Gloucester Cheese and Ale recipe
information
Food and drink are combined for a filling snack that was originally served - with more ale to wash it down - after the meat or poultry course of the evening meal at posting houses and inns. Double Gloucester cheese has a stronger flavour than Single Gloucester which is also very difficult to track down in the shops.
ingredients
175 g (6 oz) Double Gloucester cheese, thinly sliced
5 ml (1 tsp) prepared English mustard about
120 ml (4 1/2 fl oz) brown ale
4 thick slices of wholemeal bread
5 ml (1 tsp) prepared English mustard about
120 ml (4 1/2 fl oz) brown ale
4 thick slices of wholemeal bread
method
1. Arrange the cheese slices in the bottom of a large shallow ovenproof dish and spread the mustard over the top of them.
2. Pour in enough brown ale to just cover the cheese. Cover with foil, then bake at 190°C (375°F) mark 5 for about 10 minutes, until the cheese has softened.
3. Meanwhile, toast the bread. Pour the warm ale and cheese over the toast and serve immediately.
2. Pour in enough brown ale to just cover the cheese. Cover with foil, then bake at 190°C (375°F) mark 5 for about 10 minutes, until the cheese has softened.
3. Meanwhile, toast the bread. Pour the warm ale and cheese over the toast and serve immediately.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
