Made by Siobhán Ní Gháirbhith
Inagh, Co Clare
The St Tola we sell is made especially for us with fresh goats milk which is never chilled before the cheese is produced.
St Tola is produced by former-schoolteacher-turned-cheesemaker Siobhán Ní Gháirbhith and her small team in the town of Inagh just south of The Burren in County Clare. Made with goat's milk from the farm's herd of Saanen and Toggenburg goats, it is a mild and creamy cheese when young, but becomes firmer and more pungent as it ages.
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. On arrival, St Tola is dried in our drying room to stabilise and develop the rind. 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. We continue to provide feedback on this cheese, a process helped by the farm's practice of keeping samples back from each batch they send us to taste alongside us.
It's a very well balanced goat cheese. Not too lemony, but not boring.
Fresh, zingy, lemony, light. Delicious.
Lovely to receive your feedback Ian! Many thanks for sharing it.
Kind regards,
NYD
Lovely and creamy. Super moreish. Should’ve gotten more
Happy to hear you enjoyed it Nina! Many thanks for sharing your feedback - much appreciated.
Kind regards,
NYD
Fell in love with St Tola Goat’s cheese on a trip to Southern Ireland where it is made so was delighted to be able to buy it from NYD. It’s creamy with a full flavour without being too goaty and grills well for use in cooked dishes.
Lovely to receive your feedback Nikki - thank you so much for taking the time to share it with us.
All the best,
NYD
Quite fresh and soft and a little crumbly and goes a little gooey near the rind. Very nice, will definitely order again soon.
Hi Justin,
Your review and lovely feedback is much appreciated - many thanks!
We're so happy to hear you've enjoyed the St Tola.
Kind regards,
NYD