Bushra Griffith
Regato cheese, also known as Imokilly Regato, is a hard Italian-type cheese made from cow's milk. It is produced by the Dairygold Co-operative in Imokilly Regato is a hard cheese with a dry, firm texture and a light golden-creamy colour. It is made from cow's milk and has a nutty, creamy taste with a piquant finish. The cheese is produced by the Dairygold Co-operative in Ireland and has been granted Protected Designation of Origin (PDO) status. Its flavour is characterised by delicate aromas of pears, fudge and butter. Regato is excellent for use on pizzas, jacket potatoes, pasta dishes and savoury bakes.
| Characteristics | Values |
|---|---|
| Type of Milk | Cow's milk |
| Manufacturer | Dairygold Co-operative |
| Manufacturer Location | Mogeely, Ireland |
| Cheese Type | Hard Italian-type cheese |
| Cheese Colour | Straw yellow pate, rustic yellow rind |
| Cheese Texture | Dry and firm |
| Cheese Flavour | Mild but slightly piquant, nutty and creamy with a piquant finish |
| Cheese Aroma | Delicate aromas of pears, fudge and butter |
| Cheese Uses | Pizzas, jacket potatoes, pasta dishes, savoury bakes, Saganaki |
Explore related products
What You'll Learn
Regato cheese is made from cow's milk
Regato is a hard Italian-type cheese with a dry, firm texture and a light golden-creamy colour. It has a mild but slightly piquant flavour, characterised by delicate aromas of pears, fudge and butter. Its nutty and creamy taste has a piquant finish.
The process of making Regato involves stringent and disciplined cheese-making techniques. The milk used is pasteurised, and the cheese is produced by the Dairygold Co-operative, specifically by the Imokilly Cheese Company, which is part of the co-operative.
Regato is a versatile cheese that can be used in a variety of dishes. It is excellent for use on pizzas, jacket potatoes, pasta dishes, and savoury bakes, including quiches. Regato is also used by Greek chefs in Saganaki, a popular Greek appetiser.
Gouda Cheese: A Buttery, Sweet, and Savory Taste Experience
You may want to see also
It has a nutty, creamy taste
Regato cheese, specifically Imokilly Regato, has a nutty and creamy taste. This Irish cow's milk cheese is produced by the Dairygold Co-operative, with milk from cows grazing in the baronies of Imokilly, Fermoy, and Muskerry in southeast Cork. The unique flavour of Regato is complemented by a dry, firm texture and a light golden-creamy colour. Its delicate aromas of pears, fudge, and butter add to the overall sensory experience.
The Dairygold Co-operative's cheese-making expertise and technical skill result in a world-class product with a distinctive character. Regato's nutty and creamy taste is a result of the combination of pure ingredients and traditional cheese-making techniques. The cheese has a piquant finish, adding a pleasant sharpness to its overall flavour profile.
Imokilly Regato's nutty and creamy taste makes it a versatile cheese that can enhance a variety of dishes. It is commonly used in pizzas, jacket potatoes, pasta dishes, and savoury bakes, including quiches. Regato is also a key ingredient in Saganaki, a popular Greek appetiser. Its nutty and creamy flavours can be enjoyed by vegetarians as well, as Dairygold offers a vegetarian version of Regato with a similar flavour, aroma, and texture.
The nutty and creamy taste of Regato cheese reflects the care and craftsmanship that goes into its production. The cheese's flavour is a testament to the quality of milk sourced from cows grazing in the specified regions during the March to October period. The cheese's nutty and creamy characteristics make it a delightful choice for those seeking a unique and delicious cheese to elevate their culinary creations.
The Taste of Eden Cheese: A Savory Adventure
You may want to see also
Regato is produced by the Dairygold Co-operative
The cheese has a dry, firm texture and a light golden-creamy colour, with a rustic, yellow rind. Its flavour is nutty and creamy, with delicate aromas of pears, fudge, and butter, and a piquant finish. Regato is a hard Italian-type cheese with a mild yet slightly piquant flavour. Its unique taste and texture make it a versatile ingredient that can enhance various dishes.
Regato is excellent for use in pizzas, jacket potatoes, pasta dishes, and savoury bakes, including quiches. It can be purchased in a 2.5kg wheel and further processed through flaking or grating. Regato is also used by Greek chefs in Saganaki, a popular Greek appetiser.
In addition to its flavour and versatility, Regato has earned recognition for its quality. The European Union has granted it Protected Designation of Origin (PDO) status, acknowledging its strong connection to the region where it originated. This status ensures that only cheese produced in this specific area can bear the name "Imokilly Regato," protecting its reputation and authenticity.
Dairygold has also developed a quality vegetarian Regato, demonstrating their commitment to innovation and inclusivity. This vegetarian option has a similar flavour, aroma, and texture to the original Imokilly Regato PDO, ensuring that those who follow a vegetarian diet can enjoy the distinctive taste and quality of Regato cheese.
Rancid Cheese: The Taste of Disaster
You may want to see also
Explore related products
It has a dry, firm texture
Regato cheese, specifically Imokilly Regato, is known for its dry, firm texture. This distinctive texture sets it apart from other cheeses and contributes to its overall appeal. The cheese is produced with careful attention to stringent and disciplined cheese-making techniques, resulting in a unique consistency that cheese enthusiasts appreciate.
Imokilly Regato is a cow's milk cheese, with milk sourced from cows grazing in the baronies of Imokilly, Fermoy, and Muskerry in southeast Cork, Ireland. The specified region where the cows graze contributes to the unique characteristics of the milk, which in turn influences the final texture of the cheese. The dry, firm nature of Regato cheese is a result of the skilled cheese-making processes employed by the Imokilly Cheese Company, part of the Dairygold cooperative.
The process of pasteurising the milk and the specific conditions under which the cows are raised contribute to the development of Regato cheese's texture. The dry and firm qualities of the cheese make it ideal for grating and flaking, enhancing its versatility in various dishes. Regato cheese is commonly used in pizzas, jacket potatoes, pasta dishes, savoury bakes, and the popular Greek appetiser Saganaki.
The dry, firm texture of Regato cheese also complements its flavour profile. It is characterised by a mild yet slightly piquant Italian flavour, with delicate aromas of pears, fudge, and butter. The nutty and creamy taste of the cheese, along with its dry and firm texture, creates a delightful sensory experience that has earned it a reputation as a world-class cheese. The texture and flavour of Regato cheese are comparable to that of Parmigiano-Reggiano, often regarded as the "King of Cheeses."
Colby-Jack Cheese: Mild Appearance, Delicious Taste
You may want to see also
Regato is excellent for use on pizzas, jacket potatoes and pasta dishes
Regato is a hard Italian-type cheese with a dry, firm texture and a light golden-creamy colour. It has a nutty and creamy taste with a piquant finish. Its delicate aroma has hints of pears, fudge and butter. Regato is made with pasteurised cow's milk and is produced by the Dairygold Co-operative in the baronies of Imokilly, Fermoy and Muskerry in south-east Cork, Ireland. The milk comes from cows that graze from March to October in the specified region.
Regato is an excellent choice for pizzas, jacket potatoes and pasta dishes. Its dry and firm texture make it ideal for grating over these dishes, adding a delicious, nutty flavour. Regato is also used by Greek chefs in Saganaki, a popular Greek appetiser. Its nutty, creamy taste will enhance the flavours of a jacket potato, while its piquant finish will add a delicious tang to your meal.
When grated over a pizza, Regato will add a rich, savoury note to the dish. Its creamy texture will melt beautifully, creating a delicious, indulgent mouthfeel. Regato will also add a wonderful depth of flavour to pasta dishes, particularly those with creamy sauces. The cheese's nutty notes will complement the creaminess of the sauce, while its slight piquancy will prevent the dish from becoming cloying.
Regato's versatility extends to baked dishes, such as savoury quiches, where its flavour and texture can shine through. Its dry texture makes it perfect for flaking or grating, ensuring a little goes a long way in adding a unique, tasty twist to your meal.
With its distinctive flavour and texture, Regato is a wonderful addition to a variety of dishes, particularly pizzas, jacket potatoes and pasta dishes. Its nutty, creamy taste and piquant finish elevate the flavours of these meals, making Regato a delicious and versatile cheese to cook with.
Easy Cheese: What Does It Actually Taste Like?
You may want to see also
Frequently asked questions
Regato is a cow's milk cheese produced by the Dairygold Co-operative in Ireland. It has a dry, firm texture and a light golden-creamy colour.
Regato cheese has a nutty and creamy taste with a piquant finish. It is characterised by delicate aromas of pears, fudge and butter.
Regato cheese is excellent for use on pizzas, jacket potatoes, pasta dishes and savoury bakes, including quiches. It is also used by Greek chefs in Saganaki, a popular Greek appetiser.
