Coolea Cheese: A Taste of Ireland

Coolea is a semi-hard to hard farmhouse cheese from Ireland. It draws inspiration from Dutch Gouda but possesses a uniquely Irish character. Crafted from rich cow’s milk, it offers a complex, buttery, and caramel-sweet flavour profile that deepens with age. This cheese is a celebrated example of Ireland’s artisanal cheese-making prowess.

Distinctive Features of Coolea

Coolea cheese typically forms large, firm wheels weighing between 5 and 10 kilograms. Its natural rind is thin, smooth, and pale yellow to light brown in colour, sometimes developing a light grey mould as it matures. The paste inside is a rich, buttery yellow, dense and firm yet slightly pliable when young. It has a closed texture with very few, tiny eyes, and its consistency is smooth and fudgy.

The aroma of a young Coolea is mild, milky, and slightly sweet. As it ages, the scent becomes more pronounced, developing nutty and caramel notes. Its flavour profile is its most defining feature, starting with a creamy, buttery base. This is followed by distinct notes of caramel and toasted nuts, with a long, sweet, and clean finish. An aged Coolea develops complex, almost crystalline nuggets that provide a delightful textural contrast and a more intense, savoury sweetness.

Coolea Cheese Varieties

The primary variety of Coolea is defined by its age. A young Coolea is aged for around three to six months. This version is semi-hard, milder, and creamier, with a supple texture that is excellent for melting. It is a fantastic introduction to the cheese, appealing to those who prefer a gentler flavour. The producers focus on maintaining a consistent high quality for this core product.

The most sought-after variety is the mature Coolea, aged for 12 to 24 months or even longer. This extended aging transforms the cheese. The paste becomes much firmer and can develop small, crunchy protein crystals. Its flavour intensifies remarkably, becoming deeply complex with strong notes of butterscotch, caramelised nuts, and a savoury umami quality. While variations in milk based on season exist, the Willems family primarily produces these two distinct age profiles.

History and Traditions of Coolea

Coolea cheese has a relatively modern but deeply important history in the Irish farmhouse cheese movement. It was first made in 1979 by Dick and Sinead Willems in the townland of Coolea, located in the Muskerry region of West Cork. Dick, who was Dutch, brought his family’s cheese-making heritage to Ireland. They combined traditional Dutch Gouda-making techniques with the exceptional quality of local Irish pasture-fed cow’s milk.

The region of West Cork is famous for its rich, green pastures and is a heartland of Irish artisanal food production. The area is renowned for its farmhouse cheeses, alongside other local specialties like smoked fish, black pudding, and craft beers. The Willems family’s commitment to quality helped establish Coolea as a benchmark for excellence. Today, the next generation continues the tradition, upholding the exacting standards that have made Coolea a beloved cheese both in Ireland and internationally.

Coolea Production Process

The production of Coolea begins with pasteurised milk from the family’s own Friesian herd. The milk is gently warmed in large vats before a starter culture and rennet are added to coagulate it. The resulting curd is cut into small pieces to release the whey. This curd is then washed with hot water, a key step borrowed from Gouda production that reduces acidity and contributes to the cheese’s signature sweetness and smooth texture.

The curds are hooped into large, traditional round moulds and pressed to expel further whey and form the characteristic wheel shape. After pressing, the young cheeses are brined in a saltwater solution for several days to form a rind and enhance preservation. The final and most crucial stage is affinage, or aging. The cheeses are aged on spruce shelves in a controlled environment for a minimum of three months. During this time, they are regularly turned and brushed by hand to ensure even development and prevent unwanted mould.

Coolea Wine or Beverage Pairings

Young Coolea pairs beautifully with a wide range of beverages. Its creamy, nutty character complements a crisp, dry cider, particularly those from Ireland or Normandy. A light-bodied white wine like a Chardonnay or Pinot Gris without heavy oak allows its sweetness to shine. For beer lovers, a malty Irish red ale or a Belgian-style Dubbel mirrors its caramel notes without overwhelming the palate.

Aged Coolea demands more robust pairings that can match its intensity. Rich, nutty amber ales or barley wines stand up well to its complex flavour profile. In terms of wine, it partners excellently with Oloroso Sherry, Tawny Port, or a rich, oaked Chardonnay. The sweetness and oxidative notes in these wines create a harmonious balance with the cheese’s deep caramel and umami flavours. A fine Irish whiskey, sipped alongside, can also be a magnificent combination.

Suitable Fruit and Vegetables with Coolea

Fresh and dried fruits provide a wonderful contrast to Coolea’s richness. Slices of crisp apple or pear offer a refreshing, juicy counterpoint. Figs, both fresh and dried, complement its caramel sweetness beautifully. A spoonful of fruit chutney or membrillo (quince paste) is a classic and effective pairing that enhances the cheese’s complexity without masking its flavour.

For vegetable accompaniments, focus on neutral or sweet varieties. Celery sticks provide a satisfying crunch and a clean, neutral flavour. Lightly toasted walnuts or pecans are an essential addition, echoing the nutty notes in the cheese. A simple green salad with a mild vinaigrette can served on the side to cleanse the palate between rich bites of aged Coolea.

Suitable Meat and Fish Dishes for Coolea

Coolea is a superb melting cheese, making it ideal for enriching meat dishes. Grate mature Coolea over a beef burger or into a shepherd’s pie for a deep, savoury flavour boost. It can be cubed and added to a ploughman’s lunch alongside slices of ham or salami. The cheese’s sweetness balances the saltiness of cured meats particularly well.

Its application with fish is more selective but equally rewarding. A Coolea sauce works wonderfully drizzled over baked white fish like cod or hake. It can also be incorporated into a seafood pasta bake, adding a rich, creamy element that complements prawns and scallops. Avoid pairing it with very delicate or oily fish, as its pronounced flavour may dominate.

Presentation of Coolea

Remove Coolea from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of approximately 18 to 20 degrees Celsius. At this temperature, the fats in the cheese soften, releasing its full array of aromas and flavours. Serve it on a plain wooden board, slate, or white porcelain plate to let its colour stand out.

Present the whole wheel or a large wedge to showcase its form. Use a sharp cheese knife with a pointed tip for hard cheeses to easily break through the firm paste. For eating, provide each guest with a small cheese knife or spreader. Arrange accompanients like crackers, nuts, and fruits around the cheese, allowing guests to create their own perfect bites. Ensure the cheese is the centrepiece of the arrangement.

Coolea Recipe Ideas

Coolea and Caramelised Onion Tartlets

These elegant tartlets make a perfect starter or light lunch. The sweetness of slowly caramelised onions finds a perfect partner in the nutty, buttery notes of Coolea. Using ready-made puff pastry makes this recipe simple yet impressive. They are best served warm from the oven when the cheese is beautifully melted.

You can prepare the caramelised onions ahead of time to streamline the process. A touch of fresh thyme added to the onions enhances their flavour beautifully. This dish showcases how Coolea performs wonderfully when heated, holding its structure while becoming deliciously gooey.

• 1 sheet of ready-rolled puff pastry
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 150g Coolea cheese, grated
• 1 sprig of fresh thyme, leaves stripped
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

1. Melt the butter in a pan over low heat. Add the sliced onions and cook slowly for 25-30 minutes until very soft and golden. Stir in the brown sugar and thyme leaves, and season with salt and pepper. Set aside to cool.
2. Preheat your oven to 200°C (180°C fan). Unroll the pastry sheet and cut it into 4 equal squares. Score a smaller square inside each, about 1cm from the edge, being careful not to cut all the way through.
3. Prick the inner square with a fork. Divide the caramelised onion mixture between the tartlets, spreading it inside the scored border. Sprinkle the grated Coolea generously over the onions.
4. Brush the pastry edges with the beaten egg. Bake for 15-20 minutes, or until the pastry is puffed and golden and the cheese is bubbling. Serve immediately.

Irish Cheese and Potato Gratin

This rich and comforting gratin is the ultimate side dish for a roast dinner. Coolea cheese melts into a luxurious, creamy sauce that clings to every slice of potato. Its distinct flavour elevates the humble potato to something truly special. The long baking time allows the flavours to meld together perfectly.

Using a mandoline ensures the potatoes are evenly sliced for consistent cooking. You can layer in other root vegetables like parsnips or celeriac for variation. This is a fantastic make-ahead dish that can be refrigerated before the final bake.

• 1 kg potatoes (e.g., Maris Piper or Rooster), peeled and very thinly sliced
• 300ml double cream
• 200ml whole milk
• 2 cloves garlic, minced
• 200g Coolea cheese, grated
• Fresh nutmeg, grated
• Salt and white pepper to taste
• Butter for greasing

1. Preheat the oven to 180°C (160°C fan). Generously butter a large ovenproof baking dish.
2. In a jug, mix together the cream, milk, minced garlic, and a generous grating of nutmeg. Season well with salt and white pepper.
3. Arrange a layer of overlapping potato slices in the prepared dish. Sprinkle over a portion of the grated Coolea and pour over some of the cream mixture. Repeat the layers, finishing with a layer of cheese and the remaining liquid.
4. Cover the dish with foil and bake for 1 hour. Remove the foil and bake for a further 30-40 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife. Let it rest for 10 minutes before serving.

Similar Cheeses and Alternatives to Coolea

For those who enjoy Coolea, its direct inspiration, Dutch Gouda, is the most obvious alternative. Look for an aged Gouda, particularly one labeled “oude” or “extra belegen,” which will share similar caramel and crystalline characteristics. Another excellent Irish alternative is Hegarty’s White mature cheddar, which offers a different but equally complex sharpness and crumbliness. For a cheese from a similar farmhouse tradition, consider Sparkenhoe Red Leicester from England, known for its nutty, savoury notes and firm texture. Internationally, Comté from France, especially a fruité variety aged for over 18 months, provides a comparable depth of flavour and complexity, though with a different terroir-driven profile. These cheeses all share Coolea’s ability to be both a superb table cheese and a magnificent ingredient for cooking.

Coolea cheese: Questions and answers