St Tola Ash

St Tola Ash

250g
€15,00
€15,00
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St Tola Ash
  • St Tola Ash
  • St Tola Ash
St Tola Ash

Ireland · Burren, co Clare

St Tola Ash

€15,00
€15,00

Lightly flaky and chalky goat’s cheese with a floral and citrusy flavour. The exterior is covered in beautiful ash rind and the interior is a brilliant white. A great example of Irish cheesemaking and a must try. 
ProducerSt. Tola TypeSoft RennetTraditional RegionBurren, co Clare MilkRaw Goat RindAsh
Portion Size: 250g

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

St Tola Ash

St Tola Ash has been rolled in traditional food grade ash when fresh. These logs are more narrow than the classic St Tola and has a slightly more compact texture. The ash changes the development and maturation of the cheese by making the surface less acidic and thus hospitable to different microorganisms. After a few weeks of careful handling, an elegant, smooth textured and full flavoured cheese emerges.
Serving & Storage
Ingredients & Allergens

Irish raw goats milk, Organic sea salt, Cultures, Vegetarian Rennet, Food grade charcoal

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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St. Tola

Meet Our Producers

St. Tola

Burren, Co. Clare

Siobhan Ni Ghairbhith runs St. Tola at Inagh Goat Farm, just south of the beautiful Burren area in Co. Clare. St. Tola was originally founded by Meg and Derrick Gordon when they began making St Tola in the Burren in 1978, primarily as a means of making a living out of their 25-acre holding. All the milk used came from their own herd. Meg had picked up cheese making skills during her time in Normandy, whilst Derrick, as former tea-plantation manager, was no stranger to hard agricultural work. This formidable combination allowed the couple to make a success of their business. Some twenty years later their neighbour, Siobhan Ni Ghairbhith, interested in learning the cheesemaker’s art, began to take lessons from Meg. A year later Meg handed over the running of the business to Siobhan, who took charge of the herd and relocated production to a purpose-built cheesemaking facility on the her parent’s family farm, a short distance away. These days the St. Tola range includes crottins, logs, hard cheeses, Greek style cheese and a soft cream cheese.

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