South East News

South East News

July 2007

On Tuesday 3^rd of July we had one of our best meetings of the year. We met up in the Riverside Café in the historic town of Cahir at 10am. Good coffee, delicious scones and food fuelled conversation. At 11am we headed out to the town of Clogheen to visit with Anne and Dick Keating, to see how the famous Baylough Cheese is made. On the way we of course made the obligatory 2 laps of a roundabout for the benefit of our distinguished member from Wexford.

We arrived at the Keating cheese making facility at just the right time and got to see almost the entire process of how they make their wonderful cheddar cheese. They make a plain, a smoked and a garlic and herb plain and smoked. They use the milk from local farms and start and finish the whole process of making the cheese together. As we saw on the day this cheese is really handmade and this close connection to the production is what gives the cheese it unique flavours and character. On the day, we saw it just after the curd had been cut and the whey was been drained. Anne was starting to mill the cheese this further speeds up the separation of the whey, which in turn gives the cheese it hard texture. Anne also checked it for it level of lactic acid as this will determine how the cheese sets, too high and it will cause cracks in the cheese and too low might cause spoilage or a loss of flavour. Anne then salted the cheese (2%) and milled it again to ensure an even distribution of the salt.

It was then put into moulds and pressed to extract more of the whey. All the time this was going on both Anne and Dick kept working but at the same time explaining about what they were doing and more importantly why.

They also told us the history of how they got started and the trials and tribulations that they faced over the years. The red tape involved in just getting milk, to their rather unorthodox marketing techniques. They are both completely self taught. Anne said that “if there is something that you want to do, don’t let anyone stop you”. They are definitely two very formidable people who deserve our respect and admiration.

We then had a taste of the different variety of cheese that they make. We finished up with a group photograph with Dick and Anne at the front entrance to their home.

The picnic

Then it was on to the scenic view of The Vee in the Knockmealdown Mountains and to a picnic spot just above a lake which happens to be Bealough or in english Baylough Lake. The spread of food was impressive and was a credit to everyone. We had Pate and sourdough bread from Norbert, quiche from me, Martins special fried chicken, hummus from George and Sylvia, a selection of salads from Michael and Billy, Chocolate truffle cake from Fergus. Red wine and sparkling water were the liquids of choice. We brought so much food that at one stage we were thinking of feeding a bus that was passing. We did however feed a few tourists including a French couple who were celebrating their 10^th wedding anniversary. They probably left thinking chefs are strange but friendly. This picnic was definitely a success and will hopefully feature in our next outing. I would like to thank everyone for making the effort to attend and for the good company.