Frank and Gudrun Shinnick’s award winning Saint Gall cheese made from the milk of their own herd of pedigree Friesian cows in Co. Cork. The long grazing season on the fertile pastures of the Blackwater River valley produces superb quality raw milk which shines through in the quality of the finished product.
Saint Gall is named after the monastery St Gallen near Appenzell in Switzerland, furthermore St Gall was one of the companions of Saint Columbanus. This brine-washed cheese has all the characteristics of a fine Swiss cheese with the rich, earthy creaminess from the Irish countryside, coupled also with the fruity nuttiness of a French Comté as it matures, and the oozy meltability of an Italian Fontina.
The recipe uses skimmed milk from Fresian cows to enable the texture to age longer and become firmer, the long grazing season on the fertile pastures of the Blackwater River valley produces superb quality raw milk. In essence St Gall is a thermophilic hard cheese, and the flavours are sweet and subtly sour and nutty, with a distinctive palate-tingling finish.
Saint Gall retains its flavour well when melted so making it a good choice to use in cooking or in a cheese toasty with some sweet, tangy chutney.
It has also won a Gold Medal in 2008 at the World Cheese Awards held in Dublin.
Circular Dimensions: 32cm (W) x 7cm (H)
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