Cheaze – Make your Christmas a Cheaze-mas one

Christmas most of us enjoy the festivities by opening up gifts from loved ones, followed on by tucking into a roast turkey or salmon, pulling open crackers, reading cheesy jokes, and ending with a flaming Christmas pudding. For those though who might not like desserts or even fancy a nibble later on then you might just want to check out Cheaze Cheaze-mas selection of their Christmas cheese boxes.

Cheese though can be enjoyed not just with crackers but can also be used to make some incredible tasting dishes in which I have shown below. Also check out my past blogs on Cheaze for other tasting recipes using cheese by Cheaze. Just search Cheaze.

Cheaze Christmas box selections are perfect for that after dinner delight, snack or even as a gift.

Cheaze also has a new subscription service so you can enjoy five different cheeses on a monthly, bi-monthly or quarterly basis.

Courtesy of Cheaze I was gifted one of their new Christmas boxes to welcome in Christmas in style.


For over 30 years+ Cheaze have been selling cheese giving us all the opportunity to enjoy tasty cheese which has been sourced from Britain as well as Europe.

  • Cheeze sell award winning cheeses from British and International cheese makers. 
  • They sell a selection of cheese made from cow’s, goat’s and sheep’s milk as well as vegan cheese.
  • The packaging they use is thermal insulated and can be recycled and reused. 
  • Their ice-packs are also re-useable.

Cheaze is there to help you save time bringing quality cheese straight to your door so you don’t need to trull through the supermarket.

Buy from a range of boxes, have them delivered direct to your home and enjoy the wide range of different cheese at home.

Enjoy a cheesy Christmas

Having had numerous cheese boxes from them before which has contained such cheeses like Old Amsterdam, and Ossau Iraty and so much more I was excited to discover which tasty cheese I will be enjoying this time around.

Cheaze-mas box is perfect for a Christmas gathering as you can enjoy a range of 6 different cheeses plus tantalising accompaniments.

Contained within my Cheaze-mas box was a selection of six cheese’s (approx. weight 1250g) as well as a packet of crackers and jar of chutney:

  • Petit Normand – Camembert
  • Red Fox – Red Leicester
  • Shepherds Purse – Harrogate Blue
  • Davidstow – 20 Month Crackler
  • Northumberland Cheese – Oak Smoked
  • Naked White – Stilton with Apricots
  • Nairins – Smoky Chipotle
  • Mrs Darlingtons – Spicy Tomato & Sticky Onion Chutney

Due to current circumstances within the world at the moment a cheese or two may be substituted for a different one of a similar style if not available. In my case the camembert, blue cheese and the cheddar were substitutes to those advertised online.

As the festive season is coming I decided to cook up some festive dishes using the cheese I received. As mice as crackers and chutney is cheese does not always have to be eaten with crackers.

Pigs in Blanket Macaroni Cheese

Ingredients (serves 2)

  • 1/2 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 200g macaroni
  • 25g butter
  • 15g plain flour
  • 750ml litres milk
  • 1/2 tsp mustard
  • Salt & pepper
  • 125g Davidstow cheddar cheese, plus extra for sprinkling over the top
  • 8 pigs in blankets
  • 25g butter
  • 1/4 tsp olive oil
  • Dried breadcrumbs
  • 1/4 tbsp fresh sage, chopped


  1. Preheat the oven and cook the pigs in blankets according to the packet instructions.  
  2. Heat the oil in a small saucepan and add the onion.  Cook over a low heat for around 10 minutes until softened but not coloured.  Remove from the heat and set aside. 
  3. Cook the macaroni according to the packet instructions. Drain and then set aside while you make the sauce.
  4. Melt the butter in a saucepan. Add the flour and stir. Cook the roux for a minute then remove from the heat. With a hand whisk then slowly add the milk, whisking after each addition. When all the milk has been added, place back on the hob and cook on a low heat for 10 minutes stirring regularly. When the sauce has thickened, add the mustard, salt and pepper. Then remove from the heat and stir in quickly the cheese.
  5. Next melt 50g butter and olive oil in a small saucepan. Tip in the breadcrumbs and chopped sage and fry for around 5 minutes or until golden and crunchy. Be careful not to burn. Remove from the heat and season with a little salt and pepper. 
  6. Now combine the sauce with the macaroni and cooked onion and tip into a deep heatproof dish.
  7. Place the pigs in blankets on top of the macaroni, and push them into the macaroni mix slightly.
  8. Then scatter over the crunchy breadcrumbs and sprinkle over some grated cheese. Next place under a hot grill to brown.

This is a very festive take on Macaroni Cheese. The pigs in blankets gives it that extra saltiness and meaty bite followed on by earthy, peppery taste thanks to the sage and the breadcrumbs gives the moist, cheesy dish that extra texture of crunchiness.

Cheese and Chutney Pastry Whirls

Ingredients (serves 4-6)

  • 125g plain flour
  • 100g butter, diced & chilled
  • 100g Red Fox Red Leicester cheese, coarsely grated
  • 1 tbsp Mrs Darlington’s Spicy Tomato & Sticking Onion Chutney


  1. Tip the flour into a food processor along with the butter and blitz for a 1 minute or until the mixture resembles fine breadcrumbs.
  2. Stir in the cheese and 1 tablespoons of cold water, until the mixture combines to form a dough. If dry still add a little more water. Shape into a ball, wrap in clingfilm and place in fridge to chill for at least 20 minutes.
  3. Preheat the oven to 200°C or gas mark 6. Line a baking sheet with baking parchment. Dust lightly a work surface with flour and roll out the pastry into a 5mm thick 20cm x 40cm rectangle.
  4. Using a knife, spread the chutney very thinly over the pastry. Roll the pastry up and from the longest edge roll to form a log. Then slice the log evenly into discs about 1cm thick and arrange on the baking sheet. Pop into over and bake for 15-20 minutes until golden brown. Once cooked place on a wire rack to cool. Serve either warm or cold.

Crispy, sweet, tangy and crunchy. This really does make for a nice snack for anytime during the day.

Pesto Camembert With Puff Pastry Twists

Ingredients (serves 2-4)

  • 1 whole baking camembert
  • 2 sheets puff pastry, cut into a large circle
  • 3 tbsp pesto
  • 1 egg, beaten


  1. Pre-heat fan oven to 180c.
  2. Line a large baking sheet with greaseproof paper.
  3. Cut both sheets of pastry into a large circle. I used a plate to cut around. Place one of the circles of pastry onto the prepared baking sheet. Then spread over with pesto, keeping the very centre clean. Then place the second sheet of pastry directly on top. Place the camembert cheese box in the centre of the pastry circle and cut around.
  4. Now cut the pastry into 16 equal segments, from the camembert box to the outer edge of pasty. Lifting one segment at a time twist once to the right. Then do the same for the rest. Finally, working around bring two segments together by pressing them together.
  5. Now brush the pastry with egg wash. Make 3-4 slits on top of the camembert and then drizzle the cheese with olive oil. Bake in a preheated oven for around 20 minutes until the pastry is golden.

Great dish for sharing so makes for a great festive centre piece. The only issue with this dish though is that it is a little difficult dipping into the camembert without it falling apart. So you might not want to dip and spoon on your pastry twist instead.

Brussel Sprout Risotto and Pigs in Blanket (optional)

Ingredients (serves 2)

  • 600g brussels sprouts (350g shredded and 250g quartered)
  • 8 pigs in blanket (sausages wrapped in bacon)
  • 2 tbsp olive oil
  • 3 cups chicken or vegetable stock
  • 1 lemon
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onions
  • 1 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, roughly chopped
  • 250g pound risotto rice (such as Arborio or Carnoroli)
  • 1/4 cup dry white wine
  • 1/4 cup grated parmesan cheese
  • 1 ounce oak smoked cheese, crumbled
  • 1 tbsp tarragon leaves, chopped
  • Salt & pepper to taste


  1. Cook the pigs in blanket according to instructions. Then take out of oven to rest.
  2. Then turn the oven down or up to 180c.
  3. Next place the quartered brussels sprouts on a baking sheet, toss with olive oil and sprinkle with salt and pepper. Roast for 10 minutes, then remove from oven and toss over the sprouts and roast for a further 10 minutes until the edges are nicely browned.
  4. Whilst they are cooking start on the risotto. Make up 750ml vegetable stock.
  5. Finely zest half of the lemon and using a microplane cut a few long strips from the other half.
  6. Juice the lemon and measure out 1 tbsp of lemon juice and set aside.
  7. Heat a large pan over a medium high, add butter and olive oil. When the butter has melted add the chopped onions and sauté for around 7 minutes until soft and beginning to colour.
  8. Add the garlic, thyme and and lemon zest strips. Cook for around 2 minutes.
  9. Add the rice and shredded brussels sprouts to the pan and stir to coat with the olive oil mixture. Cook for around 3 minutes, stirring, until the rice has become slightly translucent.
  10. Next add the wine to the pan, stirring until the wine is almost absorbed. Then start to add the stock, one ladleful at a time, stirring between each addition of stock. When the stock is almost absorbed add another ladleful and continue stirring and adding stock until the rice is cooked al dente. The finished risotto should be slightly soupy and not too dry.
  11. Now stir in the parmesan cheese, tarragon and half the roasted brussels sprouts. Season with salt and freshly ground pepper. Serve in individual bowls topped with the remaining brussels sprouts, tarragon, crumbled oak smoked cheese, lemon zest and the 1 tbsp of lemon juice. Then pop on the pigs in blanket.

This dish can’t get anymore festive loaded with brussels. It is certainly a dish for those who just loves brussels. Plus if you love meat why not add a few pigs in blanket. Veggie and cheesy.

Mango Apricot Stilton Pecan Galette

Ingredients (serves 4-6)

  • 8 tbsp butter, cut into 1 inch chunks
  • 1 large egg
  • 1 tbsp apple cider vinegar
  • 2 cups all plain flour
  • 4 tbsp cold water
  • 2 tbsp butter, melted
  • Handful of dried figs
  • 6 oz stilton apricot cheese, crumbled
  • 2 tbsp pecans, chopped
  • 1 tsp salt


  1. Preheat fan oven to 180c.
  2. In a food processor, pulse the butter, egg, vinegar and flour together until crumbly.
  3. Drizzle in cold water and pulse until it forms a dough.
  4. Now to make the galette crust transfer the dough ball to parchment paper. Cover the dough with another sheet of parchment and roll out into a flat round shape. 
  5. Set aside whilst you prepare the filling.
  6. In a pan melt the butter and add the dried figs. Sauté until soft.
  7. Layer the cooked figs in the centre of the galette crust.
  8. Crumble over the stilton apricot cheese.
  9. Fold in the sides of the galette dough and sprinkle with coarse sea salt.
  10. Bake for around 20 minutes, until the crust has turned golden brown.
  11. Remove from the oven and cool for several hours. Serve up warm or cold.

This dish is fruity and cheesy.

Pear and Blue Cheese Pizza

Ingredients (serves 2)

  • 150g plain flour
  • 1 tsp baking powder
  • 2 tbsp water
  • 75g yogurt
  • 2 red onions
  • 1 tbsp balsamic vinegar
  • 1 pear
  • 200g blue cheese
  • A handful of sage
  • 1 ½ tbsp plus 2 tsp olive oil
  • Salad (optional)
  • Salt & pepper


  1. Tip the flour and baking powder into a large bowl with a pinch of salt and stir.
  2. Pour in half the pot of yogurt and 1 tbsp olive oil. Add 2 tbsp cold water and stir until combined. Add a little more water if the dough is too dry. Then knead for 5 minutes till you have a smooth dough. Cover and leave to rest.
  3. Peel and thinly slice the onions. Then heat up a frying pan and add ½ tbsp olive oil. Add the onions with a pinch of salt. Cook on a medium heat for around 10 minutes until the onions have softened. Pour in the balsamic vinegar and bubble up. Once done remove from pan and set aside.
  4. While the onions are cooking, cut the pear into quarters, slice out the core and thinly slice up.
  5. Crumble the blue cheese.
  6. Finely shred up the sage leaves.
  7. Preheat the grill to a medium heat.
  8. Line a baking tray with foil. Divide the dough in half. Roll each half into dinner plate sized rounds, dusting the surface with the flour.
  9. In a frying pan brush each side of the pizza base with a little olive oil. Place one of the dough circles into the pan and cook on a medium heat for 2 minutes. It should puff and bubble up. Then flip over and cook the other side for 2 minutes. Now place onto the foil lined tray.
  10. Scatter the balsamic onions over the base and sprinkle over the sage. Arrange the stilton and pears on top.
  11. Slide the pizza under the grill for around 4 minutes till the cheese has melted and the pears beginning to caramelise and brown.
  12. Repeat with the other pizza base.
  13. Serve along with a salad (optional).

This is a quick way to make a thin crust pizza with a festive twist thanks to the pear. The cheese and pear works beautifully together.


Rating: 5 out of 5.

Like last time the Cheaze from cheese did not disappoint and again all the cheese was outstanding.

What I love about Cheaze cheese selection boxes is that you get a great range of top quality cheese unlike the standard boring cheese boxes which you can buy in supermarkets.

I loved all the cheeses which I got within my Cheaze’mas box. All great with crackers but also great to cook with as well.

  • Petit Normand – Camembert – Creamy, cheesy and tangy. Melts beautifully.
  • Red Fox – Red Leicester – nutty, sweet, creamy, and crumbly cheese.
  • Shepherds Purse – Harrogate Blue – is a soft, creamy, mellow and peppery cheese.
  • Davidstow – 20 Month Crackler – a strong tasting dense cheddar.
  • Northumberland Cheese – Oak Smoked – a soft dense smoky, sweet and fruity cheese.
  • Naked White – Stilton with Apricots – soft, cheesy and fruity cheese.

I loved them all but out of them all the cheese which was my favourite has to the Oak Smoked Northumberland Cheese. So good.

As for the crackers which came within the Cheaze’mas box was delicious a real crunch and smokiness about them. Plus Mrs Darlington’s Spicy Tomato & Sticky Onion Chutney was a real delight, as was chunky, tangy, sweet and sticky.

So if you are looking for a great festive foodie gift idea then I highly recommend checking out Cheaze website for all their festive cheese boxes and more.

Cheaze order yours

Instagram: @Cheazebox
Tel: 07929034740
Office Hours: Monday to Friday 8am – 6pm

Order your cheese box now

Winter Wonderland and Cheese Cake £100.00

Delux Cheaze-mas £45.00

Christmas Cheeseboard £25.00

Cheaze-mas £30.00

Alternatively purchase a subscription with Cheaze and receive five British & Continental cheeses on either a monthly, bi-Monthly or a quarterly basis. Each box will include a different variety of five cheeses, accompaniments and free mystery gift. Prices start from £23 + delivery. First time buyers can SAVE 25% OFF their first subscription. Use code FIRSTBOX at checkout.

All their cheese is available for delivery across Mainland UK.

Thank you to Cheaze for the Cheaze-mass box which was packed with festive cheese. All views are my own honest opinion.

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