St Killians 150g
About This Cheese
This full-fat, mould ripened cheese can be instantly identified by its hexagonal shape. St. Killians has a fresh, grassy aromas with a mild, salty butter flavour and mushroomy rind. The paste can range from semi soft to nearly liquid when fully ripe.
TypeSemi-soft
Rennetvegetarian
RegionArklow, co. Wicklow
ProducerWicklow Farmhouse
Milkcow
RindPenicillium Candidum
€4.50
Story
Originally produced by Patrick and Juliette Berridge in South Co. Wicklow, St. Killians is one of Ireland’s oldest cheeses. Recently, the making of St. Killians has been handed over to friends and fellow cheesemakers John and Bernie Hempenstall of Wicklow Farmhouse cheese. Similar to the Berridges, Wicklow Farmhouse cheese is a small dairy and only use milk form their own herds to produce this brie like cheese.
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.
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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.
