Taste of the Week
Cratloe Hills Sheep Cheese
Bought a small wedge of Mature Cratloe Hills Sheep Cheese in On The Pig’s Back on a recent Saturday. Should have bought more of this exquisite cheese, our Taste of the Week.
The story of Cratloe Hills cheese began in the mid 80s when Sean and Deirdre Fitzgerald began making it in County Clare on their Cratloe farm that overlooks the Shannon.
It is a delicious, full-bodied, intricate blend of tastes with layers of flavours. This is quite an experience as they say themselves: “…each bite brings more hints of butterscotch and burnt caramel come to the fore”.
With such a tide of sophisticated flavour from the cheese on its own, you hardly need anything by way of accompaniment. I did try a gorgeous artisan-made Confiture Cerise Noire (from Sheridan’s) as this type of jam is often served with sheeps cheese in the Basque region.
And while the combination is pleasant, I’d say the Cratloe is possibly best on its own. By the way, if you think you’d like something with it and can’t get your hands on the Confiture, then Follain’s Loganberry Jam is a good substitute.
The Clare product is 100% sheep's milk using only a vegetarian starter, rennet and salt. It is a natural product manufactured in a traditional way with no additives or flavours.