The day we discovered Black Bomber and its other amazing flavors, was a glorious day indeed!
We were in Scotland, enjoying the countryside and stopped by Smith Farms for a bite to eat. It promised to have good food (which it did) but it also had a small, but impressive display of cheeses for sale. Among all the wonderful cheeses was Black Bomber, made by Snowdonia Cheese, the cheesemakers in Wales.
The minute we tasted it, we were smitten. It is very hard to describe this cheese. It is a creamy, fully mature cheddar that melts in your mouth, all the while your tastebuds are dancing. It has a powerful cheddar, yet surprisingly mellow. It has a slight bite, incredibly rich and has a long lasting aftertaste of caramel and toffee apples. This cheese is just something that you have to try for yourself! Anyone that has had a taste, loves it. It doesn’t matter if you have an adventurous palate or a cautious one. It delights everyone.
Besides being absolutely delicious (I’m not kidding, its that good!), it has the added benefit of being packaged in a charming, chunky round (much like a fat hockey puck) with black wax. They call them truckles and they look great on a cheese board or perfect for gift giving. It is self-contained in the black wax and their decorative label.
Black Bomber has siblings too. There are many. Among my favorites are, Green Thunder (garlic and herbs) and Beechwood (smoked cheddar). The others are no slouches either. I really don’t think you can go wrong with any of the flavors! I am not the only one that thinks Black Bomber is the bomb! Black Bomber has won many awards. Most recently, it was voted “British Best Cheese” by Guild of Fine Foods.
Recently we made some tasty mini Black Bomber cheese tarts. They were scrumptious! The recipe is below. It makes a beautiful and impressive 1st course or for a simple dinner, served with a salad.
Serves: 8 mini tarts
* Just a note about the mini tart pans. I used ceramic (3 1/2″ x 3/4″) tartlet dishes. If your pans are a little larger than it may only yield 6 or so tarts and they will need to cook longer.
5.5 ozs of Black Bomber (3/4 of a 7 oz truckle)
1/2 cup chopped walnuts
1/2 cup or so minced leek (1 medium to large leek)
Scant 1/2 cup of heavy cream
1 recipe of your favorite single pie crust
Roll out pie crust and line tart pans. Blind bake in 450 oven for approximately 12-15 minutes. Keep an eye on the crusts. Remove from oven just as slight color starts to appear on the edges.
In the meantime, dice/mince leek and add the minced leek and chopped walnuts to a small skillet with 1/2 Tbls. of butter. Sweat the leek until it is just beginning to brown – remove from heat and set aside. Dice cheese into small cubes.
Sprinkle the leek and walnut mixture evenly into the bottoms of the 8 tartlet pans, then sprinkle the cubes of cheese equally into each tartlet.
Next, crack eggs into a medium-sized bowl and whisk briskly until foamy and they have some loft. Then, add the cream, season lightly with salt and pepper. Whisk again.
Pour over top of the cheese and leek/walnut mixture, dividing the egg mixture evenly between the 8 tarts.
Bake at a 350 oven for 18-20 minutes or until set.
Remove from oven, serve immediately with the Port dressing.
In a small saucepan, reduce the port slightly, then add other ingredients, including the grapes. Cook for 2-3 minutes.
Drizzle dressing on plate, add tart and serve.