Serving Suggestions

  • 1- Cooleeney Cheese Nachos


    • One bag of Tortilla Chips
    • 200g Smoked Bacon
    • 100g Darú
    • 100g Cooleeney
    • 100g Dunbarra Pepper Brie
    • (Optional – homemade salsa, jalapeno peppers, dried onions)
    • Paprika to garnish

    For Glaze:

    Egg wash - some beaten egg with a little milk


    A great snack idea using Cooleeney farm cheeses is Nachos with smoked bacon & triple cheese sauce The best three cheeses for this sauce are Darú Hard Cheese, Soft Cheese & Peppered Brie & it's simple to make all you have to do is get some smoked streaky bacon & cut into small pieces fry in oil till crispy when cooked put the bacon onto a piece of kitchen paper until later, now to make the cheese sauce, simply grate the Darú into a pan and crumble the Cooleeney and Dunbarra Pepper. Put the pan on a gentle heat and slowly add the milk until the mix becomes a smooth sauce (making sure to have it too thin). Remove from the heat and add the smoked bacon. Take one bag of Tortilla chips and add to a large dish. Pour the sauce all over the chips and add some homemade salsa or jalapeno peppers, if desired or alternatively dried onion pieces and some paprika to garnish.

    (Recipe prepared by Chef, Keith Kenny from La Banca Restaurant, Lucan, Dublin).


  • 2- Cooleeney Bruschetta with roasted garlic, tomatoes & rosemary

    You will need:

    1. 4 thick slices of white soda or sourdough bread
    2. 400g Cooleeney camembert
    3. 8 garlic cloves
    4. 1 good sprigs of rosemary chopped
    5. 50ml Irish organic rapeseed oil
    6. 4 ripe tomatoes cut in 1/4, semi dried with chopped thyme,
      salt, brown sugar under a warm grill for 2 hours
    7. Fresh rocket.

    For the Basil aioli:

    1. 100ml mayonnaise
    2. juice 1 lemon
    3. 100g fresh basil


    1. First, pre-heat the oven to 190'c,
    2. Place the peeled garlic cloves on a roasting tray, sprinkle with a tbsp rapeseed oil rosemary & a little sea salt, roast in the oven until golden brown, about 15mins, allow to cool
    3. When cooled chop the garlic and mash it to a rough consistency, and add the rest of the rapeseed oil and set aside.
    4. Blend the basil & lemon juice with the mayonnaise in a food processor, set aside.
    5. Cut the Cooleeney into 25g cubes
    6. Take the slices of bread, and spread the garlic & rosemary paste on the bread,
    7. Line 4 cubes and 4 tomato slices on the bread for a lunch, or 3 of each for a starter, drizzling more of the garlic & rosemary oil (depending on how much you like garlic!)
    8. Bake in a pre-heated oven for 7mins at 220'c until the bread is golden and cheese melted,
    9. Drizzle the plate with the basil aioli, garnish with fresh rocket, and hey presto!
  • 3- Crispy Cooleeney Cheese Burger


    Burger Mix
    450g/1 lb good-quality minced beef
    35g Keoghs Dubliner Cheese & Onion Crisps
    Few sprigs of fresh flat leaf parsley & chives
    2 teaspoons Dijon mustard
    1 teasp smoked paprika
    1 large egg, preferably free-range or organic
    Sea salt and freshly ground black pepper
    Olive oil

    100g Cooleeney Cheese

    To Serve
    4 burger baps
    Fried onions


    Preheat the oven to 180 ̊C/ 350 ̊F/ Gas 4.

    Wrap the crisps in a plastic bag and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl.

    Finely chop the parsley and chives. Add the herbs, mustard, smoked paprika and minced beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well.

    Divide into four portions, then, using wet hands, shape into patties that are 2.5cm (1in) thick. Cut the Cooleeney cheese into four even-sized pieces. Make a deep indentation in the middle of each patty and push in a piece of the cheese, pushing the beef back around the mixture so that it is well sealed. Chill for at least 1 hour or up to 24 hours until ready to cook

    Add to an oven-proof pan and cook for 5 minutes on each side then place in the oven for 15mins or until the burger is completely cooked through.

    To serve, toast the cut sides of the baps on the grill rack and place on warmed plates. Cover one side with a large dollop of ketchup, some lettuce, sliced tomatoes then the burger and top with some fried onions. Then sandwich it all together. Enjoy!


  • 4- Darú & Chive Scones


    • 450g/1lb plain flour
    • 1 teasp baking powder
    • 25g/1oz caster sugar
    • 100g/4oz butter
    • 250mls fresh milk
    • 100g/4oz Darú Cheese, grated
    • 1 tbsp chives, finely chopped

    For Glaze:

    Egg wash - some beaten egg with a little milk


    1. Preheat the oven to 200°C/400°F/Gas mark 6
    2. Sieve all the dry ingredients together into a large mixing bowl and mix well with a wooden spoon.
    3. Add the butter and toss in the flour mixture. Rub in the butter until it resembles breadcrumbs.
    4. Stir in the grated Darú and finely chopped chives.
    5. Make a well in the center of the mixture and add the milk to the dry ingredients.
    6. Mix together with a wooden spoon, then use your hands to make a soft dough.
    7. Turn dough out onto a floured board. Wash and dry hands. Knead lightly- not too much as the scones would become tough. Roll out the dough and cut out using a circular cutter.
    8. Brush the tops with the egg wash.
    9. Bake in the oven for 10-12mins until golden brown. Remove and cool on a wire tray.
    10. Serve with a nice chunk of Darú, sliced tomatoes and some finely chopped chives.

    This recipe was created by renowned Irish Food Blogger, Nessa Robbins for our first ever newsletter in April 2012.

  • 5- Gleann Óir Cheese & Walnut Risotto with Fig & Chili Jam & Lemon Rapeseed Oil

    You will need:


    400g Gleann Óir cheese
    200g Arborio or carnaroli rice
    100g real butter
    2 shallots finely diced
    1 tbsp finely chopped garlic
    600ml vegetable or chicken stock
    50ml dry white wine
    1 tbsp finely chopped fresh thyme
    1 tbsp roughly chopped parsley
    200g walnuts chopped in half

    Fig & chili jam:

    200g chopped dried figs
    Large red chili deseeded
    200ml warm water
    150g brown sugar

    75ml white wine vinegar
    1 large red onion
    1 lemon halved
    Sprig thyme
    50ml rapeseed oil & the juice of 2 lemons given a good shake

    To make the jam:

    1. Place the onion, chili & thyme in a pot and cooked for 5mins in a little oil until soft but not coloured.
    2. Add the figs, vinegar, sugar & lemon & water, bring to the boil and simmer for 45mins, stirring occasionally. Add a drop of more water, if necessary, until the figs are well soaked.
    3. Leave to settle and soak for 1hour
    4. Blend in a food processer until smooth( or leave it chunky if you prefer!).


  • 6- Inch House Traditional Black Pudding & Gortnamona Goat’s Cheese


    • 1 slice of Inch House Traditional Black Pudding
    • 1 slice of Gortnamona Goats Cheese
    • 1 Onion
    • 3 oz Water
    • 3 oz Sugar
    • Poppy Seeds
    • Sprig of Parsley or Fennel
    • Selection of Seasonal Berries Sweetened & Softened



    Place onions & sugar in a pot & slowly sweat them off, turning occasionally until soft. Continue to cook until golden brown. Add poppy seeds.

    In a separate pot place berries & sugar over a gentle heat. Bring to the boil & cook for 3-5 minutes.

    Pan fry 1 slice of Inch House Traditional Black Pudding on a very hot pan for 2 minutes each side. Place a slice of Gortnamona Goats Cheese on top of the pudding & gratinate under the grill until golden brown.

    Serve on a bed of caramelized onions and drizzle with the berry compote. Top it with a sprig of fresh parsley or fennel.


  • 7- Spinach & Mixed Cheese Pie


    • Olive oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, peeled and crushed
    • 250g young spinach
    • 1 egg
    • 100g Gortnamona goat’s cheese
    • 150g Ricotta
    • 100g Feta cheese
    • ½ tsp freshly grated nutmeg
    • 4 sheets filo pastry
    • Salt & pepper to season


    1. Heat the oil in a large pan and try the onion and garlic for 10 minutes until soft but not coloured.
    2. Add the spinach and cook for 5 minutes, stirring all the time. Cool.
    3. Beat the egg with the ricotta and nutmeg and season.
    4. Stir in the Gortnamona & feta along with the spinach and onion.
    5. Heat the oven to 200C (180c fan assisted).
    6. Rub a little oil in a 20cm cake tin. Line with the filo sheets, leaving excess pastry overhanging and rubbing each sheet with a little oil.
    7. Spoon the cheese and spinach mixture into the tin.
    8. Bring the pastry up and over the top of the pie.
    9. Brush generously with oil.
    10. Bake for 25-30 minutes until golden brown and crisp.
    11. Serve warm or cold.

    * This recipe has been adapted from one which featured in the Health & Living section of The Irish Independent on January 7th 2013.


  • 8- Baked Cooleeney Brie with Sunburnt Red Ale Caramel and Pecans
    This recipe has been kindly donated to us by food journalist, Caroline Hennessey. It works as an impressive starter or party appetizer. Or, as Caroline suggests, why not have it instead as an after-the-kids-go-to-bed feast for two, in front of a roaring fire.

    • 1 individual Cooleney Brie, approx 200g
    • 75g dark muscovado sugar
    • 3 tablespoons Eight Degrees Sunburnt Irish Red Ale
    • 50g pecans, toasted
    • Freshly ground black pepper

    • Preheat oven to 200°C/180°C fanbake.
    • Put the brie in an ovenproof dish and cut a cross into the top of the rind. Put it into the oven and bake for 15-20 minutes until the cheese is soft and runny in the middle. Remove from the oven.
    • Meanwhile, put the sugar and ale into a heavy based saucepan and melt the sugar over a medium heat. Simmer for 4-5 minutes, until syrupy. Add the pecans and stir well. Add plenty of coarsely ground black pepper and remove from the heat.
    • Pull the cut rind back from the top of the warm cheese, pour the caramel sauce over and dive in!
    • Serve warm with warm crusty bread or cheese crackers, thin slices of pear or apple - and teaspoons. Serves 4 Or 2.

    Caroline Hennessy is a journalist, broadcaster and Ballymaloe graduate who started her award-winning food blog, Bibliocook: All About Food, in early 2005. Together with Kristin Jensen she set up the Irish Food Bloggers’ Association in 2010. She works in broadcasting, print, online and writes for the McKenna’s Good Food Guides. She is also a member of the Irish Food Writers’ Guild and is devoted to exploring the intersecting worlds of Irish craft beer and fine Irish food.



  • 9- Deep Fried Cooleeney with Beetroot Salad
    Extract from The Country Cooking of Ireland by Colman Andrews, with photographs by Christopher Hirscheimer. This is a popular dish at Brocka on the Water in Ballinderry, County Tipperary.

    Serves 6

    2 eggs, lightly beaten
    90g dry bread crumbs
    200g wheels Cooleeney or Camembert, quartered
    475 to 720ml canola or sunflower oil
    1 small head butter lettuce, julienned
    1 recipe beetroot salad [see below]
    1 recipe cabbage with ginger [see below]
    1 recipe canned fruit chutney

    Put the eggs and bread crumbs in separate shallow bowls. Coat the cheese wheels in the egg, dredge in the bread crumbs, then refrigerate for 1 hour.

    Pour about 2 in/5 cm of oil into a deep medium skillet or heavy-bottomed pot and heat over high heat to a temperature of about 350°F/175°C on a deep-fat thermometer. Working in batches, fry the cheese until golden brown, then drain on paper towels.

    To serve, divide the lettuce evenly between 6 plates. Put the beet salad on top of the lettuce, dividing it equally, then arrange 2 cheese pieces on each serving of beets.

    Top the cheese and beets with cabbage, dividing it evenly. Garnish with Brocka on the Water's Canned Fruit Chutney or another chutney, if you like.

    Beet Salad
    500 g beetroot [3 or 4], unpeeled
    60 ml extra-virgin olive oil
    1 tbsp balsamic vinegar
    salt and pepper

    Put the beets into a medium pot, cover with salted water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 11/2 to 2 hours or until the beets are soft.

    Drain the beets and set aside to cool slightly; then peel them and cut them into l-in/2.5-cm cubes.

    In a medium bowl, toss the beets with olive oil, vinegar, and salt and pepper to taste. Let cool to room temperature or refrigerate before serving.                           

    Continued on Next page >>>


  • 9- Deep Fried Cooleeney with Beetroot Salad - continued...
    Cabbage with Ginger
    1 cup red wine vinegar
    1 cup sugar
    1 small head red cabbage, cored & thinly sliced
    1-11/2 in/2.5-4cm piece fresh ginger, peeled & minced
    2 cloves garlic, minced
    salt and pepper

    Combine the vinegar, sugar, cabbage, ginger, and garlic in a medium nonreactive pot. Season to taste with salt and pepper. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for about 40 to 45 minutes, or until the liquid is reduced to a syrup and the cabbage is soft. Serve warm or cold.

    This tried & tested recipe has been on the menu continuously at Brocka on The Water restaurant, Co. Tipperary for over 25 years and has kindly been donated by Ann and the team at Brocka.



  • 10- Cooleeney Farmhouse Cheese, Black Pudding, Caramelised Apples, Beef Jus with Carrot Crisps
    Cooleeney Farmhouse Cheese, Black Pudding, Caramelised Apples, Beef Jus with Carrot Crisps
    Lovely flavours, lovely colours, lovely starter!

    • 8 discs of your favourite black pudding
    • 50g Cooleeney Farmhouse Cheese
    • 2 carrots
    • 200ml beef jus
    • juice of 1 lemon
    • 1 green apple
    • 2 tbsp butter
    • 2 tbsp sugar
    • 1 tbsp chopped chives


    Grill the pudding, then add the Cooleeney
    farmhouse cheese to each piece and grill until the cheese takes a lovely golden colour.

    Core, peel and portion the apple into 8 segments. Toss in the lemon juice to allow them to retain their fresh colour. To caramelise the apples, melt the butter in a pan and toss the apple portions in the sugar. Add to the melted butter and cook slowly, allowing them to take a beautiful caramel colour.

    Peel the carrots into strips and deep fry at 160°c until crisp; season with salt and pepper. Heat the beef jus.

    To serve:
    Make a sandwich of black pudding and goats’ cheese, top with caramelised apples and carrot crisps and spoon beef jus round the black pudding.

    Chef’s tip:
    Don’t make the black pudding too thin or it will collapse!




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