Rosemary and Garlic Maida Vale


1 x Village Maid Maida Vale, whole
3 fresh garlic cloves
1 sprig of fresh rosemary, washed and cut into 5cm long spears
Olive oil

Thanks to our local cheese suppliers, Village Maid for the recipe and photo.

Village Maid say: “This is possibly one of our easiest and most delicious recipes, and we could have baked it on its own but adding the garlic and rosemary takes it to a whole new level. We love this during the winter, both over bonfires and straight from the oven. Serve with toasted sourdough bread & caramelised onion chutney, or warmed crostini to dip… or grab a spoon and go for gold.”


1. Preheat the oven to 180 degrees celsius.

2. Remove the Maida Vale from its wrapping and place in a small oven proof bowl. Score a few shallow lines over the
top of the rind with a sharp knife.

3. Stud the cheese with the garlic cloves and two or three rosemary spears, drizzle with a little olive oil, and place in the middle of the oven for 15 – 20 minutes or until the cheese is soft to the touch.

4. When it’s ready, remove the Maida Vale from the oven and allow 2-3 minutes to cool before tucking in with your bread sticks and chutney.