Taste of the Week. Ballinrostig Cheese with Nettle

Taste of the Week

Ballinrostig Cheese with Nettle

Ballinrostig Cheese is owned and run, in the tiny East Cork village, by husband and wife team, Stephen Bender and Michele Cashman.  

Their basic cheese is a semi hard, Gouda style cheese made with Jersey cow milk and aged for 4 months. They a few variations and this Nettle, with a little parsley and chive also in the mix, is one and is our Taste of the Week. 

It is a delicious (and delicate) herby cheese with their signature background creaminess, very nice melted on a toastie or in a quiche. And they say it is a "favourite of our young customers". 

Local food ace Lilly Higgins recommends spreading it on a baked potato and says it "would be a great alternative to cream cheese in a bagel with smoked rainbow trout".

The tempting creaminess is down to the fact that it is made from organic Jersey cow milk. The milk is sourced from Ahern's Organic Farm near Dungourney, also in East Cork. Early on, the basic cheese is mild and creamy, slowly acquiring a stronger and more complex flavour as it ages.

It is widely available, including at local farmers markets. I got mine from Bradley's of North Main Street, Cork. Check below for more stockists and more information on their products.

Ballinrostig Cheese