Coolea Cheese

Coolea Cheese

Coolea Cheese is a semi-hard, cow's milk cheese that originated in County Cork, Ireland. It is named after the small village of Coolea, where it is produced by the Willems family. This article will provide an overview of Coolea Cheese, including its history, production process, flavor profile, and serving suggestions.

History

Coolea Cheese was first made in the late 1970s by the Willems family, who moved to Ireland from the Netherlands. The family brought their expertise in cheesemaking and combined it with the rich dairy farming traditions of County Cork. Over the years, Coolea Cheese has gained recognition and popularity both locally and internationally.

Production Process

Coolea Cheese is made from the milk of Friesian cows, which are known for their high-quality milk. The milk is sourced from local dairy farms in County Cork. After the milk is collected, it undergoes a process of pasteurization to ensure food safety.

Once pasteurized, the milk is then inoculated with starter cultures and rennet, which helps coagulate the milk and form curds. The curds are cut and stirred to release whey, and then transferred to molds where they are pressed to remove excess moisture.

After pressing, the cheese is aged for a minimum of six months. During this time, it develops its distinctive flavor and texture. The aging process takes place in temperature and humidity-controlled rooms, allowing the cheese to mature and develop its unique characteristics.

Flavor Profile

Coolea Cheese has a smooth, firm texture with a pale yellow color. It has a rich, nutty flavor with hints of caramel and butterscotch. The cheese has a slightly sweet and tangy taste, which becomes more pronounced as it ages. The aging process also contributes to the development of small, crunchy crystals within the cheese, adding to its overall texture.

Serving Suggestions

Coolea Cheese can be enjoyed on its own or paired with various accompaniments. It is often served as part of a cheese platter, alongside fruits, nuts, and crackers. The cheese's nutty flavor pairs well with dried fruits such as figs or apricots. It also complements a variety of wines, including reds like Cabernet Sauvignon or whites like Chardonnay.

See Also

• Cheese
• Irish Cuisine