Killeen Goats’ Gouda

When visiting Ireland several years ago, Marion Roeleveld fell in love with the place (and a particular goat farmer called Haske).  Haske farmed around 40 goats in the small village of Killeen and was supplying the milk to the local creamery.  In 2004 Marion relocated to Ireland from Holland.

Dutch by birth, Marion grew up on a dairy farm and had studied how to make cheese at agricultural school.  Using these skills, she developed a cheese in a style she knew – Gouda.  Killeen Goats’ Gouda was born.  Goats’ milk is more frequently used to make smaller, fresher cheeses, as it is such delicate milk.  Making Gouda from goats’ milk, therefore, is quite unusual.

The herd has since increased to 200 stark-white Saanen goats (a traditional Swiss breed which, being white, is not so good with sunlight – ideal for Ireland!).

Gouda cheeses have the curd washed, removing acidity, which has given Killeen a unique style and taste – slightly sweet, nutty and floral, with a gentle goat flavour.

Andy originally discovered Killeen cheese when searching for a new ‘white cheese’ for a particularly specific export customer (a Sultan) in the Gulf.  But the deal fell through, so instead he aged the cheese to see what would happen – and was delighted by the delicious outcome.

At The Courtyard Dairy Killeen is now aged for a minimum of nine months, when all the richness and mellow-yet-deep flavours show.

Read more about The Courtyard Dairy’s visit to Killeen here >.