ORSOM Cheese is awesome

Cheese is made all over the world but have you ever had cheese from ORSOM? Their dairy farm is based in Cheshire and they produced the most creamiest and tastiest milk thanks to their cows, who are the most pampered on the planet as they get treated to manicures, back scratches and music. I wonder if they have listened to Old McDonald Had a Farm?

Courtesy of ORSOM Cheese I was gifted a selection of their cheeses. Cheeses though don’t always have to be enjoyed with crackers as cheese is also great used within dishes. So I used ORSOM cheese in dishes which I feel worked beautifully with their different cheeses.


ORSOM cheese are producers of high premium range products which are handcrafted by their skilled cheesemakers in-house at their dairy in Nantwich, Cheshire.

Their cheese is vegetarian friendly and is full of flavour and loaded with personality. As their cows every day are treated with love, from enjoying the sounds of music, having manicures and even back-scratches.

All their milk is collected daily from their own cows and from cows from other specially selected farms near by.

ORSOM make awesome cheese

ORSOM cheese came displayed and lovingly packed in a cardboard box making it feel like a hamper. Most of their cheese comes in wrapped in colourful wax keeping it that much fresher. The cheese I received was a mix of Cheddars and a blue cheese.

Within my hamper of luxury cheeses I got to try this amazing selection.

  • The Guru – This cheese delicious, full of flavour, sweet from the mango and with that hit of spice from the spices used within. A little like a mango chutney you enjoy at an Indian restaurant. A perfect cheese to serve after an Indian.
  • Blue – Unlike other Blues this is a nice tasting one as it is buttery, mellow and smooth. Not metallic like other Blues. It works beautifully with crackers or within pasta.
  • Winston – This is their award winning Great Taste 2020 cheese which is one of the most luxurious Cheddars I have ever tasted. Creamy, smooth and full of flavour. Will work perfectly with crackers, toasties, cauliflower cheese and so much more.
  • Lester – This Red Leicester is an ultimate creamy, sweet, nutty cheese I can see why it won an award by Great Taste back in 2017. Great for a cheese board and will work well with many dishes such as pasta or cauliflower cheese.
  • Hot Phoenix – A mature and smoked Cheddar cheese which is has red jalapeno chillies giving that ultimate chilli hit of heat with every bite. Perfect for nachos, fajitas, burgers, and even pizza!
  • Woodew – A very mature Cheddar, which has been naturally smoked over cherry wood shavings for over 14 hours which gives it that ultimate smoky taste. Perfect for any cheeseboard.

With all their cheese I was highly impressed, as they were all packed with flavour, had great texture and smoothness and that is because ORSOM cheese is 100% naturally made with Cow’s milk. Also most of their cheeses are wrapped in wax, keeping the cheese fresher for longer.

My ultimate favourite cheese from their collection was The Guru cheese which is a blend of their Red Leicester cheese with sweet, aromatic mango chutney. It looked beautiful with it’s orange redness and tasted just like the mango chutney that you get served alongside poppadum’s at an Indian restaurant. Their cheese is like no other cheese I have ever tasted being sweet with that touch of spice.

Apart from cheese they also sell butter in which I tried their handmade Garlic & Herb Butter which was fresh, creamy, garlicky and had just the right blend of herbs. Melts easily making it easy to recreate a quick garlic bread, or to mix within cooked pasta or even melt over your steak.

Cooking with cheese

Plus I got creative and made some cheese dishes with the cheeses I received.

Woodew Risotto (smoked cheese) 


  • 25g butter
  • 6 spring onions, chopped
  • 150g risotto rice
  • white wine a splash (optional)
  • 750ml vegetable stock
  • 1/2 tsp Dijon mustard
  • 100g ORSOM Woodew cheese, grated
  • 1 tbsp olive oil
  • 100g cherry tomatoes
  • Spinach, a small handful
  • balsamic vinegar a drizzle


  1. Melt the butter in a pan. Cook the spring onions for 4 minutes or until soft.
  2. Add the rice and cook, stirring, for a couple of minutes. Then add the wine, if using, and bubble until absorbed.
  3. Gradually stir in the vegetable stock a little at a time, waiting until each addition is absorbed before adding more. Repeat until the rice is creamy.
  4. During cooking the risotto heat the olive oil in a separate small pan over a medium heat and cook the tomatoes with lots of seasoning until they are just start to burst. Then add the spinach and cook until wilted.
  5. Before the risotto is nearly finished stir in the mustard and cheese, and season with pepper and salt. Then spoon into warm bowls and top with the tomatoes, spinach and drizzle with balsamic vinegar.

The Woodew cheese worked beautifully with this risotto. The risotto was creamy and the cheese gave it that smokiness and the tomato and balsamic vinegar gave it that extra sweetness and sharpness.

Winston Garlic Balls (strong Cheddar) 


  • 80ml lukewarm milk
  • 2 tsp dried yeast
  • 1/2 tsp caster sugar
  • 300g plain flour, plus extra, to dust
  • 1 tsp salt
  • 60g butter, melted and cooled
  • 2 eggs, lightly whisked
  • 20g finely grated parmesan
  • 2 tbsp parsley, finely chopped
  • Vegetable oil for deep frying
  • 40g butter
  • 4 large garlic cloves, crushed
  • 125ml double cream
  • 140g ORSOM Winston cheese


  1. Mix the milk, yeast and sugar in a jug. Set aside for 5 minutes or until foaming.
  2. Mix together the flour and salt in a large bowl and make a well in the centre then add the melted cooled butter, eggs and milk mixture.
  3. Turn the dough onto a lightly floured surface and knead for 5 minutes or until the dough is smooth and elastic. Place in a large, lightly oiled bowl and cover with a damp tea towel or cling film and set aside in a warm place for 1 hour to double in size.
  4. Punch down the dough to expel the air and knead for 2 minutes or until smooth. Then using a rolling pin roll out the dough on a lightly floured surface until 7mm thick. Use a 6cm round pastry cutter to cut rounds. Re-roll any dough trimmings and continue cutting.
  5. Place the dough circles on a large, lightly floured tray about 3cm apart and cover lightly with a clean tea towel and set aside for 30 minutes until risen slightly.
  6. Meanwhile, make the filling, melt the butter in a small saucepan over low heat and add the garlic and cook, stirring, for 30 seconds or until aromatic. Then add the cream and cheese and stir until melted and combined. Now cool.
  7. In a bowl mix together the parmesan and parsley.
  8. Pour oil into a large saucepan to come halfway up the side of pan. Place over medium heat and heat until 180c on a cook’s thermometer. Working in batches of 4 or 5, cook the dough rounds for 1 minute each side or until puffed and deep golden. Use a slotted spoon to transfer to the bowl with the parsley and cheese and press to coat. Transfer to a plate lined with kitchen paper. Repeat with the remaining dough rounds.
  9. Spoon the filling into a piping bag fitted with a 7mm plain nozzle. Use a small pointed knife to pierce a hole in the side of a doughnut then pipe the filling into the hole. Repeat with remaining doughnuts. Serve doughnuts warm.

These balls are golden balls of delight. Crispy, fluffy, garlicy and loaded with oozy cheese.

ORSOM Blue Omelette (blue cheese)  

  • 1 small handful of baby spinach
  • 5 button mushrooms, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 3 eggs
  • 2 tbsp double cream
  • 40g butter
  • 20g ORSOM Blue cheese
  • Salt & pepper
  • Spring onions, finely chopped
  1. In a large frying pan, cook the spinach for a few minutes with a little olive oil until slightly wilted.
  2. Remove from pan and then add the mushrooms and cook until golden. Then remove from pan and set aside.
  3. In a bowl, whisk the eggs with the cream and a pinch of salt.
  4. Melt the butter in the hot pan with some olive oil then pour in the egg mixture.
  5. Mix around gently to ensure cooked, then once it is almost set, lay the spinach and mushrooms down one third of the omelette and then crumble over the Blue cheese, and season.
  6. Fold the omelette over, slide omelette out onto a plate and garnish with spring onions.

A very different cheesy omelette which provided a intense hit of cheesiness along with the creamy texture of the eggs and spinach. So if you love eggs and blue cheese then you’ll love this.

Lester Scones (red Leicester cheese) 


  • 100g unsalted butter, plus extra for greasing
  • 10 rashers streaky bacon
  • 275g self raising flour
  • 1/2 tsp baking powder
  • 150ml milk
  • 50ml vegetable oil
  • 1 egg
  • 150g ORSOM Lester cheese
  • ORSOM Garlic herby butter, for spreading (optional)


  1. Heat oven to 200c/180c fan/gas 6 and grease a 12 hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 minutes until golden. Once cool cut into chunks.
  2. In a bowl, combine the flour, baking powder and 1 tsp salt. The with your fingers, mix the butter into the flour mixture until it resembles breadcrumbs.
  3. In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the mixture is well mixed in and moistened.
  4. Stir in the bacon and and cheese, then spoon the batter into the muffin tin.
  5. Put the muffin tin in the oven to bake for around 20 minutes or until the tops are golden brown.
  6. Serve warm and spread on some ORSOM garlic herby butter (optional).

Nice and savoury these golden scones were a real treat, meaty and cheesy. Worked also beautifully with ORSOM garlic herby butter.

Hot Phoenix Mac & Cheese Doughnuts (chilli smoked Cheddar) 


  • 1 egg, beaten
  • 4 tbsp butter
  • 1 egg, beaten
  • 1/4 cup flour
  • 2 tsp dried mustard
  • 740g milk
  • 750g ORSOM Hot Phoenix cheese, grated
  • 800g dried macaroni, cooked according to instructions
  • salt & pepper, to taste
  • 3 large eggs
  • Vegetable oil, for frying


  1. In a large saucepan on a medium heat, melt the butter and then whisk in the flour and dry mustard. Whisk constantly for a minute to let the flour cook out.
  2. Then slowly stir in the milk, about a quarter cup at a time, letting the mixture come together and thicken completely in between each addition. Reduce the heat to low.
  3. Stir in the beaten egg until the sauce is smooth and it’s completely incorporated.
  4. Now stir in the cheese till completely melted. Season with salt & pepper to taste.
  5. Pour the pasta into the sauce and carefully toss until evenly combined.
  6. Put the cooked mac and cheese in a sealed Tupperware dish and refrigerate until completely chilled, about 2-4 hours as you want it cold.  
  7. Once cold divide the mac and cheese and place 1/3 in a food processor and blend on a medium speed for around 2 minutes. Repeat with the other batches.
  8. Prepare a doughnut pan or mould by spraying each cavity lightly with non-stick cooking spray. Then fill each cavity with the blitzed mac and cheese, keep the hole clear. Then use the back of a spoon to slightly pat it down until the pan is full.
  9. Bake at 180c for 20 minutes, just until the donuts are crisp and firm enough to hold their shape.
  10. Then remove the donuts from the oven, let them cool for 2-3 minutes, before removing them from the pan and let them finish completely cooling on a wire rack.
  11. Now fry the doughnuts in 160c hot oil. Flipping in between, until they are golden brown and crisp on outside. Takes around 5 minutes.
  12. Use a pair of tongs to remove the cooked donuts from the oil and place on paper kitchen towel to soak up any excess grease.
  13. Serve with dipping sauces of your choice.

These doughnuts were certainly a different take on how to eat mac and cheese. Crisp on the outside and fluffy on the inside, very cheesy and the added chilli of the cheese gave it that extra hit of heat.

Which dish took your fancy the most?


Rating: 5 out of 5.

All the cheeses were perfect from being smooth, creamy and delicious, totally AWESOME.

As mentioned earlier the cheese which particularly stood out to me was their Mango Chutney The Guru one. Sweet with that little hint of spiciness, just perfection.

So if you are looking for great tasting cheese which is creamy, smooth and full of taste then I highly recommend buying a selection of their cheese.

Perfect for yourself, a gift for someone your know who loves cheese or even as a bespoke branded cheese gift.

ORSOM cheese order yours

ORSOM Handmade Cheese
Laurels Farm

Email: hello@orsomcheese.co.uk.

Special offer for my readers you can SAVE 20% by using code LOVEPOPUPS at the checkout.

Check out their entire range via their shop click here.

Thanks to ORSOM for the most AWESOME cheese which were all so delicious. All views are my own honest opinion.

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