Sheridans 15 Fields Cheddar


raw cow
eamonn lonnergan, maturation by mark booker of sheridans
8 months plus
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The combination of great raw milk from the Lonergan farm, Eamonn’s skills as a cheesemaker and the maturation in the microclimate of our maturing room produces a cheddar style cheese that has a compact but not overly dry texture and a clean long flavour, incorporating gentle acidity, with earthy and sweet, sometimes light pungent flavours and aromas. 15 Fields combines all of the elements which we feel are of upmost importance in farmhouse cheesemaking. With raw milk from a single farm created by a great cheesemaker. The cheddar takes on flavours and aromas unique to its environments in production and maturation.

We have been selling Eamonn Lonergan’s cheese since we open first in 1995. In particular, his smoked Knockanore. However, we found that because his cheeses are matured in vacuum pack they have a lot of untapped potential. In about 2012 we began working with Eamonn to develop a new cheese which would fully show the quality of Eamonn milk and cheese making craft. The name ‘15 Fields’ originates from the pastures on which the cows graze, the 15 fields. The cheese is made by traditional cheddar methods using Eamonn’s raw milk and vegetarian rennet. Production of 15 Fields is limited from about May to October because the cheese is only made when the cows are out on pasture.

Eamonn makes a full batch for us of about 300 wheels at a time. These cheeses are then sent up to our warehouse in Co Meath. Mark Booker then takes over the care and maturation of the cheese. The process involves washing the cheeses in water, sometimes with the addition of a little salt. The rind then develops its character forming moulds and yeasts which benefit the flavour development. Depending on the batch maturation lasts from 8 to 16 months. Maturation takes place on wooden boards in a high humidity maturing room

Ingredients: Raw Cows Milk, Salt, Culture, Vegetarian Rennet

Allergens: Raw Cows Milk