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Tuesday, September 19, 2017
Taste of the Week. Bó Rua Mature Cheese
Taste of the Week
Bó Rua Mature Cheese
During the recent FEAST in East Cork, I enjoyed a multi-course dinner at Sage and one of the highlights of the evening was the delicious mature cheese from nearby Bó Rua Farm, so much so that people, pretty full after the amazing meal, were taking some home with them. This is our current Taste of the Week.
The Dineens, Norma and Tom, have been making cheese from the milk of their Montbéliarde cows for just a couple of years. I was impressed with their early efforts at the Cork/Kerry Food Forum in 2015 but didn't know about this gem until Sage.
On this blog, you’ll often read of winemakers saying healthy fruit is a prerequisite for good wine. And the Dineens say the “cheese begins long before milk reaches the cheese vat with the careful breeding of our cows”. In 2015, they were honoured to receive an AHI ‘Milking For Quality Award’.
And you can expect a certain consistency from year to year as this is a “closed herd” meaning that all of the herd is born and bred on Bó Rua Farm, with cow families remaining for generations. Quality in, quality out. So do look out for the cheese from the red cow farm in Ballynoe!