St Tola Cheese Recipes

St Tola Goats Cheese is low in fat, calories and 1% salt - a perfect healthy food for you and your family. The soft cheese has a fat content of between 14% for the Divine to 18.2% for the Log and Original.

Rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin, St. Tola is also rich in zinc, selenium and casein.

Goats cheese is easier to digest as it has a lower lever of lactose than cows milk. Goats cheese enhances the nutritional use of iron and the regeneration of hemoglobin and can improve recovery of those with iron deficiency anemia. Goats cheese acts as a positive influence on antioxidant defence and DNA stability.

Our products are suitable for those with asthma and eczema.

St Tola Goats Cheese Mousse with Beluga Lentils from Vishnu Natarajan at Hylands Hotel, Ballyvaughan Co Clare

This recipe is by Vishnu Natarajan at Hylands Hotel, Ballyvaughan Co Clare

A delicious, light and beautiful recipe from north Clares newest chef!

St Tola Goat Cheese with PX Raisins from Rory O' Connell at Ballymaloe House

This recipe is by Rory O'Connell, Ballymaloe House, Co Cork

Place the raisins in a small saucepan and pour over the sherry. Bring to a simmer and immediately remove from the heat. Transfer to a small container and leave to soak for 6 hours or overnight. The raisins will soak up some of the sherry and the remaining sherry will become syrupy. Place a slice of cheese on each serving plate. Scatter the rocket leaves around the cheese making sure that the beautiful black line of ash on the outside of the cheese is visible in its entirety. Drizzle the olive oil over the leaves and a little over the cheese. Squeeze a little lemon juice to follow the olive oil. Carefully divide the sherry soaked raisins and syrupy juices between the plates and finish each serving with a small twist of black pepper and a few grains of sea salt.

Ultimate St Tola Cauliflower Cheese Gratin from Chef Shane Smith

This recipe is by Shane Smith

Ultimate St Tola Cauliflower Cheese Gratin

St Tola Goats Cheese & Sweet Potato Croquettes from J.P. McMahon from Aniar & Cava Restaurants, Galway

This recipe is by Recipe by J.P. McMahon taken from Cava Bodega, Tapas a Taste of Spain in Ireland

Delicious St Tola Goats cheese and sweet potatoe croquettes from Cava!

Hannah O’Donnell’s St Tola, quinoa, and pecan stuffed squash

St Tola, quinoa, and pecan stuffed squash from Hannah O’Donnell at Kai Restaurant Galway

This recipe is by Hannah O'Donnell Sous Chef, Kai Restaurant Galway

St Tola original is the perfect texture for this dish as it folds in perfectly with the rest of the ingredients, resulting in a lovely creamy, firm filling. Hannah O’Donnell is a chef at Kai in Galway.

Kevin Thorntons St Tola Goats Cheese Stack

St Tola Goats Cheese Stack from Chef Kevin Thornton

This recipe is by © Kevin Thornton

An exquisite and elegant dish from Kevin Thornton © Kevin Thornton

Summer St Tola & Beetroot Salad from Rozanne Stevens

St Tola & Beetroot Summer Salad from Chef and Food Writer Rozanne Stevens

This recipe is by Rozanne Stevens from her book BBQ Relish

Rozanne Stevens Summer St Tola & Beetroot Salad https://www.rozannestevens.com/ Instagram @rozannestevens Twitter @rozannestevens Facebook https://www.facebook.com/RozanneStevens/

St Tola Lemon Cheesecake from Cooks Illustrated

This recipe is by adapted from : The Perfect Recipe by authors of Cooks Illustrated Magazine.

Perfect dry New York Style Baked Cheesecake. Indulgent and wicked! See notes regarding the timing for cooking this, is should be made a day or two in advance and needs long slow cooking and cooling.

Chorizo & St Tola Baked Beans from Sheridans Cheesemongers

This recipe is by Jess Murphy (Kai Restaurant Galway) developed by her sous chef Hannah,

Sheridans Chorizo & St Tola Baked Beans

St Tola Goats Cheese Mousse from J.P. McMahon from Aniar Restaurant, Galway

This recipe is by Recipe by Jp McMahon. Recipe taken from Cava Bodega, Tapas: A Taste of Spain in Ireland. Cookbook available to purchase online

J.P. McMahon's Goats Cheese Mousse

Spelt pastry galette with mushrooms, asparagus & St Tola goat cheese from Caroline Hennessy at Bibliocook

This recipe is by Caroline Hennessey Bibliocook https://bibliocook.com/2021/06/spelt-pastry-galette-with-mushrooms-asparagus-goat-cheese/

Bibliocook: Spelt pastry galette with mushrooms, asparagus & goat cheese https://bibliocook.com/2021/06/spelt-pastry-galette-with-mushrooms-asparagus-goat-cheese/

Goats Cheese Tikki from Karan at Ananda Restaurant in Dundrum, Dublin

This recipe is by Chef Karan from Ananda Restaurant in Dundrum, Dublin

"Tikki, or pan fried cakes are a great evening snack. I am using local St. Tola’s Goat cheese which makes these very delicious! "

Caramelised Red Onion and St Tola Cheese Galette

Caramelised Red onion St Tola Goats Cheese galette from Chef Shane Smith

This recipe is by Shane Smith

Caramelised red onion St Tola Goats Cheese galette

St Tola with Beetroot from John Sheedy at Sheedys Hotel Lisdoonvarna, Co Clare,

This recipe is by John Sheedy of Sheedys Hotel, Lisdoonvarna

Sheedys Hotel, Lisdoonvarna, Co. Clare is a TripAdvisor Award of Excellence winner 2013-2015. Tel: (065) 7074026 www.sheedys.com

Hugo Arnolds Baby Spinach, St Tola and Pea salad

This recipe is by Hugo Arnold at Food and Wine Magazine

A delicious and refreshingly simple summer recipe for St Tola created by Hugo Arnold at Food and Wine Magazine

Hugo Arnolds St Tola with penne, spinach, sage and walnuts.

This recipe is by Hugo Arnold at Food and Wine Magazine

A tasty, elegant, summer super.

Fried St Tola Cheese with Honey

A super smart Spanish tapas recipe. Serves 8 small tapas, enough for 4 hungry persons!

Full of Taste & Flavour

St Tola Cheese has a unique taste and distinctive flavour that owes much to the clean fresh environment in which it is produced. Our flavours are suggestive of the sea with undertones of peat, flowers and honey.

St Tola cheese is available year round with seasonal flavours such as honey and chives soft cheese.

We are happy to mature a particular cheese customers' individual requirements.

Storing St. Tola

All of our cheeses are best stored between 4-7 degrees Celsius (38-45F). To enjoy them at their fullest, always bring to room temperature before serving as this brings out the full flavours of the cheese.

Once opened up the Original and Divine should be eaten within 3 days. The log and the crottin will last longer as they will mature on and improve with age!

Our cheeses behave like living organisms and as they mature they become more distinctive in flavour. They will continue to mature in your premises if stored properly. Please store in cheese paper or greaseproof paper - not cling film!

We do not create a synthetic rind to put on our soft St. Tola range (logs, crottin and slices). Instead we develop a natural geotritum mould rind and this grows as the cheese matures. It works to protect the cheese and enhance the flavour. As in all good artisanal cheeses, other natural moulds, usually green or blue, may also develop, but these cause no harm. The rind is just removed before the cheese is consumed or used for cooking.