On a mission to find the "white meats" of Ireland, we will look to make natural cheese with the raw milk of a local farm using traditional techniques that have become forgotten. The active working of milk into cheese would have been crucial to keep alive the people and herders of ancient Ireland, as they journeyed with the herd between pastures, stabilising milk into cheese which could be kept for long periods, sustaining life of the herders and the local communities they would have passed by. The knowledge of cheese being made this way has been lost in living memory, but from extensive research, we can bring it back on this special day of cheesemaking.
Max Jones is a traditional food conservationist who documents imperiled food practices that are steeped in our connection with the land and seas, to try and prevent them from becoming lost. He has been working with artisan cheeses around Europe for over a decade, and has been specifically drawn to the traditional alpine pastoralists practicing transhumance in northern Italy. He is also involved in supporting Irish fishermen and works closely with Sally Barnes, the last exclusively wild salmon smoker in Ireland. Max is on instagram @uptherethelast
This event is part of Burrenbeo's Turas : Journeys in Stewardship - a Creative Climate Action project supported by Creative Ireland
The Burrenbeo Trust is a landscape charity dedicated to connecting people and place. Our aim is to help all of us identify ways in which we care for our places.
This is carried out through providing information, education, active conservation and supporting research on the future sustainable management of the Burren region.
