- Home
- Love to share
- Our unique business
Read more about how we’re doing cheese and business differently from everyone else.
- Kavli Trust
See how Primula and the Kavli Trust make a difference that goes beyond delicious cheese.
- Who we support
From humanitarian and research projects to cultural initiatives, these are the causes we’re proud to support.
- Our History
We’ve been squeezing cheese since 1924. But we’ve also been up to a whole lot more since then!
- Nominate a charity
Our mission is to help improve the lives of people, their local communities, and society with each squeeze of our deliciously creamy cheese.
- Our unique business
- Squeeze the cheese
- Favourites
Cheesy classics since 1924, our favourites are also your favourites for one very good reason (hint: they’re delicious).
- Lighter
A lighter take that doesn’t skimp on flavour, Primula Light is made to give you the best of both worlds.
- Flavour Burst
Whether you go for spicy or smoky, your taste buds are in for a burst of seriously moreish flavour.
- Cheddar
Primula has a new cheese on the block and it's cheddar! View our brand new mature cheddar flavour.
- Burger Cheese
Create that classic burger taste with a squeeze of Burger Cheese for a flavoursome hit with every moreish mouthful.
- Dips
Our delightful dips come in four mouth-watering flavours to make every snacking occasion something to savour.
- Favourites
Get inspired with
Prawn Cocktail Crème Brûlée
The classic prawn cocktail is reimagined in this ridiculously tasty recipe. Rich, creamy and lightly salted, this delicious take on two classics will send taste buds into overdrive.
What you need
What you need
- 2 Primula Cheese ‘n’ Prawn tube
- 1 tbsp tomato ketchup
- 1 tsp creamed horseradish
- ½ tsp Tabasco
- 2 egg yolk
- 40g parmesan, grated
- To serve:
- ¼ red pepper, diced
- ¼ yellow pepper, diced
- 4 cherry tomatoes, quartered
- 8 king prawns
- Watercress
Like this recipe?
Share it with friends!
How you do it
How you do it
- Preheat the oven to 200°C/ Gas Mark 6.
- Squeeze the Primula Cheese into a large bowl. Add the tomato ketchup, Tabasco, creamed horse radish and Tabasco and mix well. Add the egg yolks to the mixture and mix until it's fully incorporated.
- Divide the mixture into four small bowls. Place the bowls in a deep baking tray, then fill the tray with cold water until the water level is half the height of the bowls, taking care not to splash any water in the filled bowls.
- Place the tray in the oven and bake for 22-25 minutes or until fully set. Once cooked, remove from the oven, and set aside.
- Preheat the grill to high. Place a silicone baking mat onto a baking tray. Get a pastry cutter the same diameter as the bowls used for the crème brûlée. Place the pastry cutter on the silicone mat and make a thin layer of grated parmesan cheese within the ring. Make one per crème brûlée, as this will be the topping for each.
- Place a baking tray under the grill and grill until melted and bubbling and have just started to turn golden on the outer edge. Remove from the oven and set aside to cool and become crisp.
- Once cool, carefully remove from the silicone baking mat, ensuring that the disk remains whole. Place on top of baked crème brûlée once you're ready to serve.
- Garnish with peppers, tomatoes, king prawns and watercress, and enjoy!
Leave a comment
more ways to squeeze with
primula cheese
primula cheese
Share your ideas with us
#LoveToShare
#LoveToShare