Enjoy a night off cooking - Chef shares his favourite cheeses with us and recommends serving with his homemade rhubarb chutNEY

Choose a selection of delicious cheeses and pair with Enrico's delicious homemade chutney for the perfect easy evening meal

Elrick Goats Log 

From Errington cheese based in Carnwath, Lanarkshire.

A goat milk log, made with vegetable rennet, rubbed in ash, yeast riped with a natural rind.

Chef’s serving suggestion & accompaniments:

Fresh fruit such as Grapes or Pear, and if you are adventurous, a Summer Watermelon and Elrick Goat Log Greek Salad will surprise you.


A pasteurized cow milk cheese, suitable for vegetarians, strong washed rind aroma with a soft, fresh creamy centre.

It is said to be one of the world’s smelliest cheeses, which is why it was named the Minger.

Chef’s serving suggestion & accompaniments:

The rule is always the same, out of the fridge at list one hour before serving it to appreciate the full aroma.

Enrico suggests accompanying with his very own recipe of  Rhubarb & Apple Chutney (see below), with some home baked rye bread and "you will be sure to find one of the most delicious combinations in your mouth".

Morangie Brie

Morangie Brie is a Scottish brie-style cheese hailing from Tain, where it is produced by Highland Fine Cheeses. The cheese is made from pasteurized cows or sheeps milk. Underneath its bloomy rind, the texture is smooth and creamy. The aromas are mild, sweet, and milky, while the flavors are smooth, sweet, meaty, and creamy.

Chef’s serving suggestion & accompaniments:

A must on Enrico's Burn’s Night dinner Cheese Board, rich and soft as it should be, available in the best supermarket, interesting but less common to find is the goat milk version. Miller’s Damsels Charcoal biscuits & Morangie brie is to Enrico "the combination for a lazy night off".

Basajo Blu

A creamy blue cheese made from unpasteurised sheep milk, in Treviso Italy, and aged in Passito white wine, there is an interesting story behind this!

It has a unique melt in the mouth flavour with a lingering sweetness of the wine that offsets that sharpness of blue cheese.

Chef’s serving suggestion & accompaniments:

Fill a Nocellara green olive to serve with your Martini cocktail or have it with freshly sliced Italian charcuterie on your antipasto board, fennel seeds Taralli biscuits or simply olives breadstick will do the trick.

Toma d’Alpeggio Piemontese DOP

Made in the Piemonte region of the Italian Alps, with skimmed milk, thus the fat content is less. Unpasteurised milk, aged for 1-3 months, semi soft with a beige interior and a thick brownish-grey rind. Slightly salty, earthy, nutty taste.

Chef’s serving suggestion & accompaniments:

Walnut Breadsticks Grissini for a great Aperitif or as we call it “stuzzichino”, or if you are willing to try one Enrico's favourite Alpine dishes, Porcini Mushroom Gnocchi & Toma Cheese Fondue, this will remind you of a unforgettable skiing day in the Alps.

Pecorino Sardo

A hard cheese made from whole sheep milk, from central Sardinia.

After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars. Rich in flavour, with caramel sweetness, salty tang and a hint of fruit.

Chef’s serving suggestion & accompaniments:

Enrico's family’s holiday treat in Sardinia; Truffle Honey & Rosemary toasted pane Carasau with Sardinian Pecorino, a glass of Chablis, equals "heaven". 

Pair any of the above with this delicious chutney - in particular the 'minger'

Rhubarb & Apple Chutney

Recipe for 8 medium size jars 

Preparation & Cooking Time : 2 hours


  • 1kg Bramley Apples, peeled and diced
  • 700gr Rhubarb, diced
  • 100gr raisins
  • 100ml apple juice
  • 20ml Modena balsamic vinegar
  • 2 bay leaf
  • 3 star anise
  • 1 cinnamon stick
  • 400gr brown sugar
  • 10gr salt
  • 3 oranges, zested and juiced
  • 1 red onion, thinly diced
  • 1 clove, crushed
  • 10gr fresh ginger, peeled and grated

Preparation method

- Before starting the recipe, make sure to sterilise the jars running them, with the lids and any rubber seals, through the hottest cycle of your dishwasher. If you don’t have a dishwasher, give the jars a good wash, then boil them inside a large pot for 10 minutes.

- For the chutney, in a medium size pan add the apple juice, orange zest, salt, orange juice, ginger, bay leaf, clove and cinnamon and bring to the boil, remove from the heat and allow to cool.

- Place a separate pan over a medium heat and cook the sugar until you have light blonde caramel, add onion, rhubarb, apples and cook for five minutes

- Add both vinegar and raisins, stir through and reduce the heat.

- Simmer until thick and pulpy. Remove from the heat and divide into sterilised jars, store in the fridge.

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