€4.90
Semi soft cheese with a crumbly paste. Earthy with hints of herbs and a soft apple smoke finish.
| Milk: | Pasteurised cows milk from Cooleneey Farm herd |
| Texture: | Semi soft cheese with a crumbly paste. |
| Flavour: | Earthy with hints of herbs and a soft apple smoke finish. |
| Age: | 12 weeks for the 300grm and 28 weeks for the 2.5kg wheel. |
| Pairings: | Merlot. |
| Rennet: | Vegetarian rennet |
| Weight | 300g |
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White mould rind. Soft yellow paste, with narrow band
of chalkiness, when fully matured the paste is smooth
all the way through.
| Milk: | Raw cow’s milk, pasteurised cow’s version available, from own herd. |
| Texture: | White mould rind. Pale yellow paste, generally with some chalkiness at the centre, when fully ripened the paste is soft and smooth. |
| Flavour: | Creamy and buttery with discernable white mushroom notes coming through on the finish, pleasant bitterness. |
| Age: | Fully mature at 8-10 weeks |
| Pairings: | Sparking wines; Beaujolais |
| Rennet: | Vegetarian |
North of Naples in the heart of Campania has been the cheese factory of the cooperative la Marchesa (the Marquis) since the early 1980s. They produce a whole range of fresh dairy products including the original DOP Mozzarella di Bufala Campania Biologica, a mouthful. Soft, fresh and creamy as a good mozzarella should be, to be used in a caprese salad or on a freshly made pizza!
Carrigaline’s Original recipe gives subtle flavours with a delicious, buttery consistency that is simply to die for! Cook it, slice it, chop it, either way you’ll love it!
Nutritional Value (per 100g)
Original
Energy-1441kJ/348kcal
Fat-28.g
of which saturates-18.1g
Carbohydrate-1.4g
of which sugars-0.1g
Protein-20.9g
Salt-1.3g
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