Milleens Cheese with Pasta

Milleens Cheese with Pasta


byA Steele family recipe

of owners of Milleens Cheese, Co. Cork

Milleens Cheese was the first artisan farmhouse cheese in Ireland. Created in 1976, from milk produced on the small farm in Eyeries on the Beara Penin Read More
Prep Time

15 Minutes

Cooking Time

10 Minutes


2-4 People


  • 200-250g (half-a-pound) Milleens grated
  • Cream
  • Sage
  • Tagliatelle


In a saucepan warm some cream, a half-pint say, in which you have placed a handful of fresh sage leaves. Allow to sit on a warm range until the cream has absorbed the flavour of the sage and then strain.

Add the Milleens and stir until the cheese has disappeared.

Cook the tagliatelle until al dente. Pour the creamy sauce over the tagliatelle, mix and serve.

This dish stands alone, but can be rendered more substantial by the addition of say some ham which has been cut into strips of the same width as the pasta, or alternatively, some cooked white fish, or smoked fish, or chopped cooked spinach, or, when in season, some lightly cooked Italian Fennel.

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