Fivemiletown Creamery is a small, farmer owned cooperative that has a long tradition for producing exceptional dairy products, with cheese being a speciality.

We believe that cheesemaking is an art and has two essential elements: the quality and purity of the milk and skill and passion of the cheesemaker.

Blue cheese | Butter | Cream | Hard cheese | Semi-soft mould ripened cheese | Yoghurt

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Product Name Ballyblue Product Description Streaks of blue run through the centre of the cheese to give a piquant sharpness that complements, yet contrasts wonderfully, with the mild creaminess of the soft cheese. Our Ballyblue was one of the first blue cheeses developed on the island of Ireland and as its many international awards attest, it is still one of the best. PDF Summer_Dishes_1.pdf Website www.fivemiletown.com Free From Nuts Category Semi-soft mould ripened cheese

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Product Name Ballybrie Product Description Hand made in small batches by our master cheesemakers, Ballybrie is a fine Irish brie made using only the best quality local milk from our own herds. With a wonderfully rich velvety centre when young, Ballybrie matures to give a gorgeously gooey centre when ripe so can be enjoyed at any age Website www.fivemiletown.com Free From Nuts Category Semi-soft mould ripened cheese

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Product Name Ballyoak Product Description Hand made with care, each individual truckle is slowly smoked in our kiln using sustainably foraged oakwood from the local and enchanting Forest of Caledon. Plumes of aromatic smoke circulate around the cheese and impart a wonderfully smokey flavour to the silky, butter-like texture of the soft cheese and also gives a rich rustic crust that looks beautiful on any cheeseboard PDF Click for file Website www.fivemiletown.com Category Semi-soft mould ripened cheese

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Product Name Boilie Product Description Boilie goat's cheese pearls are hand-made and marinated in herbs and peppercorns in a golden, garlic infused oil that gently flavours the cheese and conserves its goodness. Boilie is ideal for salads, snacks and picnics whilst the oil makes a perfect dressing for salads or marinade for meat. PDF Click for file Website www.fivemiletown.com Category Fresh cheese

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Product Name Irish Cheddar Product Description From the mellow creaminess of Mild Cheddar to the sharp note of maturity of an Extra Mature, Fivemiletown Creamery is able to produce a range of cheddars to suit a wide range of tastes. Available in an award-winning 33% less fat version as well, our range of cheddars are ideal for all situations Website www.fivemiletown.com Free From Nuts Category Hard cheese

Recipe Title A Quick Bread with Ballybrie & Bacon Recipe Details Ingredients 1 x 1lb loaf tin 300g/10oz plain flour 2 large tsp baking powder ¼ tsp salt 2 eggs (lightly beaten) ½ tsp Dijon Mustard 6 dsp olive or grapeseed oil 115g/4oz bacon (cooked & cut into pieces) 125ml/¼ pt milk 115g/4oz Ballybrie (cut into chunks) Method Preheat oven to 180°C/350°F/Gas 4. Sieve the flour, salt and baking powder into a bowl. Beat the eggs lightly, then add to the sieved flour along with the mustard, olive oil, milk, bacon and cheese (cut into chunky slices). Mix lightly, then transfer to a lightly greased loaf tin and bake in the oven for 50–60 minutes until well risen, golden and firm to the touch. Turn out on to a cooling tray and serve either warm or cold, cut into slices. Delicious buttered!

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Recipe Title A Summer Stew of Peppers, Potatoes and Cooneen Goat’s Cheese Recipe Details Ingredients 150g/5oz Cooneen Goat’s Cheese (diced) 3–4 dsp olive oil 3 cloves garlic (chopped) 1 onion (sliced) 2 yellow peppers (sliced & de-seeded) 1 aubergine (cut into chunks) optional 2 potatoes (sliced/skin on) 1 beef tomato (cut into chunks) Freshly ground black pepper Bunch flat leaf parsley 1 tsp sun-dried tomato paste 115g/4oz mange tout (sliced diagonally) Method Heat the oil in a pan and add the garlic and sliced onion. Cook gently. Add the peppers; aubergine and potatoes and cook until well coated (3–4 minutes). Add the beef tomato chunks, herb, seasoning, sun-dried tomato paste and, if necessary, a little more olive oil. Stir, put on lid and simmer for 6-7 minutes. Add the mange tout and Cooneen and allow to heat for 1 minute. Season with freshly milled black pepper and serve. Website link www.fivemiletown.com

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Recipe Title Ballyoak Summer Pasta Dish Recipe Details Ingredients 150g/5oz Ballyoak (cubed) 225g/8oz pasta (tagliatelle or rigatoni) 2 cloves garlic 55g/2oz beans (either broad or green) 55g/2oz baby tomatoes Bunch of spring onions 1 dsp olive oil 25g/1oz sun-dried tomatoes (coarsely sliced) 55g/2oz cooked & sliced back bacon 1 dsp pesto 115g/4oz mixed leaves A few fresh basil leaves Pinch of salt Method Cook the pasta in a pot of boiling, salted water until just tender. If using dried pasta, cook for 6–7 minutes or if using fresh, cook for 2–3 minutes. Drain and keep warm.Prepare all the vegetable ingredients. Chop the garlic finely and cook the beans by boiling or steaming for 1 minute and drain. Cut the tomatoes in half and chop the spring onions. Heat the olive oil and garlic in a pan. Add all the vegetables including the sun-dried tomatoes. Add the cooked bacon and toss occasionally for 3-4 minutes until ingredients are warmed through. Add the pesto and cubes of cheese, mix with the pasta and then served if liked, with a little mixed leaves. Garnish with herbs before serving Website link www.fivemiletown.com

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Recipe Title Fresh Herb & Spring Vegetable Cheesy Omelette Recipe Details Ingredients 4–5 eggs 115g/4oz Fivemiletown Cheddar 2 tbsp water 2–3 dsp chopped herbs e.g. parsley/chives/basil 1 dsp olive oil/butter 4–6 asparagus spears (sliced into 3) 55g/2oz baby tomatoes 2–3 spring onions (coarsely chopped) Method Beat together the eggs and water with a little seasoning. Grate the cheese coarsely. Chop the herbs, steam the asparagus spears for 2–3 minutes or boil for 2 minutes. Cut the tomatoes in half. To make the omelette: Melt the butter and/or oil in a warmed pan or omelette pan and tilt the fat around the edges. Pour in the beaten egg and give a quick stir, tilting the pan to coat well with the egg and carefully lifting the edge of the omelette to let the raw egg run under the cooked part. When almost firm scatter the tomatoes; spring onion; asparagus spears; herbs and two thirds grated cheese over. Allow to cook a little more, then flip over and sprinkle with the remainder of the cheese. Cook for a further minute and then place below a hot grill until the cheese melts and becomes crispy and golden. Serve hot with crusty bread or salad.

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Recipe Title Irish Wheaten Brean and Boilie Irish Goat's Cheese Recipe Details Ingredients 3 tbls Balsamic Vinegar 3 tbls of garlic sunflower oil (from Boil�e) 1 small red onion (finely chopped) 200g Boil�e Goats Cheese Pearls 4 slices of fresh Irish wheaten bread 1 handful of rocket leaves 1 bunch of vineripened tomatoes,diced Method Make a vinaigrette by mixing the balsamic vinegar and sunflower oil. Drizzle this most flavoursome dressing over the freshly cut wheaten bread and lightly toast under the grill. Mix the finely chopped red onion, vine ripened tomatoes and rocket leaf. Put a hand full of salad on top of the warm wheaten bread, and add as many Boil�e pearls, as you desire and drizzle with any remaining vinaigrette

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Recipe Title O'Reillys Goat’s Cheese & Sun-Dried Tomato Bread Recipe Details Ingredients 1 x 1lb loaf tin (lightly greased) 115g/4oz O'Reillys Goat’s Cheese 115g/4oz sun-dried tomatoes 250g/10oz Plain flour 2 large tsp baking powder Pinch salt 2 medium eggs (lightly beaten) 4 dsp oil (from jar of sun-dried tomatoes) 125ml/¼pt milk (approx.) Method Prepare the loaf tin by greasing well or, if liked, it can be lined with greaseproof paper. Mix together the cheese crumbled into large pieces and mix with the drained and sliced sun-dried tomatoes. Sieve the flour, salt and baking powder into a bowl. In a separate bowl, beat together the eggs, milk and oil. Then add to the flour mixture along with the cheese and sundried tomatoes. Do be careful to mix lightly and not to break down the texture of the cheese. Transfer to the tin and bake in the oven at 180°C/350°F/Gas 4 for 1 hour approx. until well risen, set, golden and firm to the touch. Turn out on to a cooling tray and allow to cool, wrapped in a tea towel – this will give the bread a soften crust on top. Eat warm or cold

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Recipe Title Three Cheese Champ Recipe Details Ingredients 6 potatoes (peeled & cut into large dice) 25g/1oz butter 60 ml/2 fl.oz milk 2 dsp spring onions (finely sliced) 115g/4oz Ballybrie (cut into dice) 115g/4oz Ballyblue (cut into dice) 115g/4oz Fivemiletown Cheddar (crumbled) Method Peel and dice the potatoes and cook in a large pot of boiling, salted water (or steam) until almost soft and tender when pierced with a knife. Drain and transfer to a bowl, mash and then add the butter warmed and melted in the milk, along with the spring onions. Mix well and add two thirds of each of the cheeses and mix casually. Transfer to a serving dish and sprinkle the remainder of the cheeses evenly over the potatoes. Either bake in a hot oven for 8–10 minutes (200°C/400°F/Gas 6) or place below a hot grill until just beginning to brown on top. Serve hot garnished with parsley or spring onions. Website link www.fivemiletown.com

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Recipe Title Toasted Portobello Mushrooms with Thyme & Oakwood Smoked Cheddar Recipe Details Ingredients 4 large Portobello mushrooms 2–3 tbsp extra virgin olive oil 1 clove garlic (grated) 1–2 tsp thyme 115g/4oz spinach (lightly steamed) 150g/6oz Oakwood Smoked Cheddar To serve: 2 slices thick toasted crusty bread 2 tbsp balsamic vinegar 1 dsp olive oil Method Wash the mushrooms and place in a roasting tin in a hot, pre-heated oven (200°C/400°F/Gas 6) sprinkled with olive oil and a little garlic. Roast or grill for 8–10 minutes. Cook the spinach by steaming for 2 minutes. Remove from the oven or grill, sprinkle with a little chopped thyme and top with the steamed spinach and thickly cut slices of cheese. Either return to the oven for 4–5 minutes or place below a hot grill until the cheese has melted and golden. Either serve on their own or on top of toasted bread. Website link www.fivemiletown.com