Soft, creamy and tangy. or

Situated on the shores of Lough Ramour near Virginia, 45 minutes North West of Dublin, lies Ryfield farm, home of Ann and John Brodie. They tend their own animals and use the milk to produce Boilíe.

Boilíe are fresh cheese curds rolled by hand into small balls and then sealed into 200g jars together with fresh herbs, garlic and sunflower oil. They can be made with either cows' or goats' milk. Both have a creamy texture and a tangy flavour. The cheese can be spread onto cheese biscuits, crusty bread or can be served as a starter in hollowed out tomatoes or avocado pears. When the cheese has been eaten the remaining oil can be used as a salad dressing. Boilíe is an excellent cheese to keep in the larder since the oil preserves it in peak condition for many weeks.