When Veronica and Norman Steele couldn’t find anything inspiring to eat locally (except from their very own veg) they decided to make their very own cheese. The result is Milleens, a soft washed rind cheese that started the whole Irish artisan cheese revival.
Rich and sweet, creamy, herby and tangy, Milleens floods the mouth with flavour. First made on the Beara Peninsula in West Cork in 1976, it has a lovely sticky peachy outer rind and a taste that changes with the seasons. Milleens is milder and firmer in the spring but develops a real punch of flavour towards the end of the year. This multi award winning cheese has been selected for the famous cheese board at the Dorchester Hotel, so it wouldn’t be out of place on yours.
What with? To be eaten at room temperature. Wine-wise our lively white Banda Dorada is a wonderful match,as is indeed a soft red one like our Burgundy Macon villages. In the kitchen Milleens lends itself to making excellent pasta sauce and is a true delight when melted into mashed potatoes.