- Renowned London Cocktail Bar Callooh Callay To Pop Up in Cork; One Night Only
- SuperValu Unveils Its New Summer Wine Range. With ...
- UK’S BEST PIZZA CHEF, DAVIDE D’AURIA, TO HOST A MA...
- 100,000 Footfall Boost Expected for Newbridge Silverware with Launch of Factory Tour
- Freshii Goes Greener: Compostable Packaging, Cutl...
- Archway Lager launched by Franciscan Well
- Summer Season In Cask Cocktail Bar In Cork Kicks O...
- Official Opening June 18th for Athula Fusion Foods...
- Top Posts, last 12 months
- CORK SUMMER SHOW: A CELEBRATION OF FARMLIFE FOR AL...
- Mescan Brewery Tours - New for Summer 2018
- Cork based TablePath puts you in control of your r...
- FIRST MARKET LANE SCHOLARSHIP HELPS STUDENT ON ROAD TO CULINARY SUCCESS
- ‘Our Table’ pop up event promises a fusion of flav...
- Beaujolais on Irish Tour!
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Ireland's Great Producers, Great Tastes
- The Good Value Wine List
- Top Wines. With Reviews & Irish Stockists.
- Blog Policy
Tuesday, August 2, 2016
Taste of the Week. Bó Rua Farm Cheese
Taste of the WeekBó Rua Farm Cheese
In Ballynoe, in a corner of North East Cork, you’ll find Bó Rua Farm where Norma and Tom Dinneen make excellent cheese. I first came across the cheese - it came on the market early this year - in Sage where chef Kevin Aherne has it on his 12 Mile Menu. If it’s good enough for Kevin, it’s good enough for me.
But I must admit I forgot about it for a few weeks until I met Tom at the Cork Kerry Food Forum in the City Hall. Had a few samples there and bought a wedge or two of this handmade and handsome cheese with great quality and flavour and already a winner at the CÁIS Awards.
One of the secrets is that the milk comes from their Montbéliere cows, also known as red cows (hence the Bó Rua). The breed is known for the exceptional quality of the milk, a quality enhanced by the rich local grass.
It is basically a cheddar style cheese, semi-hard. They make a natural version and then two flavoured varieties, Cumin Seeds and Tomato with Oregano, Basil and Garlic. The Tomato and Herb was the one I enjoyed at leisure at home and is Taste of the Week.
Careful nurturing of the cheese is needed during maturation, with regular turning and grading. It takes a minimum of six months for the cheese to mature, before it can be sent out for customers to enjoy. The rind is inedible, so remove before eating the cheese.
Bó Rua Farm
Ballyknock, Ballynoe, Fermoy, Co. Cork, Ireland. P51HYH6.
Tel: +353 (0) 86 8385547
Twitter: @boruafarmWeb: http://boruafarm.ie