the years the Bourne household has accumulated a number of recipes
using our Traditional
Farmhouse Cheshire Cheeses. Tried and
tested by Mrs Bourne on her family, we know that they will go
vegetarian dishes are marked with .
If you have a recipe using Cheshire cheese and you would like
to share it, please feel free to e-mail,
fax or post it to us and we will publish on this web site.
Pie - Cheeze Wheeze of the Month - December 2014
Preparation Time: 15-20 minutes
Cooking Time: 1 1/4 hours
simple and delicious leek and potato pie, using
Bourne's Mature Cheshire Cheese goes with
just about everything - fantastic with sausages,
and vegetarians will love it too.
and thinly slice three medium size potatoes.
two trimmed leeks into 1 cm (1/2 inch) thick
approx 350 gms (12 ozs). of the cheese.
0.5 ltr (3/4 pint) of single cream with salt
a single clove of garlic (optional).
a shallow ovenproof dish with butter and garlic.
the potatoes, leek and Cheshire cheese and cover
with the seasoned cream.
with greaseproof paper or foil and bake for
about 1 1/4 hours in a moderate oven, until
the potatoes are tender.
cover ten minutes before finishing to brown
can be cooked very successfully in a microwave
oven at full power: Stir at least twice - don't
worry about disturbing the layers - nobody will
Tip: If you are lucky enough to possess a
food processor, alternate the
potatoes and cheese, using the same slicing disk
Bar's Toasted Cheese
As many as you like
Preparation Time: Not long
Cooking Time: About 10 minutes
recipe has probably been used for as long as Cheshire
cheese remained the most popular of all the territorial
cheeses, and certainly has been in use in our family
for over sixty years. Now that a similar cheese
is once again available, why not give this simple
dish a try.
You will need about 225gm (8oz) of Mrs
Bourne's Mature Cheshire Cheese, a little milk,
some cornflour, and seasoning to taste.
Cut the cheese into small pieces.
about half a cup of milk with a desert-spoon full
of cornflour in a small saucepan, and place over
to stir and drop in the cheese. Gradually raise
the heat enough to melt the cheese, and then begin
to cook gently.
may like to add a little ready mixed mustard,
together with the salt and pepper seasoning, but
be careful with the salt.
Cook for about ten minutes, and then you can use
the toasted cheese in any number of different ways.
Try it on toast, perhaps finished under the grill
to brown the top, or with a sliced tomato on the
top, again using the grill to cook the tomato. You
could add grilled bacon and perhaps a mushroom or
The possibilities really are endless, and you may
be surprised at what you have achieved with so little
effort. The secret's in the Cheese!
Preparation Time: 5-10 minutes
Cooking Time: 45 minutes
recipe is interesting in the method, and is cooked
in a hot oven. It comes from my Aunt Eva's book
of about 1950.
You will need about a pound and a half of potatoes,
85 gms (3 ozs) butter, 0.3 ltr (1/2 pint) of double
cream, 115 gms (4 ozs) Mrs.
Bourne's Mature Cheshire Cheese and salt and
pepper for seasoning.
Peel the potatoes and cut into slices.
on a sheet of aluminium foil, sprinkle the grated
cheese, a little butter, season with salt and
pepper and then pour over some cream.
a tight parcel of the foil and place in a baking
in a hot oven 200°C (400°F), for about
45 minutes, until the potatoes are soft.
Preparation Time: 20 minutes
Cooking Time: 50 minutes
a small deep ovenproof dish with pastry (a small
Balti dish is very good as it conducts heat well).
2 medium sized potatoes and boil whole in salted
water for 8-10 mins.
melt a little butter and fry one medium onion
until soft and lightly coloured.
in one sliced flat mushroom, a good pinch of chili
powder and 1/2 teaspoon of ground cumin.
for 2 minutes then remove from heat.
in 1 teaspoon of whole grain mustard and 115 gms
(4 ozs) crumbled Cheshire
the potatoes, grate and stir into the mixture.
with salt and pepper.
fill the pastry case with the mixture.
a well and break in one very fresh egg.
with remaining mix.
on pastry lid and seal it.
for 35-40 mins at 210°C (435°F).
Preparation Time: 2 minutes
Cooking Time: 1-2 minutes