Drunken Saint 250g
About This Cheese
Buttery and boozy, bold and beautiful. Full flavoured with a great pillowy texture, this cheese is a cheeseboard hit and a favourite amongst judges at cheese competitions.
TypeSoft
Rennetvegetarian
RegionKells, Co. Meath
ProducerWicklow farmhouse cheese, aged by Sheridans Cheesemongers
Milkcow
Rindwashed
€13.00
Story
Drunken Saint arrives to our Meath location as small white disks of soft cow’s milk cheese made by Wicklow Farmhouse Cheese. It is then washed in Apple Brandy and aged in our Meath maturing rooms by Mark Booker for approximately 7 days. The natural rind and paste are similar to a mild camembert before we age it in brandy which gives its distinct colour and aroma. This is the newest cheese to the Sheridans range which brought home Gold from the World Cheese Awards AND Cáis Irish Cheese Awards.
Producer
Wicklow Farmhouse Cheese is a small dairy run by the Hempenstall family in southeast Co. Wicklow. The Hempenstalls have 150 cows and have been milking cows for over 50 years on their family farm. In 2005 John Hempenstall began making cheese with milk from their Friesian cow herd to supplement the farms income and soon constructed a purpose built dairy on the farm. Since then, Wicklow Farmhouse Cheese has gone on to produce a range of cheeses loved by many.
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
Ingredient: Pasturised Cows Milk Cheese, Bacterial cultures, Vegetarian Rennet, Highbank Apple Brandy.
For allergens see ingredients in bold
Nutritional values per 100g
Energy: 1137kJ / 322Kcal
Fat: 23.5g
of which saturates: 14.78g
Carbohydrates: 5.7g
of which sugars: 1.0g
Protein: 22.3g
Salt: 1.05g
