Our first cheese, Carraignamuc, is made with Raw Milk, natural rennet, sea salt and nothing else. We do not use a freeze-dried culture - we made our own starter culture. The cheese is aged for 3-5 months, developing a natural rind. It is fresh, lactic, smooth, earthy and has a good strong tang.
Early in the development of our Carraignamuc cheese, we bought some much smaller moulds to use up the curds left from the larger moulds.
These were then washed every other day in a salt spring water brine. This gives a completely different ripening process to the natural rind Carraignamuc. This washing encourages yeasts and other bacteria to soften and ripen the cheese, and develop a serious stink.
By this process we slightly inadvertently created a cheese remarkably similar to the smelly French Munster. Once we researched this, we found the recipe for French Munster was believed to have been brought to France by Irish Monks (hence the name). By naming our own cheese Rí na Mumhan – King of Munster – we are repatriating this heritage cheese.
Skip to 2022. Our newest cheese is called Sobhriste. It is a milled curd, pressed cheese, in the style of a Caerphilly or Lancashire. We make it with own milk, and then we fill the vat up with the milk of a local, organic, small mixed herd. It is also made with Raw milk, animal rennet, sea salt and our own natural starter. It is ready from 6 weeks mature, and has a lactic, fresh flavour, with buttery notes and a crumbling texture. We decided to make this as our next cheese as it's the kind of cheese we just love eating.
We send out cheese on a Monday or Tuesday, meaning you will receive your cheese by the weekend. If you'd like your cheese sent out on a different day, get in contact and we will see what we can do.