Ardrahan is a semi-soft, washed-rind cheese. It has been produced by the
Burns family on their farm in Kanturk, Co. Cork since the 1980's. It has a mild, nutty flavour that favours those like myself, for whom soft cheeses can be a bit stinky and uninviting. Ardrahan is made from vegetarian rennet and contains only 25% fat, which lessens the guilt I feel when scoffing it.
I first fell in love with it last Christmas, when I tried them spread over Digestive biscuits. The sweetness of the biscuits and the slight saltiness of the cheese was just heaven. I have also discovered that it goes wonderfully in omelettes, such as this one that I discovered today:
- 5 free range eggs
- 2 medium eggs
- 2 medium potatoes
- handful of spinach
- splash of milk
- seasoning
- Ardrahan cheese to taste
Preheat oven to 200C. Mix eggs and milk and season. Fry the onions in a little olive oil until soft. Add potatoes and soften, followed by the spinach for a few seconds. Add the egg mixture and the cheese and place in the oven for 10 minutes.
The omelette is deliciously fluffy and creamy - the Ardrahan adding a nice savoury contrast to the eggs - and has become my all-time favourite omelette recipe.
