Milleens

Milleens is an Irish farmhouse cheese,[1] made on a farm on the outskirts of Eyeries, County Cork, Ireland.[2][3][4][5][6]

First made in 1976, Milleens was originally produced by Norman and Veronica Steele,[7][8] and is now produced by their son. Milleens cheese matures within four to ten weeks after it is produced. It is sold in large and small rounds - the latter called "dotes" - and with a washed rind.[9]

In 1997, it was the winner of the Supreme Champion at the British Cheese Awards held at Chelsea Barracks.[10]

References
  1. Fabricant, Florence (28 May 1997). "Where a Top-Notch Cheddar Gets the Proper Respect". The New York Times. The New York Times Company. Retrieved 6 January 2009.
  2. Wells, Patricia (18 April 1994). "Britain: Casual Dining". International Herald Tribune. The New York Times Company. Retrieved 6 January 2009.
  3. "British cheeses". CatererSearch. 7 July 2005. Retrieved 6 January 2009.
  4. Davenport, Fionn; Charlotte Beech; Tom Downs; Des Hannigan; Fran Parnell; Neil Wilson (2006). Ireland. Lonely Planet. p. 247. ISBN 1-74059-968-3. Milleens cheese.
  5. Johnson, Margaret M.; Christopher Hirsheimer (2003). The New Irish Table: 70 Contemporary Recipes. San Francisco, California: Chronicle Books. p. 10. ISBN 0-8118-3387-9. Milleens cheese.
  6. Day, Catharina (2007). Southwest Ireland, 5th. New Holland Publishers. p. 98. ISBN 978-1-86011-362-8.
  7. Bateman, Michael (5 July 1992). "Food & Drink / Our choicest cheeses". The Independent. Retrieved 31 March 2009.
  8. Bedell, Geraldine (9 March 2003). "An Irish round". The Observer. Retrieved 6 January 2009.
  9. Hughes, Martin (2000). Ireland. Lonely Planet. p. 68. ISBN 1-86450-093-X. Milleens cheese.
  10. Harbutt, Juliet (1999). Cheese: A Complete Guide to Over 300 Cheeses of Distinction. Willow Creek Press. p. 93. ISBN 1-57223-200-5.



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