Goatsbridge Smoked Rainbow Trout in Extra Virgin Olive Oil 100g
€4.69Goatsbridge Smoked Rainbow Trout in Extra Virgin Olive Oil 100g
Macroom Oatmeal Stone-ground from Freshly Roasted Oats 1kg
€3.59Macroom Oatmeal Stone-ground from Freshly Roasted Oats 1kg
Chilled 01
Chilled 02
Glenilen Farm Live Natural Yoghurt with Summer Berries 4x125g
€2.95Glenilen Farm Live Natural Yoghurt with Summer Berries 4x125g
West Cork Biscuit Co Belgian Chocolate Chip with Generous Chunks 185g
€4.49West Cork Biscuit Co Belgian Chocolate Chip with Generous Chunks 185g
Hampers & Gifts 2
Sundries 01
Wild Oats Serenity Body & Bath Oil Citrus & Sandalwood 100ml
€12.70Wild Oats Serenity Body & Bath Oil Citrus & Sandalwood 100ml
Trish's Honey Products Hand Rolled Beeswax Candle 8 to 9 hours
€7.35Trish's Honey Products Hand Rolled Beeswax Candle 8 to 9 hours
Alternative Christmas Pudding Brandy & Christmas Spices 600g
Sold OutAlternative Christmas Pudding Brandy & Christmas Spices 600g
Don't forget to check out our Christmas delivery dates for last orders and transit times.
Sold Out €7.45
Cais na Tire makes a versatile wine matching accompaniment, great with a steely white such as a Chablis, but also lovely with a ripe easy going red such as a valpolicella or a tempranillo. Also a good match with a medium dry craft cider. The flavour has a little earthiness, but also hints of sweetness, with some caramel and even pear like tones.
Barry Cahalan and Lorraine Davis (from Borrisokane, north Tipperary) are a
young couple who wanted to start a viable farming enterprise after they
finished college. They opted for milking sheep, and built a sheep shed on the
land owned by Barry's family . In the spring of 2013 they started to milk their
first ewes, and this first summer, were milking 46 animals.
Barry and Lorraine are friends with Marion and Haske Roeleveld, who
produce Killeen Cheese at their farm in Portumna, Co. Galway, and Marion
agreed to produce a cheese for Lorraine and Barry called Cais na Tire.
In 2013 Marion made around 15 cheeses per week for them and hopes to
double this amount in 2014 when there will be 100 head of sheep being
milked.
The cheese is made in round slightly bulging small cylindrical wheels, and is
made a little in the style of a French Tomme. Marion’s own Killeen Cheese is
made in the gouda style and retains a lot of moisture in the paste even
though it is a hard cheese, but for this sheep’s milk cheese they wanted to do
a different style, and so the paste is a little drier, and slightly flakier in texture.
It is the process of leaving the curd unwashed for this cheese that results in
the flakier more open texture.
The flavour has a little earthiness, but also hints of sweetness, with some
caramel and even pear like tones. It is ready for eating from around 3 months
onwards, but can continue to improve up to around 12 months of age.
Sheeps Milk, Salt, Culture, Rennet, Lysoz (Egg)
See allergens in bold.
Barry Cahalan and Lorraine Davis (from Borrisokane, north Tipperary) are a
young couple who wanted to start a viable farming enterprise after they
finished college. They opted for milking sheep, and built a sheep shed on the
land owned by Barry's family . In the spring of 2013 they started to milk their
first ewes, and this first summer, were milking 46 animals.
Barry and Lorraine are friends with Marion and Haske Roeleveld, who
produce Killeen Cheese at their farm in Portumna, Co. Galway, and Marion
agreed to produce a cheese for Lorraine and Barry called Cais na Tire.
In 2013 Marion made around 15 cheeses per week for them and hopes to
double this amount in 2014 when there will be 100 head of sheep being
milked.