Ingredients: • 7 ounces (200 gram round) Cooleeney cheese
• 1 cup dry white wine
• 1/2 cup (1 stick) butter
• Tabasco sauce
• 4 ounces finely chopped almonds
Cooleeney Cheese is a soft-ripened raw milk cheese make in Thurles, Co. Tipperary. Similar to Camembert, it’s delicious on its own, or in this unusual “marinated’ cheese spread.
Put Cooleeney and wine a bowl or plastic container, cover and leave for 24 hours. The next day, drain off the wine. Combine the Cooleeney, butter, and a dash of Tabasco sauce in the bowl of a food processor and process 20 to 30 seconds, until smooth. Refrigerate for 5 minutes. Form the cheese mixture into a ball and smooth and flatten to resemble its original shape.
Toast the almonds under the broiler until golden brown. Roll the top and sides of the cheese into the almonds, patting them onto the cheese with your hands. Refrigerate until firm.
Remove cheese from refrigerator at least 30 minutes befor serving. Serve with cracker or biscuits.