Comté Cheese Loaf Recipe

This cheese loaf cake recipe was taught to me by UK Chef, Laura Pope. It's a great tasting, simple recipe using Comté Cheese and it's crammed with even more flavour with Sun-dried Tomatoes and Olives too.

1. To start, preheat your oven to 170c. Then get a large mixing bowl that’s big enough to hold all of the ingredients. Pour in the Self Raising Flour, Salt and a few twists worth of Pepper.
2. Run your fingers down the Thyme to get the leaves off until you have about 1 teaspoons worth. Put the Thyme into the mixing bowl then briefly combine all the ingredients together.
3. Crack in the 3 Eggs then pour in the Whole Milk and Olive Oil. Thoroughly mix all the ingredients together until you’re left with a nice smooth batter with no lumps.
4. Chop the Olives in half and roughly chop the Sundried Tomatoes, then add to the bowl. Grate ¾ of the Comté Cheese and add this in as well. Stir everything together until combined.
5. Get a loaf tin big enough so the batter mix will fill it about half way. Then measure out some greaseproof or parchment paper so you can line the inside of the tin.
6. When in place, carefully pour in the batter mixture. Then, grate the final quarter of your Cheese on the top.
7. Put in the oven on 170c for between 30 and 35 minutes, or until the loaf is firm, golden and crusty on top. Once the cheese loaf has finished baking, remove it from the oven and leave it to cool on a wire rack.

Enjoy at room temperature or when it’s still slightly warm.