Croglin Cheese

About

Croglin is a rich, smooth unpasteurized sheep milk cheese with a contrasting nutty rind.

Information

Other names: sheep cheese

Translations: Croglin Sūris, Croglin Cascaval, Croglin Sir, Croglin Sery, Croglin Kaas, Croglin पनीर, Croglin Queijo, Croglin сыра, Croglin Τυρί, Croglin الجبن, Croglin 치즈, Croglin Sýry, 克罗格林奶酪, Croglin Formatge, Croglin Sir, Croglin Syry, Croglin גבינה, Цроглин сир, Croglinチーズ, Croglin Fromage, Croglin Käse, Croglin Ost, Croglin Queso, Croglin сиру, Croglin Juusto, Croglin сирене

Physical Description

Made with unpasteurised ewes milk and vegetarian rennet.

Colors: cream colored

Tasting Notes

Flavors: nutty, earthy

Mouthfeel: Firm and smooth

Food complements: Figs, Dates

Wine complements: White wine, Red wine

Beverage complements: Beer, Hard cider, Milk

Substitutes: Manchego

Selecting and Buying

Procuring: Made with unpasteurised ewes milk and vegetarian rennet.

Social/Political

History: In 1979, Carolyn Fairbairn established the Thornby Moore Dairy in an effort to use up the excess milk produced by her goatherd. Originally operating in the basement of the family home located in Aikton, Carolyn expanded her cheese production over the next year to include milk from a neighbour’s cowherd. In 1994, the business moved to Crofton, and is located in Crofton Hall. Thornby Moore Dairy began producing smoked cheeses in the 1980’s. The milk used in all cheese production is produced locally from area herds.