Ardrahan Farmhouse Cheese: Difference between revisions
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Revision as of 09:25, 6 February 2011
| Ardrahan | |
|---|---|
 | |
| Country of origin | Ireland |
| Region | Co. Cork |
| Town | Kanturk |
| Source of milk | Cows |
| Fat content | 25% |
| Weight | 400g and 1.5kg wheel |
| Aging time | Four to eight weeks |
Ardrahan is a semi-soft cheese made from cow's milk. It originates from Ardrahan Farmhouse, Kanturk, Co. Cork in Ireland. Eugene and Mary Burns first made Ardrahan on their farm in County Cork in 1983 using traditional techniques[1]. This Irish cheese is made entirely from the milk of the Burns' cow herd, which is composed of Friesian cows.
It is a vegetarian cheese made with whole milk and vegetarian rennet. It has a 25% fat content. It is made into wheels of 400g and 1.5kg with a ridged brine-washed rind encrusted with moulds.
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[2]
Awards
In 1994, Ardrahan won the Irish Food Writers Guild annual Good Food award[3]. Since then, Ardrahan has won many more awards, including multiple medals from the British Cheese Awards and the World Cheese Awards[1].
References
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