Made on Tom Burgess’ family farm in the Wicklow Hills, Coolattin Mature Raw Milk Cheddar is one of only a handful of authentic cheddar style Irish farm cheeses. It is a seasonal cheese, made in the summer when the cows are grazing clover-rich pasture, the ideal diet for cheese processing milk.
Visitors will find Tom’s cheese countrywide at farmers’ markets, at specialist shops including Malone’s Fruit Farm & Farm Shop, Ballon, Ward’s, Tullow, Avoca, Coolanowle Food Hall, Tinahely Farm, Fallon & Byrnes and good food outlets nationwide.
Coolattin Cheddar is one of Ireland’s longest established and most popular farmhouse cheeses – one of the most enduring success stories of the renaissance of artisan cheese making in Ireland.
Tom Burgess has been producing top quality milk from his pasture fed cows in West Wicklow for twenty years.
He wanted to develop a product which reflected this quality and decided it would be Mature Raw Milk Cheddar.. “Pasture to Cheddar the same day”.
“The milk we use to make Coolattin Cheddar is special for a number of reasons, we process in the summer months when the cows are grazing fresh clover-rich pasture only which is the ideal diet for cheese processing milk. We use early morning milk which is high in melatonin which aids relaxation and sleep. It is pumped directly to the cheese-vat, not stored or pasteurised, this the natural goodness & flavour is preserved by our traditional cheese-making process. We add beneficial Lacto-bacilli & Rennet to our milk, the curd is cut, scalded, drained & pitched the cheddar, milled, salted & mixed by hand. Following this we place in 40b moulds and press for 2 days. It is the matured over a year at 10°C.”
During this time the unique combination of enzymes & proteins interact to create a gourmet experience of aroma, texture & full flavour which develops slowly from sweet fruit to a full butty note.
To get the best from Coolattin Cheddar, store cool and taste at room temperature.