Ireland’s Cashel Farmhouse Cheesemakers has launched a new tomme-style cheese ahead of major investment in its dairy, which will boost capacity by 30%.
The Tipperary-based business, which is most famous for Cashel Blue, has developed the new cheese, branded Toma No.5, taking inspiration from French and Italian tommes. Made with pasteurised milk and animal rennet, the semi-soft cheese comes in 750g wheels and is matured for a minimum of 6 weeks, but typically eaten at between 8-14 weeks.
Toma No.5 is made by French cheesemaker Quentin Duboz, who joined last year after previously making Templegall in Cork. It has a velvety, grey rind and buttery flavour, and is named No. 5 because it is the company’s fifth cheese after Cashel Blue, Crozier Blue, Shepherd’s Store and a historic product called Cashel White. It is currently sold by IJ Mellis and Rowcliffe in the UK.
“It’s different to the tommes in France and Italy because it’s made with whole milk with a higher butterfat content, so it’s creamier and more buttery,” said director Sarah Furness. “It’s very easy to eat.”
Cashel is also investing in its dairy with four 4,000-litre vats replacing the current eight 2,000 litre vats. The new equipment includes automated cutting equipment, allowing the company to increase production days during the week, boosting capacity by 30%.
“We’re not planning any more new products in the short term, but in the longer term we will be able to develop more new cheeses,” said Furness.
This article first appeared in the June-July issue of Fine Food Digest.
