- LOVE (and some food & wine) is all you need at Lim...
- Declare Your Pride in Irish Food urges Restaurateu...
- Michelin Starred Chef Andy McFadden Shares His Favourite Quinoa Recipes
- Easter at The K Club. Eggs. And Golf!
- Kilkenny School of Food Seeks Tutors!
- Georgina Campbell’s Ireland - The Best of the Best
- Cahernane House Hotel entering final stage of €6.5...
- The Cask Ales and Extraordinary Brewing Festival a...
- EU PROGRAMME TO PROVIDE FOOD TO MOST DEPRIVED THRO...
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Ireland's Great Producers, Great Tastes
- Top Wines. With Reviews & Irish Stockists.
- Top Posts, last 12 months
- Jean Smullen's Wine Diary
- The Franciscan Well Reveals Its First Festival of ...
- Blog Policy
Monday, December 21, 2015
Taste of the Week
Bought some Killeen goat milk cheese at On the Pig's Back recently and it is a gem. Made in the Gouda style by Dutch-born Marion Roeleveld in Ballinasloe, the recently published Sheridans Guide to Cheese has praised it to the rafters of the dairy: “The Gouda-making technique works very well with goats’ milk and Marion produces the best we have ever tasted.” High praise indeed for our Taste of the Week.
It is a very pale cheese indeed, the texture is firm and smooth and it falls into the Pressed Uncooked category. It is mild, a little sweet and totally delicious, very versatile too and one that garners many converts for goats cheese. Try it in salads, with fruit or as a topping for savoury dishes. And don't forget the cheese board. It was voted Best Goat Cheese at the British Cheese Awards in 2014.
Killeens also make a cows milk cheese along Gouda lines. Check out their website here for the details of both cheeses (and some variations as well) and you’ll also see that they are widely available.