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Boilie Cheese



There are two varieties of Boilie Cheese.

One variety is made from cow's milk; the other, made from goat's milk, is called "Goat's Boilie."

Both are roughly-formed balls of cheese, marinated in sunflower oil, garlic, herbs and pink peppers. They are sold in the marinade in 7 oz (200 g) glass jars, or 2 1/4 pound (1 kg) plastic tubs which have 12 larger 180 g (6 oz) balls in them.

Boilie Cheese was first made by John and Anne Brodie at Ryefield Farm, on Lough Ramour (in County Cavan, near Virginia, 45 minutes north-west of Dublin., Ireland.) Now their son Owen runs the farm, and their son Mark looks after the cheese.

It is made with milk from their farm. The milk is slowly pasteurized, then vegetarian rennet added, curd formed, then the curd is drained in muslin cloth bags, salted, formed into the balls, and jarred in the marinade.

Cooking Tips

Boilie Cheese is good in salads and for stuffing into tomato halves before grilling.

The oil marinade can be used as a salad dressing or a dip for breads.



Language Notes

"Boilie" is the name of the road running along Ryefield farm. It means "milking place."

Sources

The Art of Artisan. Dublin, Ireland: Sunday Tribune. 16 April 2006.

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Citation

Oulton, Randal. "Boilie Cheese." CooksInfo.com. Published 08 March 2005; revised 14 February 2009. Web. Accessed 11/23/2017. <http://www.cooksinfo.com/boilie-cheese>.

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