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Cheese from Ireland, County Cork
A soft to semi-soft washed-rind farmhouse cheese from the Beara Peninsula, made from the milk of Friesian cows with mesophilic lactic starters. After brining, the rind is washed with brine and its smear grows from the farm's own yeasts and bacteria, with no ripening culture added. It matures in four to ten weeks.
| Milk of Friesian cows from the Beara Peninsula | [milleens-site] |
| Mesophilic lactic starter | [mounier2005] |
| Brine, for salting and washing the rind | [mounier2005][milleens-site] |
| Starter | mesophilic lactic starter; no commercial ripening culture on the rind |
Total time across the recorded steps: 28 days – 2.3 months
What changes: Mesophilic starter goes into the warm pasteurised milk
In the 2005 study, Milleens was made from pasteurised milk with a mesophilic lactic starter.
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
A soft to semi-soft washed-rind farmhouse cheese from the Beara Peninsula, made from the milk of Friesian cows with mesophilic lactic starters. After brining, the rind is washed with brine and its smear grows from the farm's own yeasts and bacteria, with no ripening culture added. It matures in four to ten weeks. Made in 5 steps over 28 days – 2.3 months. The longest step, mature, takes 28 days – 2.3 months (Wikipedia). Salt is 1.6 % (Mounier J 2005). Mesophilic lactic starter bacteria does most of the fermenting.
| Main step | 28 days – 2.3 monthsReported[milleens-wiki] | Mature |
|---|---|---|
| Salt | 1.6 %Measured[mounier2005] | Wash the rind |
One of the first modern Irish farmhouse cheeses. Unlike its neighbours Gubbeen, Durrus and Ardrahan, no ripening culture is smeared on it, so its rind flora is entirely the farm's own.
In the 2005 study Milleens was made from pasteurised milk, unlike the neighbouring Durrus, which was not. The study gives a surface salt-in-moisture of 1.6 % for Milleens and surface pH values of 5.9 to 6.8 across the four cheeses.
Every number is labelled with how it is known. How this atlas is made
Norman and Veronica Steele moved to Milleens in 1975 and began making cheese in 1976. It won Supreme Champion at the British Cheese Awards in 1997.
