameter, and place on a floured baking tray. Brush with milk and bake at 180°C for 20-25 minutes or until golden brown. Allow to stand for five minutes before slicing. This bread is delicious served warm and is best consumed on the day it is made.

Ploughman’s Cheese Bread

Preparation time:
5 minutes

Cooking time:
25 minutes


Products used:
Mersey Valley Pickled Onion Club Cheddar cheese

Print this recipe