Knockanore Smoked 150g
About This Cheese
Traditional smoked cheddar cheese with a great cheddar tang complimented by savoury smoky flavour.
TypeFirm
Rennettraditional
RegionKnockanore, co Waterford
ProducerEamonn Lonergan
Milkraw cow
Rindnatural/smoked
€5.00
Story
Knoackanroe Smoked is made on the Lonergan farm with selected wheels of cheddar which are then cold smoked using a traditional kiln and locally sourced oak wood. The wheels are subsequently vac-packed and aged on-site for a minimum of four months. The exterior of the cheese is light mahogany in colour and the paste is semi-firm in texture with a yellow colour. The long smoking process gives Knockanore a full on, meaty flavour that is a real hit with fans of smoked cheese. Smoked Knockanore is great melted on burgers as it adds a smoky note which compliments the flavour of the meat.
Producer
Eamonn and Patricia Lonergan have been making their Knockanore cheddar type since 1987. The cheese is made on their farm at Ballyneety, in Waterford, using raw cow’s milk from their own pedigree herd, about half of all the milk produced on the farm is currently used for cheesemaking.
Knockanore Farmhouse Cheese resides in the townland of Knockanore in Co. Waterford. The house feels and looks like so many other well-kept Irish farmhouses, with proudly hung photographs showing the family’s links to Waterford hurling. There is nothing you can see from outside its walls that hints at the extraordinary work that takes place inside the simple grey shed at the back of the Lonergan’s house. Eamonn has been producing a Cheddar-style cheese called Knockanore using the raw milk of his herd on his farm for over 30 years. Along with his plain Cheddar he also makes a naturally smoked version as well as cheeses with different combinations of herbs and spices. We have been stocking Knockanore since our first stall in Galway, although it wasn’t until a few years later that it became one of our big sellers.
Goes Well With
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
