Just Two Ingredients
Just two ingredients – fresh sheep’s milk and live yogurt cultures are used to make a mild tasting creamy yogurt. Loved by many interested in their microbiome and used by the country’s top chefs. Sheep’s milk is naturally homogenised and has a mild naturally sweeter taste, it is popular with consumers looking for a natural product with nothing added or nothing strained away.
Our Yoghurt
Velvet Cloud sheep’s milk yogurt can be enjoyed on its own, added to fruit or cereal for breakfast, as a replacement for crème fraiche or mayonnaise, as a natural creamy dressing, or used as an ingredient in sweet or savoury cooking.
Our Cheese
Rockfield by Velvet Cloud, one of only of a very small number of sheep’s cheeses made in Ireland, Rockfield is a full flavour nutty, robust tasting sheep’s cheese covered by a thick creamy/grey rind. Aged for a minimum of 90 days the ivory huedpate is supple and creamy, when young often with small eyes (holes), slightly crumbly and becomes more firm as the cheese ripens. It is creamy and buttery in the mouth with slightly sweet and nutty undertones. The cream coloured interior of this cheese becomes firmer and darker as the maturing period is extended and the flavour becomes nuttier.
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Blog posts
Velvet Cloud Sheep's Yogurt Creamy Pannacotta
Dan Guerin is a chef in Cush Ballycottin and uses Velvet Cloud throughout the year. He recently had a recipe in The Irish Times - Velvet Cloud yoghurt pannacotta with pumpkin in a spiced caramel - This made me realise we hadn’t posted a pannacotta recipe before. Making pannacotta (which actually means cooked cream in Italian), with Velvet Cloud, is popular with a lot of chefs in Ireland because the creaminess of the yogurt, makes a really luxurious dessert and then they then add their own twist
The Best Salad Dressing You Will Ever Taste
It’s the Perfect Week For Salad Dressings
Easy Peasy Caesar Salad Dressing With A Sheep’s Twist
I had never cooked with an anchovy in my life until I saw a recipe last week for Caesar salad dressing using mayonnaise, so given that we always use Velvet Cloud instead of Mayonnaise I decided to replace the Mayonnaise with our yogurt and the parmesan cheese with our Rockfield cheese. I know I am biased but this is a seriously delicious dressing, I’ve made it twice since and have a small jar in the fridge now for whenever I am making a quick salad lunch.
Baked Eggs With Velvet Cloud Sheep's Milk Yogurt
Inspired by a social media post of Turkish eggs with Velvet Cloud yogurt, posted by the lovely McHugs bar in Ennis over the weekend, I decided to put up a recipe for Baked Eggs which we use all the time. We find it’s a great one for a weekend lunch, and you can make it in single ramekins or a big dish if you are serving a crowd. Plus you can add and take away fillings as you wish.
