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Cheese from Ireland, County Cork
Ardrahan is a semi-soft washed-rind cheese made since 1983 on a family dairy farm in County Cork from the milk of its own Friesian herd. Pasteurised milk is set with a mesophilic starter and vegetable rennet, the curd drains in moulds, and the cheeses are brined, smeared with an orange Brevibacterium culture and washed with salt water as they ripen for about four weeks. A study found its rind dominated by yeasts and coryneform bacteria, probably from the dairy itself.
| Cow milk, pasteurised | From the family's own Friesian herd[mounier2005][culture-mag] |
| Mesophilic lactic starter | [mounier2005] |
| Vegetable rennet | [culture-mag] |
| Salt | For brining and for washing the rind[mounier2005][culture-mag] |
| Brevibacterium aurantiacum smear culture (BL2) | [mounier2005] |
| Starter | mesophilic lactic starter; Brevibacterium aurantiacum smear culture on the rind |
Total time across the recorded steps: 28 days
What changes: Starting material: milk from the farm's own Friesian herd, pasteurised
The milk comes from the family's own Friesian herd, kept since 1925.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ardrahan is a semi-soft washed-rind cheese made since 1983 on a family dairy farm in County Cork from the milk of its own Friesian herd. Pasteurised milk is set with a mesophilic starter and vegetable rennet, the curd drains in moulds, and the cheeses are brined, smeared with an orange Brevibacterium culture and washed with salt water as they ripen for about four weeks. A study found its rind dominated by yeasts and coryneform bacteria, probably from the dairy itself. Made in 6 steps over 28 days. The longest step, ripen about four weeks, takes 28 days (culture (the word on cheese)). Salt is 4.1 % (Mounier J. et al. 2005). Mesophilic lactic starter and Debaryomyces hansenii, the dominant yeast on the rind at mid-ripening do most of the fermenting.
| Main step | 28 daysReported[culture-mag] | Ripen about four weeks |
|---|---|---|
| Temperature | 31.1 °CReported[culture-mag] | Warm, add starter and rennet |
| Salt | 4.1 %Measured[mounier2005] | Smear and wash the rind |
| Acidity | pH 6.8Measured[mounier2005] | Smear and wash the rind |
Of four Irish farmhouse smear cheeses studied, it had the least acid rind (surface pH 6.8 at mid-ripening) and, with Gubbeen, the saltiest. It is smeared with a Brevibacterium culture, yet the rind ends up dominated by yeasts and coryneform bacteria that probably came from the dairy.
The milk is pasteurised. Soft smear-ripened cheeses have a high pH and short ripening, which an Irish survey names as a higher microbial risk. That survey took 351 samples of raw-milk and pasteurised cheeses from 15 producers, and its abstract does not name Ardrahan. In it, 94 % of samples were free of Listeria monocytogenes, all were within EU limits for E. coli, and one cheese variety had S. aureus above the recommended numbers for the first six months of the year.
Hazards the sources name: Listeria monocytogenes, tested for in Irish farmhouse cheeses, where a survey names smear-ripened cheeses as a higher microbiological risk; 94 % of the cheeses sampled were free of it.
Every number is labelled with how it is known. How this atlas is made
The Burns family kept a Friesian herd from 1925 and sold liquid milk until 1983, when Eugene and Mary Burns began making cheese on the farm. French buyers were its first fans; sales later grew in Ireland and the UK.
