Tom Burgess has been producing top quality milk from
his pasture fed cows in West Wicklow for twenty years.
He wanted to develop a product which reflected this quality and decided it would be :-
Mature Raw Milk Cheddar " Pasture to Cheddar The same Day".
"The milk which we use to make Coolattin Cheddar is special for a number of reasons :-
We process in the summer months, when the cows are grazing fresh clover-rich pasture only,
the ideal diet for cheese processing milk".
We use early morning milk, high in melatonin which aids relaxation & sleep.
It is pumped directly to the cheese-vat, not stored or pasteurised,
thus the natural goodness & flavour is preserved by our traditional cheese-making process.
We add beneficial Lacto-bacilli & Rennet to our milk, the curd is cut, scalded, drained & pitched.
Then cheddared, milled, salted & mixed by hand. Following this we put it in 40lb moulds
and press for 2 days. It is then matured for over a year at 10 C.
During this time the unique combination of enzymes & proteins interact to create a gourmet
experience of aroma, texture & full flavour which develops slowly from sweet fruit to a full nutty note.
To get the best from your Coolattin Cheddar, store cool and taste at room temperature.