Cheddar Mature White Carbery, 200g
About This Cheese
This cheddar has a rich and creamy texture, perfectly pairing with any sheridans jam or chutney. This showcases the best of Irish creamery production and each batch is specially selected by Sheridans Cheesemongers.
TypeHard
Rennetvegetarian
RegionIreland, Ballineen, Co Cork
ProducerN/A
Milkcow
Rindnone
Original price was: €4.40.€3.52Current price is: €3.52.
Story
The Mature and Extra Mature Cabery Cheddars we work with at Sheridans are selected by us for their distinctive flavours and textures. We taste many batches of cheddar to determine the best cheddars for our locations and we use the red vs white color to distinguish the mature from the extra mature cheddars.
There are many similarities and many differences between production at Carbery and farmhouse cheddar production. A big difference of course is the breath of the milk supply, instead of one or just a few local farms supplying milk to a farmhouse producer there are hundreds of farms supplying milk into Carbery. As with some Farmhouse cheeses the milk is pasteurised.
The basic cheddar making process steps are the same, culturing and renneting of the milk, cutting the curd, milling and salting the curd and pressing. The level of technology though is much greater in this large scale production. The protein and fat levels of the incoming milk are carefully monitored and balanced with the addition of skimmed milk powder when necessary. Temperature and acidity are constantly monitored and regulated. The speed of conveyers carrying the curd, the curd milling wheels operate to exact parameters.
The use of this technology together with a broad milk supply produces a more consistent cheese. The price of this consistency is a lack of distinctive flavour and nuances. However even with all this technology the varying seasons and microclimate still ensure that each batch is different and there are the possibilities of more interesting cheeses.
Producer
Set up in the 1960s Carbery was from the start and continues to be one of the most innovative and successful Irish cheddar producers. They continue to produce cheese on the same site and take advantage of the great quality milk supplied by four cooperatives spanning West Cork. Each of these Co-Ops are made up of a great number of small family farms. The dairy farms of West Cork have the great benefit of a longer growing season than most parts of Ireland allowing the cattle to feed on the lush pasture for most of the year. The quality of the resulting milk is the foundation of great cheese.
Goes Well With
Recipes
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: Cow’s (MILK), salt, starter culture, vegetarian rennet
For allergens see ingredients in bold
Nutritional values per 100g
Energy kJ/kCal 1630/390
Fat 32g
of which saturates 20.5g
Carbohydrates <0.2
of which sugars 0g
Protein 25g
Salt 1.9g
