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Distinctive Features of St. Tola
St. Tola cheese typically comes in a log shape weighing about 200 to 300 grams. Its paste is a bright white color with a smooth, spreadable consistency when young. The texture becomes firmer and more crumbly as the cheese ages, developing a delightful complexity.
The rind of St. Tola may be natural or coated in vegetable ash, which adds an earthy note. Its moisture content is relatively high in fresh varieties, giving it a lush mouthfeel. Aging reduces humidity, resulting in a denser cheese with concentrated flavors of goat’s milk and herbs.
St. Tola Cheese Varieties
St. Tola Original is the fresh, mild version with a soft texture. It is often used in salads and spreads for its gentle tang. This variety highlights the pure flavor of Irish goat’s milk without extensive aging.
St. Tola Ash Log features a coating of vegetable ash that influences its flavor and appearance. The ash encourages a geotrichum rind development, adding a mushroomy nuance. This variety is slightly firmer and ideal for cheese boards.
St. Tola Crottin and Aged Versions
St. Tola Crottin refers to small, round cheeses that are perfect for individual servings. These are aged for several weeks, developing a wrinkled rind and a more pungent aroma. The aging process intensifies the salty and earthy notes in the cheese.
Aged St. Tola can be matured for over two months, resulting in a hard, grating cheese. It loses moisture and gains a crystalline texture similar to older goat cheeses. This version is excellent for cooking, adding depth to pasta and baked dishes.
History and Traditions of St. Tola
St. Tola cheese originated in the 1970s on a farm in Inagh, County Clare. It was developed by Meg and Derrick Gordon to utilize milk from their herd of Saanen goats. The cheese is named after St. Tola, a local saint, reflecting its deep roots in Irish heritage.
County Clare is famous for its unique Burren landscape and rich agricultural traditions. The region also produces renowned seafood like Atlantic oysters and smoked salmon. St. Tola cheese is often featured in local festivals, celebrating Ireland’s artisanal food revival.
Production Process and Producers
St. Tola is made from pasteurized whole goat’s milk sourced from the producer’s own herd. The milk is warmed and coagulated using vegetarian rennet to form curds. These curds are hand-ladled into molds, then drained and salted before aging.
The cheese ripens in controlled environments for two to eight weeks, depending on the variety. Humidity and temperature are carefully monitored to develop the desired rind and flavor. The main producer of St. Tola cheese is St. Tola Goat Cheese, located in Inagh, County Clare.
Quality Labels and Certifications
As to our current knowledge, St. Tola cheese may carry the Bord Bia Quality Mark, which assures Irish origin and production standards. This label signifies that the cheese meets specific quality controls from farm to table. It helps consumers identify authentic Irish artisanal products.
Additionally, St. Tola might adhere to artisanal cheese-making principles without formal organic certification. The producers emphasize sustainable farming and animal welfare practices. These efforts contribute to the cheese’s reputation for high quality and ethical production.
Wine or Beverage Pairings
St. Tola pairs beautifully with crisp white wines like Sauvignon Blanc from the Loire Valley. The wine’s acidity cuts through the cheese’s creaminess, enhancing its tangy notes. Irish craft beers, such as a dry stout, also complement the earthy flavors of aged St. Tola.
For a non-alcoholic option, try St. Tola with apple cider or sparkling water with a twist of lemon. The effervescence and fruitiness balance the cheese’s richness. Regional Irish beverages like mead can also create a harmonious pairing with this goat’s cheese.
Suitable Fruit and Vegetables
Fresh apples and pears are excellent companions for St. Tola, providing a sweet contrast to its tanginess. Their crisp texture adds variety to each bite. Figs and grapes offer a juicy, flavorful accent that highlights the cheese’s creamy elements.
Roasted vegetables like beetroot or caramelized onions bring out the earthy notes in St. Tola. Leafy greens such as rocket or watercress add a peppery balance. These pairings make St. Tola a versatile ingredient in salads and appetizers.
Suitable Meat and Fish dishes
St. Tola enhances dishes with smoked salmon, where its creaminess contrasts with the fish’s smokiness. It can be spread on crackers or blended into dips. The cheese also pairs well with prosciutto or other cured meats in charcuterie boards.
In cooked applications, St. Tola works wonderfully in pasta with grilled chicken or seafood. It melts smoothly, adding richness to sauces. For a hearty meal, crumble aged St. Tola over lamb dishes or incorporate it into stuffings.
Presentation of St. Tola
St. Tola should be served at room temperature to maximize its flavor and texture. Remove it from the refrigerator about 30 minutes before serving. This allows the cheese to soften and release its aromatic qualities.
Present St. Tola on a wooden or slate board for an attractive display. Arrange it whole or sliced, accompanied by fruits, nuts, and bread. Use a cheese knife for spreading soft varieties and a sharper knife for cutting aged logs.
Questions and Answers about St. Tola
What is St. Tola cheese?
St. Tola cheese is an artisanal goat’s cheese from County Clare, Ireland. It is known for its creamy texture and tangy flavor. St. Tola comes in varieties like fresh logs and ash-coated versions.
Where can I buy St. Tola cheese?
St. Tola cheese is available in specialty cheese shops across Ireland and online retailers. You can also find St. Tola in some international gourmet stores. St. Tola is often sold in farmers’ markets in the Clare region.
How should I store St. Tola cheese?
Store St. Tola cheese in the refrigerator wrapped in wax paper or cheese paper. Keep St. Tola in the vegetable drawer to maintain humidity. St. Tola should be consumed within two weeks of purchase for optimal freshness.
What is the shelf life of St. Tola cheese?
The shelf life of St. Tola cheese is about two to three weeks when stored properly. Fresh St. Tola varieties have a shorter lifespan than aged ones. Always check for off odors or mold before consuming St. Tola.
How do I cut St. Tola cheese?
Cut St. Tola cheese with a sharp knife for clean slices. For log-shaped St. Tola, slice crosswise into rounds. Use a wire cutter for soft St. Tola to avoid squashing the cheese.
Can I freeze St. Tola cheese?
Freezing St. Tola cheese is not recommended as it can alter the texture. St. Tola may become crumbly and lose its creamy quality after thawing. It is best to enjoy St. Tola fresh or properly refrigerated.
What temperature should St. Tola cheese be served at?
St. Tola cheese should be served at room temperature, around 18 to 20 degrees Celsius. This allows St. Tola to develop its full flavor profile. Remove St. Tola from the fridge 30 minutes before serving.
Is St. Tola cheese suitable for cooking?
Yes, St. Tola cheese is excellent for cooking due to its melting properties. Use St. Tola in sauces, gratins, and stuffed dishes. Aged St. Tola can be grated over pasta or salads for added flavor.
What makes St. Tola cheese unique?
St. Tola cheese is unique for its Irish terroir and artisanal production methods. The use of local goat’s milk gives St. Tola a distinct tangy taste. St. Tola’s variety of forms, from fresh to aged, adds to its uniqueness.
How is St. Tola cheese made?
St. Tola cheese is made from pasteurized goat’s milk coagulated with rennet. The curds are hand-ladled and aged for several weeks. St. Tola production emphasizes traditional techniques and quality control.
Recipe Ideas
St. Tola and Apple Crostini
This recipe highlights the creamy texture of St. Tola with the crisp sweetness of apples. It is perfect as an appetizer or light snack for gatherings. The combination of flavors and textures makes it a crowd-pleaser.
Using fresh St. Tola cheese ensures a smooth spread that pairs well with toasted bread. The apples add a refreshing crunch and natural sweetness. This dish is quick to prepare and showcases the versatility of St. Tola.
- 1 baguette, sliced into 1 cm thick pieces
- 150 grams St. Tola Original cheese
- 1 apple, thinly sliced
- 2 tablespoons honey
- Fresh thyme leaves for garnish
- Salt and pepper to taste
- Preheat the oven to 180 degrees Celsius.
- Arrange baguette slices on a baking tray and toast for 5 minutes until golden.
- Spread St. Tola cheese evenly on each toasted slice.
- Top with apple slices and drizzle with honey.
- Garnish with thyme, salt, and pepper before serving.
St. Tola Goat Cheese Salad
This salad combines St. Tola with fresh greens and a zesty vinaigrette for a balanced meal. It is ideal for lunch or as a side dish with grilled meats. The cheese adds protein and richness to the light ingredients.
Aged St. Tola works well here, providing a crumbly texture that contrasts with the salad. The dressing enhances the cheese’s tangy notes without overpowering it. This recipe is simple yet elegant, suitable for any occasion.
- 100 grams mixed salad greens
- 100 grams St. Tola Ash Log, crumbled
- 50 grams walnuts, toasted
- 1 pear, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Wash and dry the salad greens, then place them in a large bowl.
- Add crumbled St. Tola cheese, pear slices, and walnuts to the greens.
- In a small jar, shake olive oil, lemon juice, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately for the best texture and flavor.
Similar Cheeses and Alternatives
St. Tola shares similarities with other artisanal goat cheeses like French Chèvre, which also offers a tangy, creamy profile. However, St. Tola distinctively reflects its Irish terroir with milder herbaceous notes. Cheeses like Ardsallagh from Ireland provide a local alternative, though they may use different goat breeds or aging techniques.
For those seeking variety, Spanish Garrotxa or American Humboldt Fog offer comparable textures and ash coatings. These alternatives maintain the goat’s milk character but introduce regional flavors. St. Tola remains unique for its balance of freshness and depth, making it a standout choice among gourmet cheeses.