Frederic Melton
Boilie goats' cheese is a type of soft cheese formed into small balls, marinated in sunflower oil, and flavoured with herbs and garlic. It is crafted following a traditional Irish recipe and is handmade on a family farm in Virginia, County Cavan, Northern Ireland. The cheese was first produced and sold at a market stall in Dublin in 1994 by Anne and John Brodie, who began with just two cows in 1973. The Brodies' cheese is now produced on a large scale, with 24,000 little balls of cheese being hand-rolled and placed in jars each week.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft cheese |
| Texture | Small balls |
| Oil | Sunflower oil |
| Flavour | Herbs and garlic |
| Milk | Cow's milk and goat's milk |
| Manufacturer | Fivemiletown Creamery |
| Place of Origin | Ryefield Farm, Virginia, County Cavan |
Explore related products
What You'll Learn
Boilie goats cheese is handmade on a family farm
Boilie goats' cheese is handmade on a family farm—the product of a traditional Irish recipe. The cheese is crafted into small balls, meticulously hand-rolled, and marinated in sunflower oil infused with herbs and garlic. The result is a gentle yet rich flavour, perfect for elevating salads, snacks, or picnics. The infused oil also serves as an exquisite dressing or marinade.
The story of Boilie goats' cheese begins with Anne and John Brodie, who, in 1974, returned from England to their family farm near Virginia, Co Cavan. They started farming with just two cows and a dedication to hard work. Initially, they produced an aged cheddar called Ryefield, aged for a minimum of four months and wrapped in a distinctive black plastic coating. However, the long ageing process posed cash flow challenges, prompting Anne to explore alternative cheese varieties.
In the early 1990s, Anne introduced a fresh soft cheese, hand-rolled into small balls and marinated in sunflower oil. This innovation addressed the shelf-life concerns associated with soft cheeses by preserving the cheese in oil, a technique that had not been previously attempted with cows' milk. The new variety, named after Boilie Road near the farm, quickly gained traction. By 1994, Anne was selling Boilie at her market stall in Mother Redcap's Market, and it soon became a popular item in Christmas hampers.
The Brodies' dedication to their craft and personal touch in both making and selling their cheese have been key to their success. They patiently showcased their product at food fairs across the country, fostering a close connection with their customers. Today, Boilie goats' cheese is produced on a larger scale, with the Brodies and their team producing thousands of little balls of cheese by hand each week. Despite its commercial success, Boilie goats' cheese remains true to its roots, handmade on the family farm with milk from their own cows and local goat herds.
Goat Cheese: Friend or Foe of Dairy-Free Diets?
You may want to see also
It is made with a traditional Irish recipe
Boilie goats cheese is crafted following a traditional Irish recipe. The cheese is handmade and meticulously handcrafted into small balls or "pearls". The cheese is then marinated in an infusion of herbs and garlic-infused oil, which imparts a gentle yet rich flavour. The infused oil can also be used as a dressing for salads or a marinade for meat.
Fivemiletown Creamery, which produces Boilie goats cheese, has a long history of artisan cheesemaking. The creamery began bottling milk in 1947 and quickly became a major employer in the area. In 1972, the company diversified into cheese production, starting with cheddar and later introducing other varieties such as Red Leicester and Double Gloucester. Fivemiletown Creamery also created the first Irish blue cheese, Ballyblue, and the first smoked brie in Europe, Ballyoak.
The Boilie goats cheese recipe is a traditional Irish one, and the cheese is made with milk from herds that roam the lush pastures of Northern Ireland. The cheesemakers at Fivemiletown Creamery believe that the skill of the cheesemaker and the quality of the ingredients are what make great cheese. This attention to detail and quality has made Fivemiletown Creamery a well-known and respected producer of speciality cheeses, butter, and milk.
Boilie goats cheese is a unique product, as it is a pure, unmediated cheese that has not had to make any compromises to find its place in the market. The personal touch of the creators, Anne and John Brodie, who patiently paraded their cheese around food fairs and sold it directly to customers, has also contributed to its success. The cheese is now distributed nationally in Ireland, which is a rare feat for an artisan product.
Goat Cheese: Hard, Tangy, and Delicious
You may want to see also
The goats' milk comes from a local goat herd
Boilie goats' cheese is a type of soft cheese handcrafted into small balls and marinated in sunflower oil infused with herbs and garlic. The goats' milk used to make this cheese comes from a local goat herd.
The history of Boilie cheese can be traced back to 1974 when John and Anne Brodie returned from England to start a farm with just two cows. For several years, they produced an aged cheddar called Ryefield, which was aged for a minimum of four months. However, they encountered cash flow issues due to the long aging process required for hard cheeses. To address this, Anne Brodie came up with the idea of creating a soft cheese preserved in oil, which would extend its shelf life. This innovation led to the creation of Boilie cheese.
In 1992, Anne introduced fresh soft cheese hand-rolled into small balls and marinated in sunflower oil through the Superquinn chain. The product initially lacked a brand name, but it was eventually named after a road near their farm called Boilie Road. Interestingly, they later discovered that the word "Boilie" means "milking place."
The Brodies produced Boilie cheese using their own milk and that of a local goat herd on their family farm. This connection to the land and the personal touch they brought to the crafting and selling of the cheese contributed to its success. Their dedication to showcasing their product at food fairs across the country helped create a close bond between the cheese and its consumers.
Today, Boilie goats' cheese is widely recognized and enjoyed, with its distinctive packaging and rich flavor enhancing salads, snacks, and picnics. The Brodies' entrepreneurial spirit and commitment to their craft have elevated Boilie goats' cheese to a beloved delicacy, showcasing the finest qualities of artisanal cheesemaking.
Goat Cheese and FODMAP: What You Need to Know
You may want to see also
Explore related products
The cheese is formed into small balls
Boilie goats' cheese is a soft cheese formed into small balls. The cheese is meticulously handcrafted and delicately marinated in sunflower oil infused with herbs and garlic. The process of forming the cheese into small balls is a meticulous one, with each ball being hand-rolled to ensure a consistent size and shape. The small balls of cheese are then placed into jars, where they are joined by smidgens of garlic and strands of fresh herbs. The jars are then sealed with lids and labels, ready to be shipped out to stores.
The cheese was first produced at Ryefield Farm, located beside Lough Ramor in Virginia, County Cavan. The farm was owned by John and Anne Brodie, who started with just two cows in 1973. In 1984, Anne began producing a cheddar cheese, which she sold at a market stall in Dublin and select shops. However, it was her introduction of fresh soft cheese in 1992 that truly put Ryefield Farm on the map. Anne's soft cheese, hand-rolled into small balls and marinated in sunflower oil, became a hit, and she soon began selling it through the Superquinn chain.
The small, ball-shaped cheese quickly gained popularity, and in 2007, Fivemiletown Creamery acquired Ryefield Farm. Fivemiletown Creamery is a farmers' cooperative based in Fivemiletown, County Tyrone, Northern Ireland. They produce a variety of handmade speciality soft cheeses and cheddars, including the now-famous Boilie goats' cheese. The creamery draws its milk supply from over 60 dairy farmers across Northern Ireland, ensuring a consistent and high-quality product.
The process of forming the cheese into small balls is a labour-intensive one, with each ball being hand-rolled to perfection. The size of the balls is important, as it ensures that the cheese will fit neatly into the jars for packaging. The cheese is soft and creamy, making it easy to shape into balls, but also delicate, requiring gentle handling to avoid breakage. The final product is a delightful treat, perfect for elevating salads, serving as a snack, or enhancing picnics. The infused oil also has multiple uses, such as a dressing for salads or a marinade for meats.
Goat Cheese and FODMAP: What You Need to Know
You may want to see also
It is marinated in sunflower oil, garlic and herbs
Boilie goat's cheese is marinated in sunflower oil, flavoured with garlic and herbs. The cheese is formed into small balls, which are then covered in the infused oil. This imparts a gentle yet rich flavour to the cheese. The garlic and herbs used in the marinade give the cheese a unique and delicious taste that is perfect for elevating salads, serving as a snack, or enhancing picnics. The infused oil can also be used as a salad dressing or marinade for meats.
The Brodies, the creators of Boilie cheese, began farming in 1974 with just a pair of cows. For many years, they produced an aged cheddar called Ryefield, which was aged for at least four months. However, they wanted to find a solution to the cash flow problem associated with hard cheeses, where the cheese makers' money is tied up for long periods. This led Anne Brodie to the idea of creating a soft cheese that could be preserved in oil, extending its shelf life.
In 1992, Anne introduced a fresh soft cheese, hand-rolled into small balls and marinated in sunflower oil. The cheese was first produced at Ryefield Farm, located near Virginia in County Cavan, Ireland. The Brodies used their own milk and that of a local goat herd to create the cheese, which was initially sold at a market stall in Dublin and some select shops, including the Superquinn chain. The product was named after a road near their farm called Boilie Road, which appropriately means "milking place".
The Brodies' dedication to crafting high-quality cheese and their personal touch in selling it have contributed to the success of Boilie cheese. On each of four days per week, they produce 50 dozen jars of cheese, with each jar containing an average of 10 to 12 little orbs of cheese. This amounts to 24,000 hand-rolled balls of cheese being prepared before they are popped into their jars, along with garlic and fresh herbs. The clear glass and yellow and green labels of the Boilie cheese jars further add to their appeal on the shelves.
Goat Cheese Ingredients: What's in This Delicacy?
You may want to see also
Frequently asked questions
Boilie goats cheese is a soft goat cheese formed into small balls and marinated in sunflower oil flavoured with herbs and garlic.
The name "Boilie" comes from a road near the farm where the cheese was first produced called Boilie Road. The word "Boilie" was later discovered to mean "milking place".
Fivemiletown Creamery, a farmers' co-operative based in County Tyrone, Northern Ireland, is a well-known producer of boilie goats cheese. The company employs around 40 people and draws its milk supply from over 60 dairy farmers across Northern Ireland.
In addition to the goat's cheese variety, boilie cheese also comes in a cow's milk variety.
Boilie goats cheese is perfect for elevating salads, serving as a snack, or enhancing picnics. The infused oil can also be used as a salad dressing or marinade for meat.
