So mum had purchased a wedge of Kallarney Blue for us. This cheese was made from organic cow's milk, and using vegetarian rennet. The fat content was stated as 29.5%, which I calculate to give a cheese of around 50% FDM (for those Europeans used to such terminology).
The wedge of cheese was wrapped in cling film and it had obviously been wrapped up for a while as the surfaces did not look very fresh, and were a little dry and oxidised. This is not something to worry too much about, as simply scraping down the surfaces with the face of a knife will tidy it up well.
The cheese paste was firm, slightly dry, almost like a soft, slightly crumbly cheddar. It had nice blue marbling throughout. The flavour was quite savoury - almost meaty - and there was good balance between this savouriness, the blue veins and the salt.
Overall a nice cheese. Given that our sample didn't appear so fresh, we would recommend looking for a piece that had been more recently cut from the truckle. Kallarney Blue would go well in a cheeseboard selection with some nice chutney or a savoury crab-apple jelly.
|Kallarney Blue from The Cheese Barn at Matatoki.|