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Red Devon Cheese Recipes

Listed below are some of our recipes to use with our cheeses

Seasonal Favourite - Cheesy Pheasant Parcels: serves 4
These are best made using pheasant,which is only available from October to February, but can also be made using chicken. If using pheasant just use the breast, so you will need a brace, which can easily be purchased from your local butcher. You don't need them dressed as it very easy to cut down the breast bone with a sharp knife and tease them out of the skin.


4 pheasant  (or chicken) breasts
200g Devon hunk
Cranberry sauce
100g button mushrooms
2 chicken stock cube
1 clove garlic
500g puff pastry
100ml red wine
200ml thick cream

  • In a pan dissolve chicken stock in water over heat
  • Chop mushroom and garlic into thin slices and add to stock and then add breasts.
  • Simmer for 10-15 mins
  • Take of heat and allow to cool
  • Mean while divide the pastry into 4 and roll out each into roughly 200mm squares
  • Take a breast at a time and cut through the thinnest side but not all the way through to open up like a oyster shell, place a 50g slice of Devon Hunk on one side. Top this with some of the mushrooms taken from the sauce and teaspoon of cranberry sauce.
  • Now close the top of the breast to form a sandwich, place this in the centre of one of the pastry squares, and pull up all sides to form a parcel crimping each together with your fingers.
  • Place in a hot oven of 200 0C and cook for 20 minutes.
  • Meanwhile, bring the stock back to the boil and add wine and cream and reduce.

To serve:
Either make game chips or purchase normal crisps and lightly warm them in the oven, then serve with peas and vegetables of your choice. Pour the sauce over the parcel.


Devon Hunkies
Devon hunk is a versatile hard cheese which has great melting and cooking qualities, ideal for toppings on pizza or on toasted sandwiches. Here's a recipe using 'Devon Hunk', it makes a tastier toasted sandwich or topping, similar to Welsh Rarebit.


1 Small Shallot
100g 'Devon Hunk'
1 500ml Bottle of Exmoor Beast (or similar strong dark ale)
Knob of Butter
2 Slices of Thick Bread

  • Firstly butter the bread slices.
  • Then grate the cheese into a bowl and add the shallots to the cheese, either grated or sliced.
  • Add a tablespoon of Exmoor Beast to the cheese and shallots then mix thoroughly.
  • Next add salt and pepper to season.
  • Place the mix between the bread to make a sandwich. (Make sure the buttered side is facing out wards)
  • Toast the sandwich until golden and crispy. (If you don't have a sandwich maker, toast the bread lightly, then place the mixture on the buttered toast and place on a baking tray then put under the grill for 3-5 minutes until cheese is bubbling and melted).
  • Enjoy the sandwich with a glass of your left over Exmoor Beast. Delicious for supper lunch or snacks.


Vachery/Vivary and Vegetable Deep Filled Flan


500g shortcrust pastry
2 tablespoons sundried tomato paste/ concentrated tomato puree
1 onion
1 or 2 gloves of garlic
4 eggs
Seasonal vegetables e.g leeks, courgette, mushrooms
200g Vachery/Vivary cheese

  • Line a 8-10 inch cake tin with baking parchment.
  • Roll out pastry and cut round base of tin to form pastry base.
  • Then roll out a 3inch strip of pastry to form the sides of the flan.
  • Brush the edge of the pastry base with water and mould sides to form your pastry case.
  • Cover base with sundried tomato paste/ puree.
  • Cut onion and garlic into smallish pieces and fry gently for a short time to soften.
  • Prepare and chop the vegetables of your choice you may wish to steam them to soften them for a few minutes.
  • Season with salt and pepper and mix with onions and garlic.
  • Place the vegetables in a flan case.
  • Beat eggs and about 100ml milk together.
  • Pour over the vegetables and cover them and place thin slices of cheese on top and slightly submerge under the eggy mixture.
  • Cook for about 90 minutes in a medium oven until the egg is set.
  • Can be eaten hot or cold.





Hagley Bridge Farm, Waterrow, Somerset. TA4 2BQ | Tel: 01984 629 026 | e-mail: alison@reddevoncheesecompany.co.uk |site map