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Latest revision as of 06:18, 17 March 2025
Carrigaline Farmhouse Cheese is a type of cheese produced in Carrigaline, a town in County Cork, Ireland. This cheese is known for its distinctive flavor and high-quality production methods, which have earned it a reputation both locally and internationally.
History[edit]
Carrigaline Farmhouse Cheese was first produced in the early 1980s by Ann and Pat O'Farrell. The couple started making cheese on their family farm in Carrigaline, using traditional methods and high-quality milk from their own herd of cows. Over the years, the cheese has gained popularity and has become a staple in Irish cuisine.
Production[edit]
The production of Carrigaline Farmhouse Cheese involves several key steps:
- Milk Collection: The milk used in the cheese comes from the O'Farrell's own herd of cows, ensuring a consistent and high-quality supply.
- Pasteurization: The milk is pasteurized to eliminate any harmful bacteria while preserving the natural flavors.
- Curdling: Rennet is added to the milk to curdle it, forming curds and whey.
- Cutting and Draining: The curds are cut and the whey is drained off.
- Molding and Pressing: The curds are placed into molds and pressed to remove any remaining whey.
- Aging: The cheese is aged for several weeks to develop its flavor and texture.
Varieties[edit]
Carrigaline Farmhouse Cheese comes in several varieties, including:
- Original: A mild and creamy cheese with a smooth texture.
- Smoked: The original cheese is smoked over beechwood, giving it a distinctive smoky flavor.
- Garlic and Herb: The original cheese is infused with garlic and herbs for added flavor.
Awards and Recognition[edit]
Carrigaline Farmhouse Cheese has received numerous awards over the years, including accolades from the Irish Food Awards and the British Cheese Awards. Its high quality and unique flavor have made it a favorite among cheese enthusiasts.
See Also[edit]
Related Pages[edit]
