Pollack. A member of the cod family found in the eastern and north Atlantic and weighing around 1 kg (2 lb). It is dark green above and has a protruding lower jaw. They have rather grey, flaky flesh and are often salted and dried or pickled and are also commonly used for making imitation shellfish foods. Treat is as you would cod. I have heard that Somerville and Ross, in the Irish RM, describe pollock as tasting like cotton-wool with pins in it.
Milleens is a pinkish, washed-rind, raw cow's milk cheese with a creamy paste which the Steeles have been making since 1976 on the beautiful Beara Peninsula in South West Ireland. The milk is from Friesian cows. It has complex floral flavours and is reminiscent of an energetic Reblochon. This cheese was Supreme Champion at 1997 British Cheese Awards. The cheese should be kept refrigerated and allowed to come to room temperature before eating. It continues to ripen and soften for up to three months after being made.
A soft, white rind goat's cheese from Co Wexford. This cheese was the winner of 'Best Irish Cheese' and 'Best Soft White Rind Cheese' at 1996 British Cheese Awards.
Mizen is a hard, dry, almost brittle, strong, Gruyère-like cow's milk cheese with a hard, dark brown, natural rind. It is made with raw milk. All three of the cheeses from this Dairy, Desmond, Mizen and Gabriel, are named after local mountain peaks.
Pollack. A member of the cod family found in the eastern and north Atlantic and weighing around 1 kg (2 lb). It is dark green above and has a protruding lower jaw. They have rather grey, flaky flesh and are often salted and dried or pickled and are also commonly used for making imitation shellfish foods. Treat is as you would cod. I have heard that Somerville and Ross, in the Irish RM, describe pollock as tasting like cotton-wool with pins in it.
