Rossbrin Review

The weather so far this year is breaking records for coldness, wetness and evapotranspiration – while Earth as a whole continues to get warmer. In simple terms that means it’s not pleasant to wander too far from home. I decided to walk down to the shoreline of Rossbrin Cove – all of ten minutes – and see what the winter storms may have washed up: often an interesting diversion.

Above: looking down on Rossbrin Cove with some of the islands of Roaringwater Bay beyond. It is a natural harbour, and there is a thriving boatyard at the western end of it. The difference between low and high tides is around 2.5 metres on average, and much of the inlet dries out when it is at an extreme low. I timed my walk to arrive when the tide was fully down, as I wanted to explore the exposed mud-flats, with hopes of finding intriguing detritus.

Not an inspiring start! In fact, as I continued my review, I noted that there was very little other than the natural environment – weather-worn boulders, skeletal shells and masses of seaweed – to disturb the order of things in Rossbrin on this February day. If our harsh storms had been of some positive effect it was perhaps to flush out any washed-up debris that might have accumulated in the winter – being now past St Brigid’s Day I consider it appropriate to call the season spring.

No matter that the exploration was superficially disappointing, the magic of this little bit of West Cork soon took over, and my mind was filled with the enormity of its history. There was a university here in medieval times: manuscripts were written here in the castle that has become a crumbling pile. Ravens and seabirds now rule over the stronghold. I walked on.

The margins of the cove are lined with ancient banks. At every turn there is a composition which a maestro could frame: I make do with a camera. Rossbrin inspired our artist friend Peter Clarke . . . Thank you, Peter!

Evidence of more recent history: possibly a pot which was used in the process of tarring a clinker boat hull. No doubt vessels were built on these shores – and used to make basic livings. There is still fishing activity in and around the cove; mussel beds thrive in Roaringwater Bay; seaweed collection happens also. In summer months the deeper waters of Rossbrin are occupied by leisure orientated sailing craft. I enjoy the calm days of winter when there is hardly anything on the water. I watched a small flock of oystercatchers scurrying and foraging with their brilliant beaks, and then I turned for home.

The Rossbrin oystercatchers were uncooperative, and wouldn’t let me photograph them. Instead I have imported this wonderfully atmospheric painting by Cornish based artist Steve Sherris. Thank you, Steve

We have posted extensively about Rossbrin Cove, its history and its people. Have a look at these:

The Down Survey – Closer to Home

Looking at Rossbrin

Rossbrin Calendar

Fastnet Trails: Rossbrin Loop 2

Say Cheese!

Cheese Bundle

Goats Cheese, that is: creamy, delicious – and home-made! Goats cheese is what I made today at our friend and neighbour Nick’s Rossbrin Permaculture Farm on the shores of Roaringwater Bay. The ingredients? Happy goats, a couple of ingenious WWOOFers and eager students.

Nick and Goats 2

Nick bringing the goats home in the evening

Nick has a smallholding and tries to be as ecologically sensitive, environmentally friendly and sustainable as possible. His WWOOFers seem to like the place and some stay for extended periods or keep coming back. (For those of our readers who are not familiar with the concept of WWOOFing – take a look at the WWOOF Ireland website.) Jasmine from Taiwan has become a keen forager and cheesemaker, and Helene from France loves to experiment with natural flavours. Recently there was a Slow Food event on the farm (wild garlic pesto – forage and make) which we couldn’t attend, so when this opportunity came up I jumped at the chance to sign up to learn how to make goats cheese.

Helene and Jasmine

Helene and Jasmine – cheese makers extraordinaire!

I had this idea that cheese was a long slow process involving ageing in caves and something called rennet so I was intrigued that we would make and take away goats cheese in one afternoon.

Diluting the citric acid

Jasmine dissolves the citric acid – available in any pharmacy

Jasmine and Helene had milked the goats that morning so the milk was fresh, although it can also be a few days old – the older the milk the stronger the distinctive chèvre taste. We started by adding dissolved citric acid to the milk, drop by drop, and stirring, while it sat on a moderate heat. The idea is to add the citric acid very slowly while the temperature rises to 180-190F. This process pasteurises the milk and starts the process of making curds.

Left: Jasmine and Helene and students Manon, Bríd and Maria. Right: adding the citric acid drop by drop and patiently stirring

Once it has reached the proper temperature the milk is allowed to cool a little then poured into cheesecloth-lined colanders to separate the curds and the whey. Since the next step is to let it drip slowly through the cheesecloth, we enjoyed some tea and cake and then we took ourselves off for a wander around Nick’s farm.

Julian straining

Through the cheeseclothUpper: Julian strains the heated milk. Lower: left to drain

We walked down to Jasmine’s seaweed-gathering beach and made a quick inspection of Nick’s ingenious vegetable island. Why grow vegetables on an island? Easy – no rabbits and no slugs! Nick practices Hügelkultur on this plot.

Once back in the kitchen we inspected the cheese and saw that the whey had drained away to our satisfaction. To continue the process we tied the cheesecloth up to make a ball and suspended the cheese over pots for a while longer.

All tied up

During the next wait period Jasmine and Helene showed us how to make seaweed appetisers. Jasmine had harvested sugar kelp and sea spaghetti that morning and together we made seaweed crisps and sea-spaghetti bruschetta. It sounds a bit weird, I know, but honestly, they were delicious.

Jasmine had washed the sugar kelp and hung it out to dry along with the other washing. The recipe for the crisps and bruschetta is at the end of the post

By then, we were ready to finish the cheese. First we added a little salt and then decided on the flavouring. On Helene’s advice we selected cumin and mustard for one and sundried tomatoes and basil for the other. A little tasting, a final lesson in wrapping, and we were done!

I love goats cheese and have several favourite recipes so I’ll be trying out a couple this week. It’s going to feel really good to casually drop into the conversation that, oh yes – I made it myself. And if that’s not totally and strictly true, I’m sure none of you will tell on me. Right?

Recipes