Red Storm sharing cheese & bread melt

45 Mins
6 people
Home Recipes By Product Red Storm Red Storm sharing cheese & bread melt


  • 1 round sourdough loaf
  • 3 ½ oz low fat cream cheese
  • 3 ½ oz Red Storm, grated
  • Dash of Worcester sauce
  • Smoked paprika
  • Freshly ground black pepper
  • 1 tbsp melted butter
  • 2 tbsp olive oil
  • A pinch of smoked paprika

This cheese-stuffed bread is a real sharing feast. A round sourdough loaf is hollowed out and filled with a mixture of cream cheese, Worcester sauce, paprika and Red Storm, our vintage Red Leicester, before being baked in the oven until the inside is melted. It’s perfect for dipping – we like to toast the discarded bread in the oven for this, served alongside a selection of crackers and crudités.


  • Carefully cut a circle out of the loaf and remove the core of the bread, taking care not to damage the base crust or cheese will leak out.
  • Mix together the cream cheese, Red Storm, Worcester sauce, a sprinkle of paprika and black pepper, and beat until smooth.
  • Brush the inside of the loaf with melted butter and spoon in the cheese mixture.
  • Cut the bread that was removed into small chunks, toss in olive oil and place on a nonstick baking sheet. Bake for 15 minutes.
  • Place the loaf on another baking sheet and cook for 20 to 25 minutes until melted and golden brown.
  • Serve with the chunks of oven-toasted bread and some crackers and crudités.