Cheesy Tear and Share Bread

  • 0

Ageing St. Stefanus Blonde opens up a world of possibilities when it comes to food pairing. Our unique Jerumanus yeast causes the flavours to develop until the moment you open the bottle, so different ages of the beer complement different dishes and ingredients.

This cheesy tear and share bread takes full advantage of St. Stefanus’ ageing properties. After adding the simple garlic, mustard and onion butter, you can add a cheese of your choice depending on the age of your St. Stefanus.


For the garlic butter:

  • 1 large onion, finely chopped
  • 1 stick of butter, melted
  • 2 garlic cloves, crushed/finely chopped
  • 1tsp wholegrain mustard
  • 1tsp parsley, finely chopped
  • 1 glug of olive oil
  • Salt and pepper

For the cheese:

  • Mozzarella – 3-6 month St. Stefanus Blonde
  • Smoked gouda – 9-12 month St. Stefanus Blonde
  • Mature cheddar – 15-18 month St. Stefanus Blonde

For the bread, we recommend anything with a thick, hard crust. Rye or tiger loaf works perfectly.


Preheat the oven to 180˚C/350˚F.

Add the onion, butter, garlic, wholegrain mustard, parsley, olive oil, and salt and pepper to a mixing bowl and stir together.

Slice the bread in a criss-cross pattern, ensuring that you leave a centimetre at the bottom so the bread stays together.

Add the butter mixture into the gaps, along with your chosen cheese, sliced or grated. Leave some cheese sticking out the top of your loaf so that it doesn’t all melt to the bottom.

Place a sheet of foil on a baking tray and create a collar around the edges to collect any melted cheese.

Bake for 30 minutes. Check regularly towards the end of cooking to ensure that the bread isn’t burning.

Once the cheese has all melted, take the bread out, leave it to cool slightly and then serve with your chosen age of St. Stefanus.

The fun doesn’t stop there…

Experiment with different cheeses and different ages of St. Stefanus to make your own combinations. Share your creations on Facebook, Twitter and Instagram using #ststefanus and we’ll repost our favourites.

Post new comment