Recipes
These recipes are tried and tested by us - who are definitely not professionals!So please try them yourself and let us know how you got on.
Also, if you have any recipes you have tried with our cheese please do let us know and if you have a photograph, all the better!
Bertelin Cheese Recipes
Bertelin Blue Stuffed Mushrooms – (for two)
Ingredients:
2 Large flat cap Mushrooms
1-2 Garlic Cloves to taste (finely chopped)
60-80g Bertelin Blue Cheese
1tsp Finely chopped basil or rosemary (optional)
4-6 Cherry Tomatoes (quartered)
½ Onion (finely chopped)
Sprinkle of Salt & Black Pepper
Drizzle of Olive Oil
Method:
This Recipe can also be adapted for the Mushroom-haters among you! Simply replace the flat cap mushrooms with half a warm baked potato or chunk of crusty bread/Ciabatta or if you are feeling decadent, add crisped bacon rashers!
Ingredients:
2 Large flat cap Mushrooms
1-2 Garlic Cloves to taste (finely chopped)
60-80g Bertelin Blue Cheese
1tsp Finely chopped basil or rosemary (optional)
4-6 Cherry Tomatoes (quartered)
½ Onion (finely chopped)
Sprinkle of Salt & Black Pepper
Drizzle of Olive Oil
Method:
- · Preheat oven to 200°C/ Gas mark 6
- · Take the stalks out of the mushroom caps, dice and save for later
- · Add a splash of olive oil to a pan and warm on a medium-high heat add the onion and mushroom stalks and fry until the onions have started to turn golden and have softened (about 10-15 mins)
- · Add the finely chopped/ crushed garlic and the cherry tomatoes and season with salt and black pepper to taste, continue to fry for about 2 mins or until the tomatoes have started to soften then stir in optional chopped herbs (we like basil)
- · Add the mixture to the mushroom caps and top with pieces of the Bertelin Blue
- · Place on a baking tray, cover with foil and place in the oven for 7-10mins depending on the size, until the sides of the mushroom change colour and the cheese has melted
- · Add a sprinkle of Black pepper to the top of each mushroom and serve on crusty bread
This Recipe can also be adapted for the Mushroom-haters among you! Simply replace the flat cap mushrooms with half a warm baked potato or chunk of crusty bread/Ciabatta or if you are feeling decadent, add crisped bacon rashers!
Blue Cheese and Onion Tart
Method:
This recipe has been adapted from ‘Sarah Raven's Garden Cookbook’, 2007 Written by Sarah Raven
Ingredients
450g Shallots/ Onions
175g Bertelin Blue
40g Unsalted Butter
2 Tbsp Olive oil
1 Tbsp Soft brown sugar
500g Puff pastry
Salt & Black Pepper
450g Shallots/ Onions
175g Bertelin Blue
40g Unsalted Butter
2 Tbsp Olive oil
1 Tbsp Soft brown sugar
500g Puff pastry
Salt & Black Pepper
Method:
- · Preheat oven to 200°C/ gas mark 6
- · Peel the shallots leaving them whole OR peel the onions and quarter and cut cheese into thickish slices
- · Boil a pan of water, add the shallots/ onions and cook for 5-10 mins depending on size, drain and put to one side
- · Heat the butter and oil in an ovenproof pan or a frying pan with a detachable handle.
- · When the butter has melted, sprinkle in sugar and allow it to dissolve gently before adding shallots/ onions, season well and allow the shallots/ onions to cook until a rich golden caramel
- · Remove from heat and roll out the pastry to a circle a bit bigger than the pan
- · Spread the slices of cheese over the shallots/ onions and lay the pastry over the top, pressing it down slightly all around the edge
- · Bake the tart in the preheated oven for 25mins or until golden and risen
- · Allow to cool a little and then put a large serving plate over the pan and invert it quickly so that the shallots/ onions are now on top, with the pastry underneath
- · Serve the tart warm with a crisp green salad
This recipe has been adapted from ‘Sarah Raven's Garden Cookbook’, 2007 Written by Sarah Raven
EASY Twice baked Bertelin Derby Soufflés
Method
Use within 2 days or from frozen make sure they are thawed and brought back to room temperature before use.
Ingredients:
425ml (3/4pt) of milk
A pinch of nutmeg
85g butter
85g plain flour
A pinch of dry English mustard powder
275g grated Bertelin Derby (you could add another flavour to this dish by using Bertelin Derby with Chives instead)
6 eggs separated
55g grated Bertelin Cheese for finish
425ml (3/4pt) double cream
Salt and pepper
8-10 ramekins (3 inches) rubbed well with butter
425ml (3/4pt) of milk
A pinch of nutmeg
85g butter
85g plain flour
A pinch of dry English mustard powder
275g grated Bertelin Derby (you could add another flavour to this dish by using Bertelin Derby with Chives instead)
6 eggs separated
55g grated Bertelin Cheese for finish
425ml (3/4pt) double cream
Salt and pepper
8-10 ramekins (3 inches) rubbed well with butter
Method
- · Pre heat oven 190⁰C.
· Heat the milk and add the nutmeg, bring to boil then take off the heat.
· In separate pan, melt the butter and stir in the flour and mustard powder.
· Pour the hot milk into the roux mixture and place pan on medium heat and mix well with either spoon or whisk.
· Remove from heat and beat in the Bertelin Cheese, egg yolks until the mixture is smooth, then season to taste.
· Whisk the egg whites in a clean bowl to create soft peaks.
· Fold in the egg whites gently into the cheese mixture.
· Fill the ramekins until 3/4s full.
· Place them into a deep baking tray and pour in boiling water into the tray so it is half way up the ramekins.
· And bake for approximately 20-25 minutes.
· Once the Soufflés are well risen, remove from oven and allow to cool and sink.
· Turn the Soufflés upside down into a buttered baking tray (if not using them straight away they can stored for up to 2 days or frozen).
· When ready to serve pre heat the oven to 200⁰C and arrange the soufflés in either individual dishes or a large dish, sprinkle with the grated cheese and pour over the cream.
· Place into the oven for approximately 0-15 minutes until they are risen and light golden in colour.
· Serve with either salad or crispy bread.
Use within 2 days or from frozen make sure they are thawed and brought back to room temperature before use.
Bertelin Derby Scones
Method
Ingredients:
226g self raising Flour
56g margarine
Pinch of salt
½ teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1 teaspoon mustard powder
Grind of black pepper
150g Bertelin Derby Cheese
Milk
226g self raising Flour
56g margarine
Pinch of salt
½ teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1 teaspoon mustard powder
Grind of black pepper
150g Bertelin Derby Cheese
Milk
Method
- · Pre-heat oven to 190⁰C.
- · Mix all dry ingredients together.
· Mix in milk a bit at a time to get a dough like consistency.
· Roll out the dough to achieve 1" thickness using a floured rolling pin.
· Cut the scones out using a pastry cutter.
· Place in oven and cook for 10-15 minutes.
Address:
Bertelin Farmhouse Cheese Company Ltd
Ellenhall Grange Farm
Eccleshall
Staffordshire
ST21 6JQ
Telephone: 01785 859331
