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Sheridans Basil Pesto 180g
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Brie De Meaux 180g 
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Coolea Extra Mature 150G
About This Cheese
Coolea Extra Mature, made in Co Cork. The flavours of Coolea are sweet and lingering. Great quality milk sets the backdrop for subtly variable notes of caramel, butterscotch, bacon, and honey. Smooth and close textured, it is reminiscent of very high-quality Dutch goudas/Boerenkaaszen.
TypeHard
Rennettraditional
RegionIreland, macroom, Cork
ProducerWillems Family
Milkcow
RindN/A
€6.00
Story
Coolea is made in the hills of Coolea, near Macroom in Co. Cork. Together with Milleens, it was the starting point for modern Irish farmhouse cheese and is still one of best. During the summer, the Willems use milk from a herd about two miles from their farm, whilst during the winter they use milk from a different herd, feeding on pasture which is drier than most others at that time. They never make cheese when the cattle aren’t grazing. Dicky insists that all milk used comes from grass-fed animals, as he believes that silage can taint the flavour of the cheese as it ages.
We tend to go for quite mature cheeses between 12 and 18 months. At this age, the cheese develops a sweet, almost toffee-like flavour and a slight crystalline consistency, not unlike Parmigiano. What makes Coolea so special, even in comparison to the best farm Dutch Goudas, is that it can age and develop robust flavours yet retain a delicateness as well as some of the gentler floral aromas of younger Goudas.
Producer
In 1979, Helene Willems, tired of feeding her young children on processed cheese, decided to try to make some Gouda cheese with the milk from the family herd. Like so many of the pioneers of Irish farmhouse cheese, Helene began experimenting with simple equipment in the kitchen. It wasn’t long before she was supplying friends, neighbours and local restaurants with her new creation. Nowadays, Coolea is made by their son Dick junior. Dicky grew up in the dairy playing around the vats and moulds and helping his mother. His knowledge and instinct for cheesemaking is striking. Dick senior has retired from farming and the cheese is now made from the milk of two neighbouring herds.
Goes Well With
FAQs
A
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.
A
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.
A
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: Cows (MILK), salt, starter cultures, rennet, preservative: sodium nitrate (E251), coating: natamycin E235
For allergens see ingredients in bold
Nutritional values per 100g
Energy kJ/kCal 1775/425
Fat 36g
Carbohydrates 0g
of which sugars 0g
of which saturates 22g
Protein 28g
Salt 2g
