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Rosemary and Garlic Maida Vale

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


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.

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