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Doolin

Region: Waterford

Type: modern, co-operative, vegetarian, hard cheese

Source: cow's milk

Description: 11 kg/24 lb wheel with smooth, hard, golden - yellow,  wax rind.

Culinary uses: table cheese, grating, grilling, sauces

The vintage version of this Gouda - style cheese made a spectacular   debut onto the market when it won both the cheese lovers Trophy and the best Irish cheese at the 1995 British cheese Awards. Although Doolin is made in a creamery, it is turned by hand and matured slowly to bring out the best from the wonderful, a local milk. There are three versions of the cheese. Young Doolin, which is sold after only two months, is pleasant enough, but dull; mature Doolin has a more distinctive, fruity character; and vintage Doolin in has a deep golden paste, fine grainy texture and layers of flavour: rich, wonderfully to buttery and fruity. The tangy finish is long and lingering.  Doolin  has a fat content 45 per cent.