- PREM GROUP LAUNCHES NEW DIGITAL MARKETING COMPANY:...
- Franciscan Well hosts the First Beer Festival of 2...
- KINSALE GIN Partners with BARRY & FITZWILLIAM.
- Fundraising event in aid of West Cork Animal Welf...
- Barnabrow House Gourmet Evening. Just in time for Valentine's!
- ORSO WELCOMES IN 2019 WITH €19 PRIX FIXE MENU
- COME FOR DINNER, STAY FOR FREE! At the Nox Hotel G...
- Top Posts, last 12 months
- Bollywood New Year's Eve Theme at Richy's
- The Spirit of Christmas Alive and Well in Cork!
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- The Good Value Wine List
- Ireland's Great Producers, Great Tastes
- Tokyo takes the crown as world fine dining capital...
- Saint-Chinian Wine Fair Mon 4th Feb
- O’Brien PR Awarded All-Ireland Business Accreditation
- Dublin Food Chain to host event today highlighting...
- How much more can the hospitality sector bear?
- SAVOUR FOOD AWARDS BEST PRACTICE IN FOOD WASTE MAN...
- COBH SCHOOL HOSTS CHILDREN’S FITNESS INITIATIVE
- Find the perfect Christmas dinner in Cahernane House Hotel
- Local Produce Shines on Greene's New Winter Menu
- Hooked's Anthony Gray. Confident in Challenging Ti...
- Blog Policy
Tuesday, November 8, 2016
Taste of the Week
Creeny Irish Sheep Cheese
I bought this cheese at the Donegal Food Festival from the cheesemaker herself Silke Cropp of Corleggy Cheese in County Cavan. She told me it was six months old and made from raw sheep’s milk. It is rare enough as it is made only for four months each year.
At two months this is a mild cheese but as it matures (up to 12 months) it becomes a very sharp cheese indeed. I sampled a wee bit of the six month old cylinder and thought it was amazing, not a million miles away from a Pecorino, with a distinctive piquant pepperiness. It is indeed, salty, sharp and funky (as the Americans say).
It also has a distinctive rind but one that you may eat as Silke emphasised that it is formed naturally in the brine. “Creeny is always very slightly salty, the reason is that the sheep graze the grass to the very earth, full of salts and minerals from all the rich rain.”
Sheep milk is the richest milk of the three main milks and high butter fat and protein content makes for the rich luxurious taste. Like goat milk, sheep milk products are suitable for people with cow’s milk allergies.
It is my Taste of the Week. Use it as you would a Pecorino. It is suitable for grating and cooking and good for fondues, omelettes, sauces, salads, soups, pastas and pizzas and for sprinkling over savoury dishes. Go on, give it a try.
+353 (0) 499522930