Carrig Bru
About This Cheese
Light and buttery with hints of cream, earth, and a slight ale finish. Carrig Bru has a semi-firm texture and natural rind developed in Sheridans Cheesemongers maturing room.
TypeSemi-firm
Rennetvegetarian
RegionKells, Co. Meath
ProducerCarrigaline
Milkcow
RindN/A
Price range: €8.00 through €64.00
Story
As freshly made wheels, the Carrig Bru rounds have a lovely smooth paste and a sweet milkyness, with no developed rind. We bring the young wheels of plain Carrigaline to our warehouse in Co Meath to grow the natural, craggy rind unique to Carrig Bru. In the Sheridans maturing room, they are put on wooden shelves and the natural rind is created by repeated washing in Irish Ale. While the ale does not impart a beer flavour, it helps the rind grow and develop the overall flavour of the cheese.
Producer
The O' Farrell family have been making cheese in Co Cork since the late 1980’s. Their cheese range is called ‘Carrigaline’ and includes a plain semi- firm pressed Friesian cow’s milk cheeses along with cheeses with added natural flavours. Their cheeses have a lovely smooth paste and a sweet milkyness, matured without a natural rind and wax wrapped.
Goes Well With
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Milk, Salt, Beer, Vegetarian Rennet, Beer, Starter Culture
Allergens; Cow’s Milk,
| NUTRITIONAL INFORMATION | |
| Component | Per 100g |
| ENERGY (kJ) | 1601 |
| ENERGY (kcal) | 387 |
| FAT (g) | 32 |
| of which saturates (g) | 20 |
| CARBOHYDRATE (g) | 1.6 |
| of which sugars (g) | <0.2 |
| of which starch (g) | <0.2 |
| Fibre (g) | 0.0 |
| PROTEIN (g) | 23 |
| SALT (g) | 1.4 |
