We love this local Sussex recipe made with locally produced Sussex blue cheese.
Serves 4 as a starter or light lunch
This delicious take on a classic toastie is made with Blue Clouds cheese made in Balcombe, West Sussex. All the Blue Clouds cheeses are made by hand in a small dairy which is just feet away from the cows which provide the milk. The herd at Balcombe are a mix of Norwegian Red, Holstein and Jersey which produces great quality milk.
Founder of Blue Clouds, Chris Heyes, and his cheese have already appeared in Good Cheese magazine. Blue Clouds has a mild and creamy flavour and is available in local farm shops and delicatessens.
For this Sussex recipe you will need:
100 g – Blue Clouds
150 ml – whole milk
20 g – plain flour
20 g – butter
1 tsp – Dijon mustard
Small bunch of flatleaf parsley – finely chopped
4 slices sourdough
4 thick slices of ham or British charcuterie of your choice
Salt and pepper to season
Place the saucepan over a medium heat and add butter. When melted add flour and stir in. Cook the roux for a couple of minutes before gradually adding the milk. Stir whilst the sauce begins to thicken. Continue to stir for another 4-5 minutes to cook the flour out. Add the Blue Clouds, mustard and parsley. Stir until the cheese has melted and the sauce is of a smooth consistency. Season to taste and set aside.
Lightly grill your sourdough on both sides and butter. Place your ham on each of the toasts and top with the rich, creamy sauce. Place back under the grill until bubbling. Serve immediately with a side of British watercress which cuts through the richness of the toasties.
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