Baked Cooleeney with Galtee Ancho Honey

What’s cooking for Christmas? If you want something utterly delectable you must try this new recipe from Carlos, which uses two local ingredients produced in Tipperary, the place we’re proud to call home. 

This baked cheese recipe calls for a very special cheese variety – Baking Cooleeney – by the folks at Cooleeney Farm. Located in the heart of Tipperary’s prime dairy country, their farm enjoys “peaty soil, a perfect climate and clover rich grass” a diet which helps their fabulous herd of pedigree Fiesian cows to produce milk for their widely celebrated cheeses. They’re also an Origin Green company like ourselves, so they’re dedicated to being a sustainable business and minimising their environmental impact. 

For this recipe Carlos also uses Galtee Honey. Galtee Honey Farm was established by Micheál Mac Giolla Coda in 1970. He grew up with beekeeping and was inspired to continue the family tradition – and try to breed and save the Native Black Honey Bee of Ireland from the threat of extinction. The skills and knowledge he acquired over the years have been handed down to his six children, including his daughter Aoife who officially took over Galtee Honey Farm in 2013. We thoroughly recommend visiting their website to find out more about their amazing family business. 

Without further ado, here’s the recipe. Carlos shows you how to make this delicious dippy dish in the video below. We hope you enjoy it! 

Ingredients

This recipe makes about 175g of ancho chilli honey, which is good for a 200g Baking Cooleeney. In fact it’s enough for two wheels.

For the baked Cooleeney

• 1 wheel of Baking Cooleeney or Camembert
• 1 garlic clove
• 1 small sprig of fresh thyme 

For the Galtee ancho chilli honey

• 1 tablespoon or 10g of crushed ancho chilli 
• 3 ¼ teaspoon or 3g of crushed chipotle chilli
• ½ tsp or 1g of finely minced garlic 
• 2 tablespoons or 22g or finely minced shallots 
• ¼ teaspoon or 1.5g of sea salt 
• 3 tablespoons and 1teaspoon or 50g of white wine vinegar 
• 1 pinch of caraway seeds 
• 100g of Galtee Honey 

To serve

• 1 bag of Blanco Nino Lightly Salted tortilla chips 

Method

For the baked Cooleeney:

• Preheat the oven at 180ºC
• Slice the garlic as thin as you can
• Pick the thyme leaves 
• Make a criss cross pattern over the cheese
• With the help of a butter knife, stick the garlic and thyme all over the cut lines in the cheese
• Place the cheese in a pan over a crown of baking paper and bake for 20 minutes

For the Galtee ancho chilli honey:

• Add all the ingredients in a pan, except for the honey, and heat up at low heat until the vinegar evaporates and gets sucked by the ingredients and the mix dries up
• Turn off the heat and add the honey, mix well and set aside

To serve:

• Pour the chips in a bowl
• Place the cheese on a serving plate or leave in the pan
• Drizzle some honey over the cheese and serve the rest on the side 

If your Blanco Niño tortilla chips supply is running low, why not swing by your local stockist (check out the handy map here) or feel free to visit our shop. 

Check out our other recipes here.