St Killians 150 g
- serves 1-3 (150g)
- 3-5 weeks
- Patrick Berridge
This full-fat, mould ripened cheese can be instantly identified by its hexagonal shape. The smooth white rind contains a semi-liquid, glistening paste.
Paddy and Juilet Berridge began making brie-style cheese on the family’s 198 acre farm near Adamstown in Co Wexford in 1982. All their cheeses are made exclusively from the milk of the Berridges’ own herd of Fresian, Jersey, Angus and Montbelliard cattle.
It is much milder than most farmhouse camemberts, but when it is ripe it has a really lovely rich sweet, grassy flavour with hints of button mushrooms and salted butter. Serve with raisin and walnut bread.