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Milk Age Texture Cooleeney Farmhouse Cheese Raw cow's milk 8 – 10 weeks Soft and smooth Darú Pasteurised cow's milk 9 months Semi-hard with small holes Dunbarra Pasteurised cow's milk 8 – 10 weeks Semi-soft Gleann Óir Pasteurised goat's milk 9 months Semi-hard with irregular holes Gortnamona Pasteurised goat's milk from a nearby source
Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
Studd has been working with artisan and farmhouse cheeses for more than four decades and has traveled extensively in his vocation. During that time, he has done much to promote a greater understanding of what good cheese is all about, and championed the cause of traditional cheeses made from raw milk.
Farmstead cheese, less commonly known as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese , which may also include milk purchased and transported from off-farm sources, farmstead cheese makers use milk only from animals they raise. [ 1 ]
Cantal cheese has a fat content of 45%. It is used in soups, salads, aligot potatoes, cheese fondue and gratins. Cantal Fermier, like all cheeses made from raw milk, may contain Listeria bacteria on the crust, which should therefore be discarded; it is also not suitable for children, the elderly, or immunocompromised persons.
Founded by Judy Wotton, the current owners acquired Ardagh Castle in 2014 and have continued to make cheese in the same way. [1] Three types of cheese are made. All are farmhouse cheeses, handmade using raw milk sourced from their small herd of Anglo-Nubian goats. [2] [3] Production of the cheese is very small and it is sold at Skibbereen ...
The milk must come from the breeds Basco-Béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier), the AOC regulations stipulate that only raw, unpasteurized milk be used. [6] [7]
Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland [1] and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind.
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