St Tola

Flavours are delicate with a citric tang; textures are pleasantly dense yet creamy.

PORTION

Quarter

CURRENTLY UNAVAILABLE

Half

CURRENTLY UNAVAILABLE

Whole

CURRENTLY UNAVAILABLE

Regular price £11.75 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Goat

coagulant
Animal Rennet

milk treatment
Raw

location
Inagh, Co Clare, Ireland

milk source
Own herd

season
All year

average age
3-4 Weeks

cheesemakers
Siobhan ni Ghairbhaith

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The St Tola we sell is made especially for us, and because the batches are small it means the curds and salt can be mixed by hand, which we think helps with the texture.

background

St Tola is produced by former-schoolteacher-turned-cheesemaker Siobhán Ni Ghairbhith and her small team in the town of Inagh just south of Burren in County Clare. Made with raw organic goat's milk from the farm's herd of Saanen and Toggenburg goats, it is a fairly loose textured, mild and creamy cheese when young, but becomes firmer and more pungent in flavour as it ages and its natural golden rind develops.

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our work with this cheese

The St Tola we sell is made to a special recipe for us, using uncooled morning milk and a little extra salt. As ours is made in a smaller batch than usual, the cheesemakers can gently mix the curds and salt by hand, which we think helps with the texture of the finished cheese. St Tola arrives at our maturation arches quite young. On arrival, it is dried in our drying room to stabilise the rind, which can otherwise become slippy. It is then turned every day for the first week it is with us, and every few days thereafter until it is ready to sell.

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Accompaniments

Quince Paste - 200g Slice
£8.20

Tracklements Fig Relish
£4.20

Recipes

Cheese and Herb Borek

Anne Gumushchian of Le Marché du Quartier shares her favourite recipe for stuffed boreks, recreated by Victoria Brown.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

St Tola

Flavours are delicate with a citric tang; textures are pleasantly dense yet creamy

The St Tola we sell is made especially for us, and because the batches are small it means the curds and salt can be mixed by hand, which we think helps with the texture.

milk type
Goat

coagulant
Animal Rennet

milk treatment
Raw

location
Inagh, Co Clare, Ireland

milk source
Own herd

season
All year

average age
3-4 Weeks

cheesemakers
Siobhan ni Ghairbhaith

background

our work with this cheese

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