John Hempenstall has been making Wicklow Blue Brie on and off since 2002,
in other people’s facilities in Co Cork. But since 17 February 2005 he has
been able to make his cheese in a purpose built facility on his farm at
Curranstown, in Co. Wicklow.

Wickow Blue is a pasteurised cow’s milk mould rind cheese made with
vegetarian rennet. Made in a blue brie style, it is not dissimilar to the French
Bleu de Bresse, although Wicklow Blue is both fuller tasting and more
creamy. What is really amazing about this relatively new cheese is that John
has produced an Irish mould rind cheese with little or no bitterness in the rind.
The cheese’s high cream content, which you can taste, goes some way
towards facilitating the development of its velvety non-bitter rind.

The cheese itself is wonderfully creamy with only a slight hint of blue in the
paste, as such is well suited to the Irish palate, which seems to have a
predilection for cambozolas and creamy gorgonzolas. Best served at room
temperature, Wicklow Blue is a welcome addition to the ever widening
spectrum of Irish cheese.
Enjoy it with grapes and, if you are feeling self-indulgent, a bottle of Rasteau.

Ingredients List

• Cultures
• Pasteurised cows milk
• Vegetarian rennet

This Product Contains

Contains cows milk, suitable for vegetarians

Dietary Info

Storage

Keep refrigerated below 4 degrees