These recipes were provided by cheesemonger Morgan McGlynn.

Truffled Cheese


1 soft cheese, about 250g (9oz)

50g (1¾oz) mascarpone

2 tsp whipping cream

1 fresh black truffle, about 30–40g (1–1½oz) (preserved can be used too)

freshly ground black pepper


1. Cut the soft cheese in half horizontally, using a sharp knife.

2. In a large bowl, mix the mascarpone with the whipping cream.

3. Using a small peeler or truffle shaver, lightly peel the truffle, then shave half the truffle into the bowl. Stir to combine.

4. Using a palette knife, spread the mascarpone, cream and truffle mixture over the bottom half of the cheese, then add a little pepper.

5. Shave the rest of the truffle over the mascarpone mixture.

6. Place the top half of the cheese over the bottom half to form the original shape.

7. Lightly press down on the cheese, then wrap in clingfilm (plastic wrap) and place in the refrigerator for at least 24 hours, to let the truffle infuse.

8. Remember to remove the cheese from the refrigerator at least 1–2 hours before serving.

Morgan’s Cream Cheese

Makes 150g (5oz)


1 litre (1¾ pints/4 cups) double (heavy) cream

120ml (4 fl oz/½ cup) milk

2 tsp salt

60ml (2 fl oz/¼ cup) white wine vinegar

You will need: a cheesecloth or muslin sheet and an instant-read thermometer


1. In a large pan, heat the cream, milk and salt over a medium heat, stirring gently to make sure it doesn’t stick. Heat to 29°C (85°F), or until you start to see small bubbles.

2. Remove from the heat and let the mixture rest for a few minutes, then add the white wine vinegar and stir gently. Cover the mixture with a tea (dish) towel and leave to rest overnight at room temperature.

3. When you uncover your mixture, you should see the mix has begun to split. There should be a thick curd layer on top and a mildly watery layer of whey underneath.

4. Place the cheesecloth or muslin over a mixing bowl and pour the mixture in. Following the steps on pages 24–25, create a cloth bag and hang above a sink or the empty bowl.

5. Leave the mixture to drain for several hours, until you see that the whey has stopped dripping and the cheese feels firm. Remove it from its cloth and you have amazing ready-to-eat cream cheese. It will keep overnight in a sealed container in the refrigerator.

Lemon and Raspberry Ricotta Cheesecake

Serves 4


220g (7¾oz) digestive biscuits (graham crackers)

100g (3½oz) butter, melted

250g (9oz) ricotta

600g (1lb 5oz) cream cheese

200g (7oz) caster (superfine) sugar

grated zest of 5 unwaxed lemons, plus juice of 3 lemons

150g (5oz) raspberries


1. In a food processor, whizz the biscuits and melted butter until they resemble breadcrumbs. If you don’t have a food processor you can crush the biscuits and mix them with the butter by hand. Press the mixture into the bottom of a 23cm (9 inch) cake tin (pan), then chill in the refrigerator while you make the cheesecake mix.

2. In a large bowl, mix together the ricotta, cream cheese, sugar and the zest and juice of the lemons. Mix until smooth, then pour over the biscuit base. Chill in the refrigerator for 3 hours until set. Turn out onto a plate and top with the raspberries.

Morgan’s Paneer

Makes 250g (9oz)


2.3 litres (4 pints/9¾ cups) milk

2 tbsp lemon juice

½ tsp salt

You will need: a cheesecloth or muslin sheet, an instant-read thermometer and 2–3 tin cans or a cheese press.


1. Put the milk into a saucepan over a medium heat and simmer until the temperature reaches 93°C (200°F). Be sure to stir occasionally to make sure the milk doesn’t burn or stick to the bottom of the pan. When ready, the milk should look foamy.

2. Remove the milk from the heat and stir in the lemon juice. It should start to curdle.

3. Leave the milk to stand for 10 minutes, then cover with the pan lid and let it stand for a further 10 minutes. The curds should have completely separated and the remaining water should be yellow in colour.

4. Place a sieve (fine-mesh strainer) over a mixing bowl and line it with the cheesecloth or muslin. Carefully scoop the cheese curds into the sieve (fine-mesh strainer), letting all the whey collect in the mixing bowl below.

5. To remove any excess whey, gather the cloth in your hands and squeeze out all the remaining liquid. Open the cloth out again, sprinkle the salt over the curds and stir through.

6. Keeping the curds in the cloth, move them into a baking dish and shape them into a rough triangle. Wrap the cloth tightly around and over the top of the cheese and place a large plate on top. Weigh down the plate with two or three tin cans, or use a cheese press, and leave for 1 hour. Once pressed, the paneer is ready to eat, or it will keep wrapped in the refrigerator for up to 2 weeks.

Paneer Summer Rolls with Peanut Butter Dipping Sauce

Serves 2-3


Paneer spring rolls:

100g (3½oz) paneer

10 rice paper summer roll wrappers

handful of edible flowers

1 large carrot, peeled and cut into thin


2 red (bell) peppers, deseeded and cut

into thin strips

5 spring onions (scallions), cut into

thin strips

1 avocado, stoned, peeled and sliced

handful of fresh coriander (cilantro) leaves, chopped

Peanut butter dipping sauce:

1 tbsp sesame oil

1 tbsp garlic-infused oil

1 tbsp soy sauce

2 tbsp sweet chilli sauce

3 tbsp smooth peanut butter

2 tbsp lime juice


1. Mix together all the sauce ingredients in a bowl and set aside. Chop the paneer into small pieces and fry in a nonstick frying pan (skillet) over a medium heat for about 5 minutes, until crispy. Set aside to cool.

2. To make the rolls, simply place the rice paper wrappers into a bowl of warm water for 10 seconds. Once soft, lay some edible flowers face down in the centre of each wrapper so that they show through the rice paper. Top with a mixture of the vegetable strips, avocado, paneer and coriander (cilantro), and drizzle a teaspoon of the peanut sauce over each one.

3. Fold the top and the bottom of the wrappers over the filling, then roll up from the right side.

4. Serve the rolls with the leftover sauce for dipping.