Recipes & Ideas
Here are some suggestions on using our cheeses for cooking. If you have a recipe using any of our cheeses, please email it to us and we may feature it on this page and credit you for it!
Ingredients
Makes 10 bite sized scones
- 225g/8oz self raising flour
- pinch of salt
- 55g/2oz butter
- 25g/1oz Wee Comrie cheese, grated
- 1 tsp mustard powder
- 1 tbsp freshly chopped chives
- 150ml/5fl oz warm milk
- lemon juice
Prep: 25min > Cook: 15min > Ready in 40min
- Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking sheet
- Mix together the flour and salt and rub in the butter. Stir in the cheese and chopped chives, mustard powder and then the milk to form a soft dough.
- Turn on to a floured work surface and knead very lightly. Pat out to around 2cm/¾in thick. Use a 5cm/2in round cutter and place each scone on the baking sheet. Do not twist the cutter. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the top of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack.
Tip: Add a tsp lemon juice to your mix, to boost the raising agents in the flour.
Handle the dough as little as possible.
For a stronger taste, replace the Wee Comrie for a matured Strathearn.
Ingredients
Serves: 4
- 1 medium butternut squash
- vegetable oil
- 450g/1lbs lamb mince
- 150g/5oz Lady Mary Cheese
- 1 large white onion, sliced
- 1 tsp Ras el hanout spice mix
- salt and pepper to taste
- 2 spring onions, chopped
- 2 tbsp butter
- 1 pack Feuille de Brik or Filo pastry
Prep:10min › Cook:30min › Ready in:40min
- Preheat the oven to 200 C / Gas 6.
- Peel and cut the butternut squash into small cubes and roast in the oven for 20 minutes or until soft.
- Heat the oil in a frying pan. Fry the lamb mince and white onion in the vegetable oil, season with the Ras al hanout spice mix.
- Put the cooked mince and onion into a large bowl. Add the roasted butternut squash, cubes of the lady mary cheese and the chopped spring onion. Season with salt and pepper.
- Place the filo pastry on a work surface. Take a sheet of the pastry and put a damp tea towel on the other sheets (filo pastry dries out very quickly).
- Brush the sheet of pastry with some butter. Place another sheet on top, and repeat the brushing. Do this for a third time.
- Put a line of the lamb mixture in the middle of filo pastry, fold in both ends over the lamb mixture and then fold the edges in to form a roll. Brush with melted butter. Repeat steps until the lamb mixture runs out. Put all of the briks on a baking tray.
- Bake in the oven until golden brown. Serve hot with buttered green beans.
Tip: You can replace the butternut squash with pumpkin, sweet potatoes or carrots.
Dust the top layer of filo/Brik pastry with Chili powder or Sumac to taste.
Ras el hanout is a mix of spices. You can easily create your own from recipes online.
Ingredients
Serves: 6
- 600g/1lbs 5oz of waxy potatoes
- 500ml/17fl oz of vegetable or chicken stock
- 500ml/17fl oz of french blond beer or lager
- 200ml/7fl oz of single cream
- 100g/3.5oz of Strathearn cheese
- 1 leek
- 20g/0.7oz of butter
- 2 tsp of cumin seeds
- salt and pepper
Prep: 10 min > Cook: 30min > Ready in: 40min
- Wash and finely slice the leek. Peel the potatoes and cut in small dice.
- Melt the butter in a soup pot, add the leek and gently cook in the butter until soft and slightly coloured.
- Add the potatoes to the leeks and cover with the stock and beer.
- Cover the pan and simmer for 20 minutes.
- Remove the rind of the cheese and cut into small cubes.
- Turn off the heat and whilst still hot, add the cream and cubes of strathearn cheese.
- Mix well, return to gentle heat until the cheese has melted. Season with salt and pepper.
- Optional: blend the soup until smooth.
- Top with toasted cumin seeds and serve with bread and butter.
Tip: For a stronger taste, keep the rind on the cheese.
Replace the cumin seeds with either carraway, nigella or fennel seeds.
Ingredients
Serves: 4
- 1kg/2lb 4oz floury potatoes, peeled
- 250g/8oz bacon lardons
- 2 shallots
- 1 garlic clove
- 100ml/3½fl oz white wine
- 200ml/7fl oz double cream
- Salt and freshly ground black pepper
- 2 Wee Comrie cheeses (about 450g/1lb), horizontally cut in half.
Prep: 25min > Cook: 20min > Ready in: 45 min
- Preheat oven to 200C/180C fan/Gas 7.
- Rub in the inside of a gratin dish with the raw, peeled garlic.
- Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
- Drain and set aside to cool slightly.
- Meanwhile, heat a frying pan until hot and fry the bacon and shallots for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
- Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Score the rind of the cheese and lay the halves on top, rind side up.
- Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
- Serve with a dressed salad of walnuts and leaves.