Owned by Ralph Haslam, Mossfield Organic Farm is located six miles from Birr in Co. Offaly in the center of Ireland. Ralph inherited the land from his father and has been farming it since 1970. The 240 acre farm was converted it to organic status in 1999 and cheese production commenced in 2004 under the eponymous name of Mossfield Organic. The majority of the farm consists of limestone pasture that produces lush grazing interwoven with clover and wild herbs for Mossfield’s herd of eighty five cows, comprised of Friesian and German Rotbunt breeds Mossfield makes a variety of products such as yogurt and bottled milk, but is best known for its cheese. Made broadly in the style of an aged gouda, Mossfield Organic is a cooked, pressed cheese that is sold at either six, nine or twelve months. As well as the plain version, some wheels are produced containing herbs and spices.
When young, the aromas and flavors of the plain Mossfield Organic are fresh, lactic and mild. With age, the texture becomes drier and often crystalline and the cheeses develop a tangy aftertaste with a pronounced nut-like notes.
A red wine such as Shiraz. Also, spiced plum chutney