A strong, Gruyère-like cow's milk cheese with a hard, dark brown, natural rind. All three of the cheeses from this Dairy, Desmond, Mizen and Gabriel, are named after local mountain peaks. It is an extra-hard cheese, with a flavour of hazelnuts and an aromatic aftertaste.
A name in Ireland for small coal fish, saithe, coley, called pollock in the US. A cheap, marine fish related to cod and not unlike it. It has darker skin and lean, sweet flesh which is a translucent greyish-pink rather than white but lightens as it cooks. This is a good, everyday fish which is good in white fish dishes or is used for making imitation shellfish products.
Coal fish, saithe, coley, called pollock in the US. A cheap, marine fish related to cod and not unlike it. It has darker skin and lean, sweet flesh which is a translucent greyish-pink rather than white but lightens as it cooks. This is a good, everyday fish which is good in white fish dishes or is used for making imitation shellfish products.
A sub-species of the twaite shad or gizzard shad from a family of white, migratory fish. It is a landlocked shad found only in the lakes of Killarney and small in size. The shad is a bony, tasty, oily fish similar to herring, which travels up rivers in spring and is found in deep lakes. In France it is found in the Gironde where it is often grilled over vine shoots or stuffed with sorrel, and in the Loire, where it may be stuffed with beurre blanc. The roe is a great delicacy and shad is also used raw in sushi. Members of the family include Allis shad (Alosa alosa) and the smaller twaite shad or gizzard shad (Alosa fallax).
A name in Ireland for not quite fully mature coal fish, saithe, coley, called pollock in the US, year-old fish up to 25 cm (10") in length. A cheap, marine fish related to cod and not unlike it. It has darker skin and lean, sweet flesh which is a translucent greyish-pink rather than white but lightens as it cooks. This is a good, everyday fish which is good in white fish dishes or is used for making imitation shellfish products.
A soft, yellow ochre-coloured cheese with a brine-washed rind and a strong flavour. Farm-made in Co Cork. Two times silver medal winner at the British Cheese Awards.
A Mediterranean-style firm cheese made with the milk of Friesland sheep, good for crumbling over salad or to use with a pizza. It has been made since 1990 at Knockalara Farm in Cappoquin in Co Waterford by Agnes & Wolfgang Schliebitz. It is made with pasteurised milk and with vegetable rennet so is suitable for vegetarians.
