Ocado Extra Mature Cheddar

Ocado Extra Mature Cheddar.
Cheddar cheese made with pasteurised milk.

Strength - 4

Made at an award-winning creamery, our Red Tractor-certified cheese has a strong, tangy full flavour. It's perfect for an array of dishes including sandwiches, toasties, pasta, mac 'n' cheese and pasties.

Got any lovely leftovers?
There’s no need to worry about waste if you have extra cheese that needs using up, simply scroll down for our quick and easy Creamy Cheese and Onion Soup recipe.

Whether you're looking for hard, soft, British or Continental, we've got choices galore in our Ocado range, simply search for 'Ocado cheese'.

Produced and packed in the UK using British milk.

Keep refrigerated 0 to +5°C.
Once opened, best consumed within 7 days.

Don't recycle at home
RECYCLE AT RECYCLING POINT

Packaged in a protective atmosphere.
Not for EU.

Cheddar Cheese (Milk).

For allergens, see ingredients in bold.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Creamy Cheese and Onion Soup
Brought to you by: British Cheese Board
Prep time: 10 mins
Cook time: 30 mins
Serves: 4

You only need a handful of simple, basic ingredients to make this deliciously creamy soup, which can be topped with any kind of grated leftover cheese in your fridge.

Ingredients:
2 large onions, chopped
1 carrot, chopped
300ml vegetable stock
100g soft cheese
2 tbsp fresh chives, (or parsley), chopped
75g Red Leicester, or Cheddar cheese, finely grated
50g croutons
1 pinch ground black pepper

Method
Step 1
Put the onions, carrot and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, until the vegetables are tender.

Step 2
Blend the soup in a liquidizer or food processor, or use a hand-held stick blender. Add the low fat soft cheese and half the chives or parsley and blend until smooth. Gradually add most of the grated cheese, stirring until melted. Reheat gently and season to taste.

Step 3
Ladle the soup into 4 bowls and garnish with the croutons, chives or parsley and remaining grated cheese.

Step 4
Cook’s tip: Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.