Ardrahan Farmhouse Cheese: Difference between revisions
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'''Ardrahan Cheese''' company create two varieties of cheese. They originate from Ardrahan Farmhouse, Kanturk, [[County Cork]] in [[Republic of Ireland|Ireland]]. The two varieties are '''Ardrahan''' and '''Duhallow'''. Eugene and Mary Burns first made Ardrahan cheese on their farm in County Cork in 1983 using traditional techniques.<ref name=bordbia>[http://www.bordbia.ie/marketplace-buyers/fresh/dairy/pages/ardrahancheese.aspx Bord Bia Description]</ref> Both varieties are made entirely from the milk of the Burns' cow herd, which is composed of [[Friesian cow]]s.<ref name="AndersonMcLaughlin2011">{{cite book|author1=Glynn Anderson|author2=John McLaughlin|title=Farmhouse Cheeses of Ireland: A Celebration|url=http://books.google.com/books?id=7o6JZwEACAAJ|accessdate=13 November 2011|date=August 2011|publisher=The Collins Press|isbn=978-1-84889-121-0|page=57}}</ref> |
'''Ardrahan Cheese''' company create two varieties of cheese. They originate from Ardrahan Farmhouse, Kanturk, [[County Cork]] in [[Republic of Ireland|Ireland]]. The two varieties are '''Ardrahan''' and '''Duhallow'''. Eugene and Mary Burns first made Ardrahan cheese on their farm in County Cork in 1983 using traditional techniques.<ref name=bordbia>[http://www.bordbia.ie/marketplace-buyers/fresh/dairy/pages/ardrahancheese.aspx Bord Bia Description]</ref> Both varieties are made entirely from the milk of the Burns' cow herd, which is composed of [[Friesian cow]]s.<ref name="AndersonMcLaughlin2011">{{cite book|author1=Glynn Anderson|author2=John McLaughlin|title=Farmhouse Cheeses of Ireland: A Celebration|url=http://books.google.com/books?id=7o6JZwEACAAJ|accessdate=13 November 2011|date=August 2011|publisher=The Collins Press|isbn=978-1-84889-121-0|page=57}}</ref> |
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'''Ardrahan''' is a semi-soft vegetarian [[cheese]] made from pasteurised [[cow]]'s milk and vegetarian rennet. It has a 25% fat content. It is made into wheels of 400g and 1.5 kg with a ridged brine-washed rind encrusted with moulds. A smoked version is also available. |
'''Ardrahan''' is a semi-soft vegetarian [[cheese]] made from pasteurised [[cow]]'s milk and vegetarian rennet. It has a 25% fat content. It is made into wheels of 400g and 1.5 kg with a ridged brine-washed rind encrusted with moulds. A [[Smoking (cooking)|smoked]] version is also available. |
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Ardrahan cheese has an earthy, farmhouse taste and aroma, and also a zesty tang that enhances the rich buttery and meaty flavour. It has a smooth texture, a deep yellow interior and an edible, full-bodied rind. Ardrahan's interior is firm and slightly chalky. It matures in four to eight weeks<ref>[http://www.irishcheese.ie/members/ardrahan.html CAIS - The Irish Farmhouse Cheesemakers Association]</ref> |
Ardrahan cheese has an earthy, farmhouse taste and aroma, and also a zesty tang that enhances the rich buttery and meaty flavour. It has a smooth texture, a deep yellow interior and an edible, full-bodied rind. Ardrahan's interior is firm and slightly chalky. It matures in four to eight weeks<ref>[http://www.irishcheese.ie/members/ardrahan.html CAIS - The Irish Farmhouse Cheesemakers Association]</ref> |
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* [[Brined cheese]] |
* [[Brined cheese]] |
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* [[List of cheeses]] |
* [[List of cheeses]] |
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* [[List of smoked foods]] |
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==References== |
==References== |
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Revision as of 08:38, 16 March 2014
| Ardrahan Cheese | |
|---|---|
 | |
| Country of origin | Ireland |
| Region | County Cork |
| Town | Kanturk |
| Source of milk | Cows |
| Fat content | 25% |
| Weight | 400g and 1.5kg wheel |
| Aging time | Four to eight weeks |
Ardrahan Cheese company create two varieties of cheese. They originate from Ardrahan Farmhouse, Kanturk, County Cork in Ireland. The two varieties are Ardrahan and Duhallow. Eugene and Mary Burns first made Ardrahan cheese on their farm in County Cork in 1983 using traditional techniques.[1] Both varieties are made entirely from the milk of the Burns' cow herd, which is composed of Friesian cows.[2]
Ardrahan is a semi-soft vegetarian cheese made from pasteurised cow's milk and vegetarian rennet. It has a 25% fat content. It is made into wheels of 400g and 1.5 kg with a ridged brine-washed rind encrusted with moulds. A smoked version is also available.
Ardrahan cheese has an earthy, farmhouse taste and aroma, and also a zesty tang that enhances the rich buttery and meaty flavour. It has a smooth texture, a deep yellow interior and an edible, full-bodied rind. Ardrahan's interior is firm and slightly chalky. It matures in four to eight weeks[3]
Since 2006, they have also produced Duhallow cheese, a medium hard cheese also made from pasteurised cow's milk using vegetarian rennet. Most is exported to the US.[2]
Awards
In 1994, Ardrahan won the Irish Food Writers Guild annual Good Food award.[4] Since then, Ardrahan has won many more awards, including multiple medals from the British Cheese Awards and the World Cheese Awards.[1]
See also
References
- ^ a b Bord Bia Description
- ^ a b Glynn Anderson; John McLaughlin (August 2011). Farmhouse Cheeses of Ireland: A Celebration. The Collins Press. p. 57. ISBN 978-1-84889-121-0. Retrieved 13 November 2011.
- ^ CAIS - The Irish Farmhouse Cheesemakers Association
- ^ Irish Food Writers Guild previous winners
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