BY Declan Varley
‘The cheesemaker’s cheesemaker’ is an effective description of Marion Roeleveld. In 2004, utilizing milk from her associate Haske’s goats, she began making Killeen Farmhouse Cheese on their 50-acre farm close to Portumna, Co. Galway. The primary Killeen Farmhouse Cheese manufacturing is a semi-hard goats’ cheese Gouda, constituted of pasteurised milk and conventional rennet and obtainable plain or with fenugreek.
With curds washed and pressed within the Gouda fashion and with a easy white paste, the 5kg cheeses are coated in a skinny breathable plastic coat and bought from two months of age, when the flavour is contemporary and clear with a touch of nuttiness that develops because the cheese ages.
A cows’ milk selection can be made, utilizing milk provided by a neighborhood farmer, and it is available in plain, basil and garlic, cumin seed and an Emmental fashion referred to as Kilmóra. A holistic philosophy informs the entire manufacturing course of and the operating of the farm, the place high quality and traceability are paramount. They develop all of the grass, hay and silage for the goats themselves and it’s a closed herd – Haske solely introduces chosen breeding males to the herd.
Marion’s coaching and all-round data of farmhouse cheese manufacturing additionally led to her working with different producers to develop some outstanding cheeses, together with Mossfield Natural; the ewes’ milk Cáis na Tíre; and most just lately, the East Galway gem, Kylemore Farmhouse Cheese. Consistency and an absolute dedication to high quality have led to awards a-plenty for Killeen Farmhouse Cheese, together with Greatest Goat Cheese (twice ) within the British Cheese Awards and Supreme Champion (thrice ) within the Irish Cheese Awards. For extra particulars, see www.killeenfarmhousecheese.wordpress.com Now of their twenty seventh yr, the IFWG Meals Awards have a good time native producers and meals heroes who’ve introduced pleasure to the lives, livelihoods and tables of so many, earlier than and particularly throughout COVID-19, however whose dedication to producing nice food and drinks will endure lengthy after the pandemic.
“The previous yr has seen a seismic shift in how persons are eager about their meals with a renewed give attention to traceability, sustainability and most significantly this yr, supporting native. These have been the three key tenets of the IFWG Meals Awards and the work of the Guild for nearly 30 years,” mentioned Kristin Jensen.
“If this pandemic has any silver lining, it’s the mild that has been shined on the unimaginable, resourceful and modern meals producers of Eire which have responded to the problem, giving again to communities and making certain a continued provide of and entry to the highest-quality home-grown produce. In the present day’s winners have an innate ardour for meals and their dedication is nothing in need of vocational. That is our approach of recognising their achievements and our approach of claiming properly accomplished and thanks.”
On behalf of the IFWG, Kristin Jensen paid tribute to Bord Bia for its continued assist of the awards and its tireless work on the house and export markets to advertise and develop the Irish foodindustry.
Una Fitzgibbon, Director Advertising and Communication, Bord Bia, mentioned: “It’s incredible to see such an modern line up of Irish producers and initiatives celebrated at this yr’s IFWG Meals Awards. Seeing their resilience and creativity all through an extremely difficult yr, I do know we could be assured that our native meals producers will proceed to thrive in 2021. These enduring and revered annual FoodAwards are an vital alternative to recognise native meals producers for his or her distinctive and scrumptious merchandise, that are the hallmarks of the Irish food and drinks sector. Congratulations to all of the very deserving winners.”