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