|Image: Farmer's Journal|
|Veronica in the early days of Milleens - Image - Good Food Ireland|
So one day Norman said, ‘Why don't you try making a soft cheese for a change’. So I did. It was a quare hawk alright. Wild, weird, and wonderful. Never to be repeated. You can never step twice into the same stream. Now while this was all going on we had a mighty vegetable garden full of fresh spinach and courgette’s and french beans, and little peas, and all the sorts of things you couldn’t buy in a shop for love or money. And we would sell the superfluity to a friend who was a chef in a restaurant and took great pains with her ingredients. She would badger the fishermen for the pick of their catch and come on a Monday morning with her sacks to root through our treasure house of a garden for the freshest and the bestest. Now I was no mean cook myself and would have ready each Monday for her batches of yogurt, plain and choc-nut, quiches, game pies (Made with hare and cream – beautiful), pork pies, all adorned with pastry leaves and rosettes as light and delicious as you can imagine, and fish pies, and, my speciality, gateau St Honore.
|Image: Good Food Ireland|
|Veromica receiving the inaugral Lifetime Achievement Award from the Irish Farmhouse Cheesemakers Association at Ballymaloe House in 2015 - Image - Good Food Ireland|