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Agropur Grand Cheddar Grates Easily and Adds Fantastic Flavour To Any Dish.

Duck Confit and Agropur Grand Cheddar Celeriac Purée
Preparation: 40 min     Cooking: 35 to 40 min     Servings: 4 to 6

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  • Preparation: 40 minutes
  • Cooking: 35 to 40 minutes
  • Servings: 4 to 6
  • Ingredients
  • 30 ml (2 tbsp) duck fat or butter and olive oil
  • 2 large Vidalia or Spanish onions, sliced
  • 15 ml (1 tbsp) brown sugar
  • 5 ml (1 tsp) fresh thyme
  • 4 duck confit legs, bones and skin removed*
  • 2 large celeriac*, peeled and cut into cubes
  • 100 g (1 1/3 cup) 5-year-old Agropur Grand Cheddar, finely grated
  • Wild mushrooms*, chanterelles or others
  • Salt and freshly ground black pepper
  • Directions
  • In a large non-stick skillet, heat duck fat or butter over medium heat
  • Add onions, brown sugar and thyme. Cook for about 20 minutes, stirring occasionally until onions are slightly caramelized
  • Meanwhile, in a saucepan or a steam pot, cook celeriac for about 15 minutes or until soft
  • Transfer the cooked celeriac into a food processor, purée into a homogenous texture
  • Season with salt and pepper. With a wooden spoon, stir in cheese
  • Preheat oven to 180°C (350°F)
  • Place onions in a 23 cm (9-inch) square baking dish
  • Cover with duck confit and celeriac purée
  • Bake in oven for 35 to 40 minutes. At the end, if desired, broil until golden
  • Serve with sautéed wild mushrooms, a green vegetable such as rapini or Swiss chard and a glass of your favourite red wine
  • *Note: - To skin and bone the duck confit, warm legs for a few minutes in the microwave for about 15 minutes in the oven at 150°C (300°F)
  • You can substitute the celeriac purée with mashed potatoes
  • You can replace wild mushrooms with Portobello or crimini mushrooms

Butterflied Scallops with Agropur Grand Cheddar and Fennel
Preparation: 40 min     Cooking: 12 to 15 min     Servings: 4

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  • Preparation: 40 minutes
  • Cooking: 12 to 15 minutes
  • Servings: 4
  • Ingredients
  • 12 large, fresh scallops
  • 15 to 30 ml (1 to 2 tbsp) butter
  • Olive oil
  • 2 shallots, minced
  • 1/2 fennel bulb, diced
  • 80 ml (1/3 cup) white wine
  • 250 ml (1 cup) fresh cream, 35 %
  • 250 ml (1 cup) 2- or 3-year-old Agropur Grand Cheddar, finely grated
  • 8 sheets phyllo pastry
  • About 80 ml (1/3 cup) butter, melted
  • 15 ml (1 tbsp) minced fresh chives
  • Salt and freshly ground black pepper
  • Directions
  • Pat scallops dry with paper towels and season with salt and pepper
  • In a large non-stick skillet, heat half the butter and oil over high heat and sautée scallops for about 20 seconds on each side. Scallops must be lightly golden
  • Set aside scallops, add butter to skillet if necessary and cook shallots and fennel over medium heat for about 2 minutes
  • Season with salt and pepper, add wine and cook for 3 to 4 minutes
  • Add cream and reduce by half for about 5 minutes
  • Stir in cheese until melted. Transfer to a bowl and let cool
  • Preheat oven to 220°C (425°F)
  • Butter one sheet of phyllo pastry and overlay with another sheet. Butter half of the sheet and fold in two
  • Place 3 scallops in centre and spoon sauce on top. Sprinkle with chives and close papillote to cover scallops by folding two ends to the centre. Brush with melted butter to help pastry stick together and roll two other ends up to scallops
  • Repeat steps for the remainder of the scallops
  • Bake in oven for 12 to 15 minutes and serve with remaining sauce. If desired, accompany with a green salad, fresh asparagus and a glass of your favourite white wine
  • Note: You can prepare the papillotes a few hours in advance and keep them in the refrigerator until you are ready to cook

Rack of Lamb with Agropur Grand Cheddar
Preparation: 10 min     Cooking: 30 min     Servings: 8

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  • Preparation: 10 minutes
  • Cooking: 30 minutes
  • Servings: 8
  • Ingredients
  • 45 ml (3 tbsp) Dijon mustard
  • 75 ml (1/3 cup) olive oil
  • 75 ml (1/3 cup) dried breadcrumbs
  • 45 ml (3 tbsp) finely chopped parsley
  • 15 ml (1 tbsp) finely chopped chives
  • 30 ml (2 tbsp) minced garlic
  • 5 ml (1 tsp) salt
  • 10 ml (2 tsp) crushed pink peppercorns
  • 90 ml (6 tbsp) melted butter
  • 200 g (7 oz) 2- or 3-year-old Agropur Grand Cheddar, shredded
  • 2 racks of lamb with 8 chops, Frenched (bones trimmed)
  • Directions
  • Preheat oven to 200°C (400°F)
  • In a bowl, combine the mustard, olive oil, breadcrumbs, parsley, chives, garlic, salt, pepper and melted butter
  • Add cheese and stir well
  • Coat lamb with cheese mixture. Place lamb in a roasting pan and cook in the oven for 30 minutes
  • Once cooked, slice into chops
  • Serve immediately with mashed potatoes and mixed vegetables

Agropur Grand Cheddar Style Pork Tenderloin
Preparation: 35 min     Cooking: 45 min     Servings: 8

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  • Preparation: 35 minutes
  • Cooking: 45 minutes
  • Servings: 8
  • Ingredients
  • 16 dried apricots
  • 65 ml (1/4 cup) Triple Sec liqueur
  • 284 ml (approximately 9 oz) canned mandarin pieces, drained
  • 3 cloves of garlic
  • 125 ml (1/2 cup) almonds
  • 45 ml (3 tbsp) fresh mint, finely chopped
  • 5 ml (1 tsp) salt
  • 15 ml (1 tbsp) orange zest
  • 200 g (7 oz) 2-year-old Agropur Grand Cheddar, cut into 16 slices
  • 8 pork tenderloins of 200 g (7 oz) each
  • Freshly ground pepper to taste
  • 16 slices of bacon
  • Citrus marmalade
  • Directions
  • Preheat oven to 190°C (375°F)
  • Soak apricots in Triple Sec for 30 minutes then cut them into strips
  • PureâLe the mandarins, garlic, almonds, mint, salt and orange zest in a blender
  • Make a deep cut along the top of each tenderloin without cutting the edges
  • Spoon 15 ml (1 tbsp) of mandarin pureâLe into the incision of each tenderloin
  • Add 2 slices of cheese and the apricot slices
  • Tie tenderloins firmly
  • Pepper to taste and brush tenderloins with remaining mandarin mixture
  • Wrap each tenderloin in 2 slices of bacon
  • Arrange 8 tenderloins in an oven-safe dish and roast, uncovered, for 35 to 45 minutes
  • Serve with warmed citrus marmalade

Agropur Grand Cheddar Salmon Fillets
Preparation: 10 min     Cooking: 10 min     Servings: 4

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  • Preparation: 10 minutes
  • Cooking: 10 minutes
  • Servings: 4
  • Ingredients
  • 30 ml (2 tbsp) olive oil
  • 4 fresh salmon fillets
  • 60 ml (4 tbsp) pesto
  • 8 thin slices of pancetta or prosciutto, cut into strips
  • 60 ml (4 tbsp) cream (18% M.F.)
  • 30 ml (2 tbsp) finely chopped Italian parsley
  • 15 ml (1 tbsp) finely chopped shallots
  • 15 ml (1 tbsp) capers
  • 5 ml (1 tsp) lime zest
  • 200 g (7 oz) 2 or 3-year-old Agropur Grand Cheddar, sliced
  • Directions
  • Preheat broiler
  • In a large frying pan, heat oil
  • Cook salmon over medium heat for 2 to 3 minutes on each side
  • Remove from heat and arrange salmon in a roasting pan
  • Spread pesto evenly over each portion of salmon
  • Top with the pancetta (or prosciutto)
  • Purée the parsley, shallots, capers, cream and lime zest in a blender
  • Brush mixture over salmon and arrange cheese on top
  • Broil for 4 minutes
  • Serve immediately

Grilled Vegetable Salad with Agropur Grand Cheddar
Preparation: 15 min     Cooking: 5 min     Servings: 4

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  • Preparation: 15 minutes
  • Cooking: 5 minutes
  • Servings: 4
  • Dressing Ingredients
  • 5 shallots, finely chopped
  • 75 ml (1/3 cup) apple cider vinegar
  • 10 ml (2 tsp) Dijon mustard
  • 60 ml (4 tbsp) extra virgin olive oil
  • Salt and freshly ground pepper, to taste
  • Salad Ingredients
  • 1 eggplant, sliced lengthwise
  • 2 zucchini, sliced lengthwise
  • 1 yellow or orange pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 red onion, quartered
  • 200 g (7 oz) 3-year-old Agropur Grand Cheddar, cut into sticks
  • Directions
  • In a bowl, stir together all dressing ingredients. Set aside
  • Brush vegetables with dressing and grill on the barbecue
  • Quickly divide grilled vegetables on 4 plates; garnish with cheese sticks, which will melt slightly
  • Drizzle with dressing and serve

Agropur Grand Cheddar Topped Shrimp “Pizza”
Preparation: 15 min     Cooking: 35 min     Servings: 4

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  • Preparation: 15 minutes
  • Cooking: 35 minutes
  • Servings: 4
  • Ingredients
  • 30 ml (2 tbsp) olive oil
  • 30 ml (2 tbsp) butter
  • 45 ml (3 tbsp) minced garlic
  • 30 ml (2 tbsp) finely chopped French shallots
  • 175 ml (3/4 cup) diced eggplant
  • 125 ml (1/2 cup) diced fennel bulb
  • 340 g (12 oz) raw, deveined 31/40 count shrimp (about 32 shrimp)
  • 30 ml (2 tbsp) finely chopped chives
  • 2 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) freshly ground pepper
  • 400 g (14 oz) puff pastry cut into 4 equal parts
  • 75 ml (1/3 cup) pitted and sliced black olives
  • 200 g (7 oz) 2-year-old Agropur Grand Cheddar, shredded
  • Béchamel Sauce Ingredients
  • 60 ml (4 tbsp) butter
  • 60 ml (4 tbsp) flour
  • 500 ml (2 cups) hot milk
  • Salt and freshly ground pepper to taste
  • Directions
  • Preheat oven to 190°C (375°F) to cook puff pastry
  • In a large frying pan, heat oil and butter. Add garlic, shallots, eggplant, fennel and shrimp; brown over high heat for 4 minutes
  • Mix well and salt and pepper to taste. Remove from heat
  • Shape puff pastry into 4 rectangular shells, folding up edges to make a rim
  • Puncture bottoms with a fork. Bake for 10 minutes or until golden
  • Next, prepare the béchamel sauce. Melt butter in a saucepan over medium heat. Gradually add flour while stirring constantly with a whisk. Slowly bring to a simmer and pour in hot milk while continually whisking. Add salt and pepper and cook for 2 to 3 minutes on low heat, until sauce thickens
  • Add the vegetable and shrimp mixture to the sauce. Also add the olives and stir well
  • Divide sauce evenly among baked pastry shells and top with the shredded cheese
  • Bake at 200°C (400°F) for 8 minutes, then broil until golden
  • Serve with a green salad

Agropur Grand Cheddar Fusilli Frenzy Pasta Salad
Preparation: 10 min     Cooking: 10 min     Servings: 4

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  • Preparation: 10 minutes
  • Cooking: 10 minutes
  • Servings: 4
  • Salad Ingredients
  • 6 cups (725 g) tri-coloured fusilli pasta
  • 2 celery stalks, sliced diagonally
  • 2 green onions, thinly sliced
  • 250 ml (1 cup) finely chopped radishes
  • 250 ml (1 cup) baby corn, sliced
  • 200 g (7 oz) 2 or 3-year-old Agropur Grand Cheddar, diced
  • Dressing Ingredients
  • 125 ml (1/2 cup) olive oil
  • 75 ml (1/3 cup) balsamic vinegar
  • 15 ml (1 tbsp) Dijon mustard
  • 2 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) freshly ground pepper
  • 2 ml (1/2 tsp) dried thyme
  • Directions
  • In a large saucepan, cook fusilli in salted water for 8 to 10 minutes. Drain well and let cool at room temperature
  • In a bowl, toss together vegetables and pasta. Add cheese cubes
  • Whisk together dressing ingredients in another bowl
  • Pour dressing over salad and toss
  • Arrange salad on plates and serve with crusty bread

Agropur Grand Cheddar Deli-Sub
Preparation: 10 min     Cooking: none     Servings: 4

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  • Preparation: 10 minutes
  • Cooking: None
  • Servings: 4
  • Dressing Ingredients
  • 60 ml (4 tbsp) mayonnaise
  • 5 ml (1 tsp) wine vinegar
  • 5 ml (1 tsp) Worcestershire sauce
  • 1 clove of garlic, finely minced
  • Salt and freshly ground pepper to taste
  • Sandwich Ingredients
  • 4 crusty sub rolls
  • 20 ml (4 tsp) butter
  • 4 leaves romaine lettuce
  • 8 slices (about 250 g or 1/2 lb) roast pork
  • 200 g (7 oz) 2-year-old Agropur Grand Cheddar, thinly sliced
  • 1/4 cantaloupe, sliced and rind removed
  • 1/4 honeydew melon, sliced
  • 30 ml (2 tbsp) finely chopped parsley
  • Directions
  • Blend all dressing ingredients until smooth. Set aside
  • Slice rolls in half lengthwise. Butter bottom halves and place one leaf of lettuce on each
  • Top each Deli-Sub with slices of roast pork and cheese
  • Divide cantaloupe and honeydew slices among the sandwiches. Sprinkle with parsley
  • Drizzle with dressing and close with top halves of rolls
  • Serve with a green salad