Unruly Cheese Sauce by Dave Wall
05 June 2018

Unruly Cheese Sauce by Dave Wall

Dave From the Unruly Pig

At Arla Pro, we believe that our commitment to quality and consistency can help inspire chefs to be even more creative with dairy products.

To put that to test, we collaborated with four amazing chefs, all of whom are cooking at the top of their game right now.

They are champions of using quality dairy products in their dishes and, importantly, believe in supporting the dairy farming community.

Each chef has given us their personal view on the use of dairy in their kitchens and shared an inspiring recipe too. First up is Dave Wall, head chef at The Unruly Pig in Suffolk.

Dave creates menus that take full advantage of his abundant Suffolk surroundings with dishes such as ‘Smoked Potato and Pig Croquettes’ and ‘Whole Grilled Sea Bream with black olive hollandaise and crispy capers’, all cooked at 400+ degrees on his charcoal fired Inka Grill.

Unruly Cheese Sauce

  1. Melt the butter and then whisk in the flour to create a roux. Continue to cook gently for a few minutes until it comes away from the pan’s edges.

  2. Gradually add the milk, whisking until smooth each time before adding any more milk. Continue until all the milk is incorporated, then add the cream and simmer for 10 minutes.

  3. Remove from the heat and immediately whisk in all ingredients until the cheese is melted. Do not cook any further once adding the cheese and seasonings as you will kill the flavours.

  4. Allow to cool to room temperature before using (or refrigerate for use later if preparing in advance).


100g Arla unsalted butter

100g flour

500ml Cravendale

250ml double cream

130g Arla mature cheddar cheese

70g parmesan cheese

70g Roquefort

70g Dijon mustard

30g Lea & Perrins

10g tabasco

50g English mustard

15g salt


Dave has been working with Castello blue cheese slices, Arla mature cheddar slices, cream cheese, mature cheddar block, double, single & whipping cream, crème fraiche, mozzarella shredded, Anchor butter, Tuxford & Tebbutt Stilton, Trevarrian Brie and Tickler cheddar.


Quality dairy products make a huge difference. You can’t use just anything. If a product does not have the right fat content, for instance, it just won’t perform well. Simple as that.

Dave Wall, head chef at The Unruly Pig