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Country Of Origin: Ireland
Region: Beara, Co. Cork
Milk Type: Cow’s Milk
Pasteurised/Unpasteurised: Pasteurised milk
Style: Semi-soft, washed rind
Rennet Type: Vegetarian
Complex, rich creamy flavour. Described by its maker, Veronica Steele, as ‘bold’.
The Steele family make this semi-soft cow’s milk cheese on their farm in the Beara Peninsula, Co. Cork. It has a complex, rich creamy flavour which Veronica Steele sums up with the word ‘bold.’ Melt it into your pasta sauce, put in on your cheeseboard or simply slice it up and enjoy with a glass of red from the southern Rhone region.
Can be used in cooking. Can also be used in sauces, souffles or other recipes involving cheese, e.g pizza.
Milleens cheese can always be used as an excellent pasta sauce or can also be satisfying when melted into mashed potatoes.
Best served with bread and wine. Veronica recommends trying it with nice rustic bread and a gutsy Rasteau or similarly rustic southern Rhone Red. Milleens also goes very well on a cheeseboard.