Celtic Soft retains a slight chalkiness in its centre when younger, surrounded by a softer, buttery paste. As it ages, the centre also softens, allowing the entire cheese to reach a melting, creamy consistency. The cheese has distinct hints of mushroom coming from its white rind, and a full, buttery flavour which leaves a long aftertaste. The cheese is fantastic when baked in a cheese baker, or delicious wrapped in puff pastry and cooked in an oven.
Ireland is renowned for its lush green fields and clean air, and in County Tipperary where Celtic Soft is made, the pastures are rich and are surrounded by damp boggy land. The grass is full of clover and the soil is peaty, making it the perfect environment to produce the top quality milk needed to make fantastic cheeses. Paxton & Whitfield's Celtic Soft cheese is a great example of what the area can produce and is made on a farm which uses milk from its own herd of pedigree Fresian cows.
Early each morning, the cheesemaker pumps the farm's milk into the cheese vats where the cultures are added. Later when the rennet is added, curds are formed and after the moulds are filled, drainage takes place in a temperature-controlled room. The cheese is turned on a regular basis in order to have an even moisture level in the cheese. The following day the cheese is brined and placed into special controlled ripening rooms where the process of flavour development begins under the vigilant attention of the dedicated cheesemakers.
Ingredients: Cows' Milk, Salt, Rennet, Dairy Cultures (Milk).
Net weight: 200g
Nutrition facts (per 100 g):Energy kJ 1185
Energy kcal 285.5
Of which saturates 14.63
Of which sugars 0.1
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