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The Bourne family have been hand-making fine Cheshire cheese since 1930. We still use traditional methods to produce cheeses which have been awarded gold, silver and bronze medals at the British Cheese Awards, and prizes at the Nantwich International Cheese Show. Our Cheshire cheese is available in major supermarkets, farmers markets nationwide, direct from our farm and by mail order. Click here to find out more. We are Cheshire specialists and make a range of cheese with flavours suited to most tastes and requirements. Well known for Mrs. Bourne's Mature Cheshire and the recent addition of John Bourne's Cheshire, we also now have Oak Smoked Cheshire and Blue Cheshire, all available in various sizes. All our cheese is suitable for vegetarians. We also produce seasonal specials and Butter. Click here to view our full product range and order our Cheshire cheese. Don't forget to visit Mrs Bourne's Recipe Page which will be updated on a monthly basis with recipes for great tasting dishes using our Cheshire cheeses. We are currently members of The British Grassland Society, and Specialist Cheesemakers Association. We follow the Milk Marque's Code of Practice for Animal Welfare. The milk for our Traditional cheese is produced from our own herd of Friesian cows, specially bred to produce milk from grass. The herd and the Farm here at The Bank are both sensitively managed to ensure high quality care and produce. The milk for our cheese is produced on a farm in the middle of the Cheshire plain.
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About
Us | Our Cheshire Cheeses
Distributors | Online Shop
History of Cheese | Making
Cheese
Mrs Bourne's Cheeze Wheeze! | Mrs
Bourne's Cheshire Cheese Recipes
Useful Links | Contact
Details | Send Us An E-Mail
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We currently have the following product ranges available:
All
our cheese is suitable for vegetarians. Our cheese is matured carefully for up to 10 years to produce cheeses that are equally 'at home' as part of a 'cheesy' recipe, or at the center of an after dinner cheese board. Our product range includes traditional mature white and coloured, mature white and coloured, and an oak smoked traditional Cheshire. Please click here to view our Code of Practice. To be kept informed of our latest news please click here to send us an e-mail. |
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Traditional
Farmhouse Cheshire Mrs
Bourne's Mature Cheshire Tom
Bourne's Oak Smoked Cheshire John
Bourne'sCheshire John
Bourne's Cheshire (Unpasteurised) H.S.
Bourne's Anniversary Blue Cheshire Mrs
Bourne's Cheeseboard Please click here to visit our Online Shop or print out an order form. |
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There will be available at intervals throughout the year a selection of Cheshire cheeses with:
These cheeses will provide an interesting addition to the chhese board and it may be possible to include an organic cheese. There will be different sizes available, the smallest weighing around 12ozs. In addition we use pasteurised whole milk to make a soft cheese, which is very good as the basis for cheesy dips, with the addition of garlic or chives for instance, for use on baked potatoes or summer salads. All
our cheese is suitable for vegetarians. Please click here to visit our Online Shop or print out an order form. |
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We also have available our Malbank Farm Butter, made with pasteurised whey cream. It is avaialble in the following forms:
Please note that we do not produce our butter all year round so please contact us to ensure availability. Please click here to visit our Online Shop or print out an order form.
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The milk for our Traditional cheese is produced from our herd of Friesian cows. The herd and the Farm here at The Bank are both sensitively managed to ensure high quality care and produce. The milk for our cheese is produced on a Cheshire farm in the middle of the Cheshire plain. That farm and our Cheese Dairy have the Certificate of Approval of Organic Farmers and Growers as the certifying body. All
our cheese is suitable for vegetarians. |
About
Us | Our Cheshire Cheeses
Distributors | Online Shop
History of Cheese | Making
Cheese
Mrs Bourne's Cheeze Wheeze! | Mrs
Bourne's Cheshire Cheese Recipes
Useful Links | Contact
Details | Send Us An E-Mail
|
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We are currently members of The British Cheese Board, Organic Farmers and Growers, Specialist Cheesemakers Association, North West Fine Foods, Cheshire Fine Food Trail and the Royal Society of Dairy Technology. We follow the Milk Marque's Code of Practice for Animal Welfare. Click here to view our code of practice. Our non-organic cheeses are made using the milk from our own herd of Friesian cows. The herd and the Farm here at The Bank are both sensitively managed to ensure high quality care and produce. The milk for our organic cheese is produced on a Cheshire farm in the middle of the Cheshire plain. Please
Note: All of our cheese is suitable for vegetarians
When this process is complete, we then cut the curd to release the whey (the liquid). The mixture of curds and whey (remember little Miss Muffet!) is stirred and heated slowly for a further time - during which the pieces of curd shrink. We then separate the curds and whey.
The cheeses are then stored for up to 10 years to ensure that they fully mature producing the rich tangy flavour that all good Cheshire cheese used to have and Bourne's Cheshire still does. Please click here for a more in depth look at the general process of making cheese.
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Traditionally the coagulant 'rennet' has come from calves stomachs. Another form of rennet is called 'vegetable' rennet which is derived from certain strains of fungi and bacteria. Today, this type of rennet is very popular, reflecting a move towards organic foods, and the manufacture of 'vegetarian cheese'.
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We are currently members of The British Cheese Board, The Organic Farmers and Growers Association, Specialist Cheesemakers Association, North West Fine Foods, Cheshire Fine Food Trail and the Royal Society of Dairy Technology. We also follow the Milk Marque's Code of Practice for Animal Welfare. The milk for our Traditional cheese is produced from our own "Malbank" herd of pedigree Holstein Friesian cows. The herd and the Farm here at The Bank are both sensitively managed to ensure high quality care and produce. The milk for our organic cheese is produced on a Cheshire farm in the middle of the Cheshire plain. That farm and our Cheese Dairy have the Certificate of Approval of Organic Farmers and Growers as the certifying body. All
our cheese is suitable for vegetarians. |
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About
Us | Our Cheshire Cheeses
Distributors | Online Shop
History of Cheese | Making
Cheese
Mrs Bourne's Cheeze Wheeze! | Mrs
Bourne's Cheshire Cheese Recipes
Useful Links | Contact
Details | Send Us An E-Mail
|
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Cheese has
been made in this country for at least 2000 years. From the 16th century
onwards, cheeses came to be known by the name of the region or county
in which they were made and until the second half of the 19th century
cheesemaking was a widespread farmhouse activity. From this period on
a series of events gradually eroded this local industry, beginning with
a disastrous cattle disease in 1860. In an attempt to restore the tradition
of English cheesemaking, the first cheese factory was established. Housed
in a converted cheese warehouse in Siddals Road, Derby, it used the steam
from the next door's silk mill for power. The first, purpose-built cheese
factory was opened in 1870 in Longford, Derby and by 1876 ten factories
had been constructed serving five counties. Cheshire cheese is usually white or red in colour, and there is a blue Cheshire. The distinctive flavour of Cheshire is due to salt springs which ran under much of the pasture land. These give the milk, hence the cheese, a slightly salty tang, which is still a characteristic of the cheese today. Originally, cheese making in Cheshire was practised on farms during the Spring, Summer and Autumn to conserve the milk from the fresh grass. The Spring and early Summer cheese was eaten quite young but the Autumn cheese was matured before being eaten. Mrs. Bourne's Mature Cheshire offers you the chance to enjoy the Tradition of an after dinner cheese board accompanied by wine or port. The Bourne family is still making Traditional Farmhouse Cheshire Cheese using the skills passed down from father to son. We have connections that can be traced back for at least six generations, where cheesemaking featured as part of the farming pattern. John Bourne's father, from whom much of the skill of modem practice was learned, came to the farm in 1930, and Cheshire cheese has been made here since that time. In 1931, there were 205 members of the Cheshire Cheese Federation, and 153 members had cheese graded during that year The family still has the Prize Card that was awarded in 1932, hr the Most Consistant Quality (third place) The value was three guineas! It is interesting to note that the Report of the Federation for the year ending 1932 states that:
Evidently not much has changed in the last 70 years...
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© 2015 H.S. Bourne - All Rights Reserved
H.S. Bourne The Bank Malpas Cheshire SY14 7AL United Kingdom tel: +44 (0)1948 770214 fax: +44 (0)1948 770288 e-mail: john@hsbourne.co.uk site design by notcon internet
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