How to Make Cheese Seftons - The Victorian Way

  • Published on Jun 21, 2019
  • Today Mrs Crocombe shows us how to make cheese seftons - delightful savoury treats designed for the end of a meal, for the dessert course, or even sometimes after it as an alternative option for those who prefer a savoury palate cleanser.
    English Heritage is a charity, working to preserve the story of England and bring it to life.
    Find out how you can support our cause:
    200g Cheshire cheese (grated)
    2 handfuls of flour
    A pinch of cayenne pepper
    50g butter
    For the puff pastry:
    500g flour
    100g butter
    Begin by making a fairly stiff dough using water, flour and a pinch of salt.
    Roll the dough on a cool surface into a rectangle, and divide it into thirds by marking it lightly with your fingers. Take slices of chilled butter, work them briefly between your fingers, and lay them in the middle third. The butter doesn't have to completely cover the pastry, but try not to leave any big gaps.
    Brush away any extra flour to help the pastry stick. Book fold over the sides - first one, then the other - then give it a good roll with a rolling pin. Turn 90 degrees, roll again to form a rectangle, and repeat the process. Put in two more layers of butter - three if you'd like to - and then give it another book fold and roll without any additional butter. Leave to chill.
    For the cheese mix, add the butter and a pinch of cayenne pepper to the Cheshire cheese and mix well.
    Divide the pastry into thirds once more, and put the cheese mix in the middle before folding, rolling and turning as before. The key is to have lots of layers, with at least seven or eight turns. Once done, leave to chill.
    Cut out desired shapes using cutters and place them on a well-buttered baking tray. Put in a very hot oven (approx. 220 degrees) for 10 - 15 mins. Keep an eye on them - they’re best when hot, but try not to let them burn and become too dark in colour.
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Comments • 1 153

  • English Heritage
    English Heritage  2 months ago +314

    Thanks for watching! See below for answers to some FAQs about this episode:

    Savouries were a late Victorian innovation, eaten either with or after dessert. Cheese was sometimes eaten at dinner, in which case these came with cheese, but these were also used as a sort of cheese course alternative. They were strongly flavoured tiny snacks, often including cheese, anchovies, or other umami-rich ingredients. Other examples include anchovy toast, cheese bouchées, and devilled biscuits. They were intended as a palate cleanser, especially for those who did not have a sweet tooth.

    They are sleeve protectors to stop her having to wash her gown. Servants rarely had more than one working gown (plus one for Sunday best).

    If you plan to make these at home, you can use any crumbly, fairly sharp cheese, such as Wenslydale or Cheddar. A hard goat's cheese would also work. You can buy ready-made puff pastry - but do make sure that it is all butter, and not based on hydrogenated fats, for it won't taste anywhere near as good, and this recipe is very simple, so the flavour will come through.

    There are many techniques for making puff pastry. Today, you will often find reference to putting a whole block in a basic flour and water paste, and bashing it down. This is an earlier technique and works very well.

    Yes, she does! (Or, rather, Audley End House does). Large houses often had a separate pastry room, with marble slabs for working on as well as cupboards and drawers for storage. It provided a cool space away from the heat of the main kitchen where pastry could be made (as pastry really does not love heat!), and it also ensured that small, often valuable items were not lost.

    The pastry room was often used for confectionery (i.e. what we now call desserts), and logically enough was therefore sometimes called the confectionery. Very big houses would often have both a confectionery AND a pastry room.

    There’s also the still room, which was where the housekeeper made jams and preserves and (in the Tudor and Stuart eras) distilled alcohol and perfume. And the kitchen itself has a range of larders (dry, wet, game), the scullery (washing up, dirty prep work), a coal store and the cook's room, which you can see in some of the videos. But to see it all, we thoroughly recommend a visit to Audley End House :)

    • shortstuff
      shortstuff Day ago

      i would love to visit but sadly im all the way across the Canada!!!😩.. maybe someday 😏🇨🇦

    • Karla Kirkpatrick
      Karla Kirkpatrick 24 days ago

      uh who is the costume designers for your clothes

    • Katie Reynolds
      Katie Reynolds Month ago +1

      @Mandy Green they would boil pig or calf feet in water for many hours until the collagen and stuff broke down, then strain it. The remaining liquid would contain gelatin and would set to jelly, so could be flavoured while still warm and then left to cool. You only really needed a little of the liquid diluted so the finished jelly didn't taste like animal products, but strong flavours were often used.

    • Kassandra OB
      Kassandra OB Month ago +1

      Thank you so much for explaining this!!!

    • Anna Collier
      Anna Collier 2 months ago +2

      Thank you for these videos!! I can't stop watching. It's so inspiring and beautiful. Could you show us how they made preserves?

  • Gary Cooper
    Gary Cooper Day ago

    She has a pastry ROOM? What a house!

  • Miriam Bucholtz
    Miriam Bucholtz Day ago

    Those look delicious.

  • Chluie Bacante
    Chluie Bacante 2 days ago

    It looks like french fries on the thumbnail

  • Tyrone Freezy
    Tyrone Freezy 2 days ago

    ah yes, fancy haystacks

  • Mir _
    Mir _ 2 days ago


  • Daeneira Boivin
    Daeneira Boivin 3 days ago

    those are just cheese fries XD

  • N
    N 3 days ago +1

    This channel needs more subscribers !

  • rickcoona
    rickcoona 4 days ago

    presentation is a delight thank you.

  • Edward Acrylic Nails

    Did people make rainbow cheese softens and run satisfying food channels in the Victorian era

  • LaDonna Louise
    LaDonna Louise 4 days ago +1

    I think I'll just start with frozen puff pastry which is what she made before the cheese went in.

    • lIllIIIllLinda xx416
      lIllIIIllLinda xx416 4 days ago +1

      I would brush them with egg yolk then put some shredded cheese on the top of the sticks, then bake them. My grandma also makes it like that. It's so good!

  • XNyanko
    XNyanko 4 days ago +1

    These videos are really comforting to watch

  • Tony Midlands
    Tony Midlands 5 days ago

    Who is hungry after watching her bake this.

  • Darien Andrew
    Darien Andrew 6 days ago

    Imagine smoking moon rock with everyone there 👀

  • Cold Kt
    Cold Kt 7 days ago

    The British then: *this food*
    The British now: SaUSagE

  • dominic henry
    dominic henry 7 days ago

    at first i red deftones

  • Akira Mado
    Akira Mado 8 days ago

    Cant get enough of mrs. Crocombe or any of these other wonderful personalities on this channel. I wish there was so much more for our binge watching pleasue.

  • MyRickynOlivia
    MyRickynOlivia 8 days ago

    Secretly off camera chowing will power. I'd be eating while making the display like yup cheesy, puffy, warm, and yummy.

  • ethan antalosky
    ethan antalosky 9 days ago


  • A Kayfabe
    A Kayfabe 9 days ago

    I thought Lord and Lady didn’t enjoy spicy foods? Like when the Curry was not actually spicy like curry is meant to be, to provide to their personal tastes? They liked Cayenne pepper filled cheese though?
    Ahhh display in rings and sticks, I see. Then there’s a lot of scrap dough from around the rings to bake for the servants to eat also

  • A Kayfabe
    A Kayfabe 9 days ago

    I am quite irritated, as I have been unsubscribed forcefully by TVclip from your kitchen without cause or permission and therefore never received my notification that Mrs Crocombe had so graciously invited me into her kitchen once again. I regret that I am late calling. I hope that is alright, as I need to learn how to fashion some savouries the right way.

  • Derrick Lopez
    Derrick Lopez 10 days ago

    They look like fries

  • MsHazard1
    MsHazard1 10 days ago

    Would love to make these but, what temperature should I set my oven?

  • D V
    D V 10 days ago

    I don't understand the hold these videos have on me that I can't stop watching them once I start. It's got to be black magic.

  • HOT for JT
    HOT for JT 10 days ago

    I HATE to cook but she makes me wanna make everything she does! 😍

  • Ryan Paul Balagtas
    Ryan Paul Balagtas 12 days ago

    Started with the butter video...looks like I will be watching Victorian videos until 3 am...

  • heck yeah
    heck yeah 13 days ago

    i love this

  • Kristina G.
    Kristina G. 14 days ago

    That "big pinch" has the same energy as downing a whole lot of vodka

  • Kassandra Cordero
    Kassandra Cordero 14 days ago

    TᕼE ᐯIᑕTOᖇIᗩᑎ ᗯᗩY ~( ̄▽ ̄~)~

  • Gabriella Remple
    Gabriella Remple 16 days ago

    *FOLD IT*
    Wait… did she just catch the woah?

  • D H
    D H 17 days ago

    I would be a very happy man if she were my wife

  • Tupou Latu
    Tupou Latu 17 days ago

    these videos are sick! keep it hunndy always !

  • chilibreath
    chilibreath 17 days ago

    "A pinch of cayenne pepper."

    *looks at the camera*

    "Quite a BIG pinch."

    *dumps the rest of the cayenne pepper in*

    She gets me.

  • chilibreath
    chilibreath 17 days ago

    I see Marianne has shaved the butter for Mrs. Crocombe in advance.

  • Lily Flower
    Lily Flower 18 days ago

    Me: don’t put your hand in the cheese and butter, don’t put your hand in the cheese and butter
    Her:*puts hand in cheese and butter*
    Me: don- oh ok, just stick your hand in

  • Idkwuttonamethis Lol
    Idkwuttonamethis Lol 19 days ago +1

    She hit the woah at 3:53

  • Feeluck
    Feeluck 19 days ago

    why is the plural of 'handful' 'handfuls' and not 'handsful' ?

  • Karen Blackburn
    Karen Blackburn 20 days ago

    I grew up calling them cheese straws, recipe us in mum's cooking book. Loved them as a child, still do. They are available to buy in Lidl in various shapes.

  • Eduardo Miranda
    Eduardo Miranda 21 day ago

    3:01 “Two shots of vodka”

  • Jackie
    Jackie 21 day ago

    3:54 she hit the woah

  • Rayana Armelini
    Rayana Armelini 21 day ago

    Watching this videos and eating cereal 🥵 it’s the life

  • Linda BTDT
    Linda BTDT 21 day ago

    Who are the 171 nincompoops who gave this lovely video a thumbs down? Seriously, people if you don’t want to watch English Heritage just switch to another channel stop being rude!

  • allie
    allie 22 days ago

    *dad gets home from work on saint patties day not wearing green*
    8 year old me: guess what i'm gonna give you

  • im im
    im im 22 days ago


  • sneep Peepo
    sneep Peepo 22 days ago

    Not to be dramatic or anything but I would literally die for Mrs. Crocombe

  • Sávio Antunes
    Sávio Antunes 24 days ago

    I lovely your channel, it's amazing

  • Роман Капітанеч

    I’m going to put a pinch of cayenne pepper. Dumped the entire bucket

  • Risangster
    Risangster 26 days ago


  • Taura Helms
    Taura Helms 28 days ago +1

    What we call cheese straws in the United States.

  • jamesndarlene
    jamesndarlene 29 days ago

    Could watch Mrs Crocombe videos all day long. This lady does a great job on them.

  • Fabio M.
    Fabio M. 29 days ago

    She starts talking, I push 👍 button.

  • Alma Mox
    Alma Mox Month ago

    Mrs. Crocombe deserves a coocking channel

  • Alex H
    Alex H Month ago

    me, drunk, it's 1am: fucking inspired presentation mrs crocombe

  • CA K
    CA K Month ago

    This is a Cheeto????

  • Tre Teel
    Tre Teel Month ago

    Lord and Lady Braybrooke are dead and Ms Crocombe has to keep up appearances so she can stay in the manor 😂

  • Zayeed Anwar
    Zayeed Anwar Month ago

    Make more vids

  • Samantha Godard
    Samantha Godard Month ago

    A pinch of cayenne pepper. Quite a big pinch.

  • Reese Howard
    Reese Howard Month ago

    "Pinch of cayenne pepper"
    *stares at camera*
    "Quite a big pinch"
    *dumps whole bowl in*

  • dmi 210
    dmi 210 Month ago

    This Mrs. Crocombe would normally make this pastry in the pastry room? They had a whole room dedicated to pastry? That's too funny!