Taste Scene

Michael Devlin

World class cheese please

Mozzarella and tomatoes has never been as good until you’ve tasted Macroom.

I tasted some of the best mozzarella of my life earlier this summer and the best of it was, it wasn’t made in Italy.

Unbelievably (or perhaps believably given the quality of our lush Irish grass), this exceptional mozzarella was crafted in west Cork by a husband and wife team.


In short, Macroom Buffalo Mozzarella was – and is – absolutely exquisite.

It’s everything you would expect from fresh mozzarella and then some. Silky, soft and beautifully subtle, this Macroom cheese is now a staple ingredient at home.

Made from raw milk (for maximum taste), I could eat this stuff as is, the only embellishment being a few crumbs of sea salt. But when added to a simple salad (the recipe for which will follow), this stuff is on another plane of gastronomic delight.

You likely won’t be surprised to learn therefore that Macroom were handed a Gold Award at the latest World Cheese Awards.

Honestly, this is world class stuff. I know it’s a bit late in the day to be talking about salads (and I know I might have mentioned this one in the past), but mozzarella and tomatoes has never been as good until you’ve tasted Macroom.

Maybe I’ll come back to something more suiting the time of year next week but for now, wrap your taste buds around this one and rest assured, this is one of the best cheeses available to mankind.

And just in case you’re wondering local shops are starting to stock Macroom.


INGREDIENTS (feeds two)

• 1 ball of Macroom mozzarella
• 2 beef tomatoes or a dozen cherry or Santini
• six or seven basil leaves
• 2 tsps of pesto
• a drizzle of extra virgin olive oil
• sea salt
• freshly ground black pepper
• garlic bread to serve


It couldn’t be simpler; evidence, if ever we needed any that simple things are often the best.

Depending on what type of tomato you’re using will determine how you cut the mozzarella.

If you’ve using big tomatoes, slice these and also slice the cheese.

If you’re using small tomatoes like the Santini, half or quarter these and then cube the mozzarella or cut into quarters.

Arrange your cubes or slices on a plate, drizzle with the olive oil, add touches of black pepper and sea salt and then scatter over some torn basil leaves.
Lastly, drizzle over the pesto and that’s all she wrote.

On its own this is a great light lunch or a starter but if you’re     having as a meal, devour with a     few rounds of garlic bread for max effect.

As they say in west Cork… Deadly boi!

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