Black Bomber. What to do with cheese of the week?

Updated: Dec 10, 2018

This cheese works really well with chilli jam. With a decent range from The Chilli Jam Man there is something for every taste. From the mild Chocolate Orange Chilli Jam to the down right dangerous Reapers Revenge with a scoville unit of (OH MY GOD I THINK I KNOW THE CAUSE OF SPONTANEOUS HUMAN COMBUSTION) 2.4 million, which is pretty much off the chart. A personal favourite of mine is the Mango Bhutney, it still carries enough of a kick but without leaving you feeling as though you look like Giancarlo Giannini after he eats cyanide in quantum of solace. It also works well with smokey flavours so I might try the Mild Smoky Chilli Jam next. A great wine to go with this cheese is Cabernet Sauvignon and I was also recommended a paring with Malbec and Rioja. If you are not into wine then a real ale would do just as well, something like an Old Speckled Hen.

If you are wanting something more from your cheese then check out the recipes below.

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Delicious welsh rarebit made from black bomber cheese
Black Bomber rarebit

Black Bomber Welsh Rarebit

What you will need

  • 200g Black Bomber (wax removed and grated)

  • 25g butter

  • 2 teaspoons flour

  • 1 teaspoon English mustard

  • 1-2 teaspoons Worcestershire sauce

  • 4 tablespoons Stout or dark Ale (milk can be used for a non alcoholic version)

  • 4 thick slices of bread


  • Place the cheese, butter, flour, mustard and Worcestershire sauce into a saucepan, mix together.

  • Add the stout and stir over a gentle heat until melted, it will form a thickish paste. Leave to cool a little, it will become thicker and at this stage can be stored in the fridge for several days.

  • Toast the bread, just lightly toasting one of the sides, spread this side with the cheese mix.

  • Place under a hot grill and cook until bubbling and golden, serve with slices of apple or a tomato and rocket salad.

Asparagus, Pea and Mint Risotto with Black Bomber

What you will need

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 1 large onion, finely chopped

  • 1 clove garlic, crushed

  • 300g Aborio rice

  • 250 ml dry white wine

  • 700 ml hot vegetable stock

  • 250g asparagus (slice the stalks, keep the tips whole)

  • 250g fresh or frozen peas

  • 100g Black Bomber (grated) (plus extra for topping)

  • 1 bunch fresh mint, finely chopped

  • ½ lemon, zest and juice


  • Heat the olive oil and butter in a large frying pan, add the onion and garlic, cook gently until softened but not coloured. Add the rice and stir, cook for 3 minutes.

  • Pour in the wine 50ml at a time and stir.

  • Add the hot stock a ladle at a time allowing it to be absorbed before adding more, while continuing to stir. The rice should be soft and creamy with a loose texture and slightly firm to the bite.

  • While the risotto is cooking blanch the asparagus and peas in boiling water for 1 mins, drain and cover. Its best to use a large pan so the water continues to boil after you add the vegetables.

  • Stir in the Black bomber cheese, half of the chopped mint, lemon zest and juice, and the asparagus and pea mix. Make sure it’s piping hot and the right consistency, season to taste.

  • Serve immediately with a sprinkle of cheese and the remaining mint.

  • Crispy bacon or griddled chicken pieces make a perfect addition for non vegetarians. It also works really well with lightly fried scallops.

Royal Bomber Jacket

What you will need

  • 1 medium-large potato

  • 2 eggs

  • 120g black Bomber (grated)

  • 10g butter

  • 115ml double cream

  • salt and pepper to taste

  • 1tsp chopped fresh chives


  • heat the oven to 180c

  • while the oven is heating wash and prick the potato

  • Wrap the potato in foil and once the oven is hot cook until the potato is soft

  • heat 100ml of cream in a pan until it starts to simmer stirring continually

  • add the grated black bomber and stir until completely melted, once melted season and transfer to a bowl and leave to cool slightly

  • poach the eggs until slightly under cooked

  • slice the potato in half and scoop out enough of the inside of the potato that the poached egg will sit inside.

  • mix the potato insides with the remainder of the cream and the butter with the chives and pipe around the outside of the potato.

  • pour a couple of spoons of the cheese sauce over the egg that is inside the potato halves, sprinkle with grated cheese and fresh chives

  • bake until piping hot and eat Immediately.


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