FarmhouseCheeseBooklet PDF

YOUR GUIDE TO
Irish Farmhouse
Cheeses
Growing the success of Irish food & horticulture
www.bordbia.ie
Foreword
Irish farmhouse cheese plays a fundamental role in the
growth and development of Irelands artisan dairy sector.
From its beginnings over thirty years ago, the sector has
grown to encompass 47 producers and over 127 individual
cheese types. The sheer breadth of cheese produced
signifies the innovation and ingenuity this group of
entrepreneurs has to offer.
Research conducted by Bord Bia in 2010 identifies
opportunities for farmhouse cheese on the domestic
and export markets. Even in the toughest trading
environments, farmhouse cheese fulfils specific consumer
needs. Throughout our research programme for farmhouse
cheese, we have uncovered drivers of brand choice, market
segmentation, and consumer purchase processes. The
purpose of this guide is to give you information on the
cheeses and cheesemakers our artisan sector has to offer.
Incorporating these products into your product portfolio
will not only enhance your range; it will provide a basis from
which consumers will identify your retail or foodservice
credentials.
Our strategy to assist small businesses is delivered through
our Bord Bia Vantage platform. We encourage you to visit
our relaunched site, www.bordbiavantage.ie, to see whats
on offer and find out more about our other small food
business sectors.
Your Guide to Irish Farmhouse Cheese

First published in 2010 by Bord Bia
1st Edition
Copyright Bord Bia
Aidan Cotter
Chief Executive
Bord Bia
All rights reserved. The purpose of this guide is to provide a comprehensive

catalogue of Irish farmhouse cheesemakers and their extensive range of cheese
products. While every care has been taken in the compilation and production of this
publication, Bord Bia cannot take responsibility for any errors or omissions.
Your Guide to Irish Farmhouse Cheeses
Table of Contents
Introduction
Page 5
Cheese Directory
Page 6
Glossary of Cheese Terms
Page 97
Index
Page 101
Introduction
Irish farmhouse cheeses are the product of unique
interactions between people, place and pasture. Farmhouse
cheeses are produced across the country yet each cheese
is an expression of its own particular part of Ireland,
encapsulating very different elemental aspects of our native
landscape. Milleens offers a taste of the wild, salty winds of
the Atlantic; Coolea conjures soft rain on mountain slopes;
Cashel Blue is the expression of lush sweet grasses in hills
and valleys; whilst St Tola is redolent of wild herbs in rocky
limestone fields.
Yet Irish farmhouse cheese is not just about flavour, it is
also about people. In Ireland each artisan cheese is unique
to a particular cheesemaker. The transparency of this
connection between producer, cheese and place is the key
characteristic of Irish farmhouse cheese. By contrast, the
importance of regional cheese styles in Continental Europe
- coupled with an affineur system where the cheese seller
has an interest in hiding the identity of the cheese producer
from the ultimate consumer - means that such transparency
is rare in mainland Europe.
This peerless provenance is a double-edged sword, imbuing

Irish farmhouse cheese with dynamism and fragility in equal
measure. Irish farmhouse cheese is dynamic in so far as
new producers can appear at any moment and contribute
to the movement. Yet the industry is fragile too. There
is little continuity in Irish artisan cheesemaking and if a
cheesemaker decides to cease production, their cheese will,
generally, cease to exist too.
In less than forty years Irish artisan cheesemakers have
managed to produce cheeses which are the equal of any in
the world. We need to recognise this achievement through
the continual support of these artisan producers, new and
old alike, if we are to ensure the survival of this unique Irish
industry in the years ahead.
Each Irish artisan cheese is unique to its cheesemaker, and

each cheesemaker has a different story to tell. Some are
stories of tenacity in adversity; some of dreams fulfilled;
most are mixed tales of triumphs, setbacks and - often
obstinate - perseverance. Yet all these stories concern the
intimate interaction of people and place in Ireland.
Abbey Cheese Company

address:
telephone:
email:
contact:
Cuffsborough, Ballacolla, Portlaoise, Co Laois

057 873 85 99
abbeycheese@eircom.net
Pat Hyland
Pat Hyland, aka Paddy Jack, has been making cheese on his
farm at Cuffsboro, in County Laois since 1991. Farmer-turnedcheesemaker Pat started making cheese as a means of adding
value to excess milk. Trial and error, coupled with advice from the
Dairy Product Research Centre at Moorepark, eventually resulted
in Pat developing a number of different cheeses. At that time
Cambozola was the only blue brie-style cheese readily available
in Ireland. Pat reasoned that an Irish version would fare well with
consumers and launched Abbey Blue Brie on the market, alongside
a plain brie. His assumption was correct and both cheeses proved
to be a success. Pat subsequently added a smoked brie and a hard
cheese, Paddy Jack, to the range. All milk is now sourced from one
local herd of Fresians leaving Pat more time for cheesemaking and
selling at farmers' markets.
Abbey Blue Brie

Milk: Pasteurised cows milk
Rennet: Vegetarian
Format: 1.5kg, 190g mini
Similar Style: Wicklow Blue, Bleu de Bresse,
Camboloza
Rind: White mould
Paste: Soft pale yellow paste, with mild blueing
throughout
Abbey Blue Brie is a pasteurised soft cheese, made using vegetarian

rennet. The rind is a thick bloomy white, with a soft, blue speckled
paste. The flavour is creamy and mild, with a delicate hint of blue.
Flavour: Creamy and mild with a delicate blue flavour
Abbey Smoked Brie has a smokey white rind and a soft pale yellow
paste. The cheese is smoked over ash for five hours. The paste is
smooth and creamy with a light smoky flavour that diminishes as
the cheese ages.
Pairings: Beaujolais
continued
Abbey Smoked Brie
Paddy Jack Cheese
Rennet: Vegetarian
Rennet: Vegetarian
Format: 1.5kg, 200g
Format: 5kg wheels
Similar Style: Smoked Brie
Similar Style: Dubliner, Gruyre
Rind: Smoked white
Rind: Covered in black ash
Paste: Soft pale yellow paste
Paste: Firm pale beige paste, aroma of earthy and cellar

on rind
Flavour: Smooth and creamy with a light smokey

flavour (Smoked over ash for five hours), the smoked
flavour diminishes as the cheese ages
Age: Available from three weeks for large wheels, 15
days for minis
Pairings: Alsace Pinot Gris
Flavour: Mild sweet gouda notes, with earthiness from

rind, sweet, nutty and round, smooth with little bite
Age: Available from 18 months
Pairings: Oaked Chardonnay; Syrah
Season: Available all year
Age: Available from 3 weeks for large wheels,15 days

for minis
Paddy Jack is a cheese made with pasteurised cows milk and

vegetarian rennet. The cheese is rolled in black ash which contrasts
with the firm, beige-yellow paste. There is an aroma of earth and
cellar from the rind. The flavour is mild and sweet like a young
gouda but is punctuated with earthiness from the rind. Sweet,
nutty and round, a smooth flavour with little bite.
Ardagh Castle
address:
telephone:
email:
contact:
web:
Ardagh Castle
Ardagh South, Baltimore, Co Cork

028 205 47
jwotton@eircom.net
Judy Wotton
www.ardaghcastle.com
continued
Ardagh Castle Goats Cheese

Milk: Raw goats milk from own herd
Rennet: Vegetarian
Age: Sold from manufacture onwards

Pairings: Norwegian Flatbreads
Season: Available on order, March to October
Format: 3kg, 1.5kg (or by the slice)

Judy Wotton started making cheese in Devon in the early 1990s.
In 1997 she moved to Ireland where she fell in love with an
abandoned farmhouse at Ardagh South, near Baltimore in West
Cork. She decided to buy the farm and, with a lot of hard work and
dedication, restored it to working order. Judy continues to make
very small amounts of cheese on the farm to this day, using raw milk
from her Anglo-Nubian goats.
Preservation of milk as a hard cheese was the starting point followed
by finding a suitable hard cheese recipe using goats milk. Judy
hastens to add that official attitudes at that time to the use of
raw milk in fresh cheeses also influenced her decision to produce
a harder cheese.
Her method is based on a traditional recipe she found in a
cheesemaking book. From this she learnt that Wensleydale had
originally been made using sheeps milk, sometimes blended with
goats milk. She found little difficulty in adapting the recipe to
100% goats milk. The recipe is no secret and she teaches it in the
cheesemaking classes she runs at the farm. Judy is a passionate
advocate of raw milk and says that she would rather cease
production than go pasteurised.
Ardagh Castle Goats Cheese is a firm but moist goats cheese made
using milk from Judys own goats. Production is seasonal, and Judy
makes cheese from March to October each year. The cheeses are
aged a minimum of two months before release, so Ardagh Castle
is generally available from May to December, depending on stock.
Judys own preference is for wheels aged five to six months. The
flavour is mild and creamy, with an increasingly nutty finish as the
cheese ages.
Judy also makes Gjetost and Goats Ricotta from whey produced
as part of the cheesemaking process. Gjetost is an unusual, sweet,
fudge-y yet slightly savoury whey cheese traditionally served for
breakfast in Norway. It is made by prolonged boiling of whey from
hard cheese-making.
Judys goats ricotta is fresh, light and creamy. She adds no salt to
her ricotta, so it can be used as a sweet or savoury cheese. Both
of these cheeses are generally made-to-order, in season. If you
would like to order some contact Judy on 028 205 47, or e-mail
jwotton@eircom.net.
Judys production is extremely small, and supply is limited. Her
cheese is available at Skibbereen Farmers Market or direct from the
farm.
Similar Style: Wensleydale

Rind: Natural
Paste: White, open textured and semi-firm
Flavour: Mild and creamy with a nutty finish
Age: Sold from 8 weeks to 6 months
Pairings: Sauvignon Blanc
Season: Available from May to Christmas
Ardagh Castle Ricotta

Milk: From whey
Rennet: None
Format: Made to order
Similar Style: Goats Ricotta, Greil
Rind: None (fresh cheese)
Paste: White and curdy texture
Flavour: Refreshing, creamy and light (unsalted)
Ardagh Castle Gjetost

Milk: From whey
Rennet: None
Age: Sold from manufacture onwards

Pairings: Tomatoes and Rye bread
Season: Available on order, March to October
Format: Made to order

Similar Style: Gjetost
Rind: None
Paste: Brown caramel colour
Flavour: Sweet and fudge-y, with a hint of marmite
Ardrahan
address:
telephone:
email:
contact:
web:
Ardrahan
Ardrahan Farmhouse, Kanturk, Co. Cork

029 78099
ardrahancheese@gmail.com
Mary Burns
www.ardrahancheese.ie
continued
Ardrahan
Milk: Pasteurised cows milk all from own herd
Rennet: Vegetarian
Format: 1.4Kg round, 300g minis
Mary Burns and her late husband, Eugene, began making

Ardrahan in 1983. They were both lovers of strong flavoured
cheeses and felt there had to be a future in Ireland for such a
cheese. Initially the couple sold most of their cheese in France,
crossing by ferry and then driving to the main French food
market at Rungis, outside Paris. Unsurprisingly this system
proved unsustainable in the long term, as the demands of
running a large dairy farm and making cheese left little time for
such foreign adventures. Also, at that time, UK and Irish markets
were opening up and as Ardrahan is a washed-rind cheese with
a strong flavour, it quickly found its niche in the UK market.
Young Ardrahan is lactic, pungent and salty. The chalky curd

breaks down as the cheese matures, giving way to a creamy,
bulging paste towards the rind of the cheese where the bacterial
rind is more active. Ardrahan generally maintains a clear line of
chalkiness across the centre of the paste, the wheel is simply
too thick for the enzyme activity on the rind to penetrate to
the heart of the cheese. The result is a very pleasing contrast
between the creaminess of the outside and the mildly lactic, salty
centre, all offset by the pungent farmyard aromas of the rind
itself. Ardrahan is a wonderful expression of the high quality milk
produced on the farm.
Similar Style: Munster; Milleens
Ardrahan has won numerous prizes over the years including

Supreme Champion at the British Cheese Awards. In recognition
of his contribution to Irish cheese-making, the prize for Best
Irish Cheese at the British Cheese Awards is dedicated to the
memory of Eugene Burns. All the milk used in the production of
Ardrahan comes from Marys own herd of 120 pedigree Friesians
that grazes on this beautiful 200 acre farm. The herd itself was
founded by Eugenes father Eugene Burns Senior in 1925.
Smoked Ardrahan has a brownish, smoked rind. The paste is

semi-soft, generally with a line of chalkiness through the centre
of the paste. The aroma is one of smoke, peanut butter with
roasted coffee notes. Over the past two years, a second cheese
has been developed at Ardrahan, Duhallow Cheese. Duhallow
has an orange coloured rind, with a yellow creamy paste. The
flavour is mild and creamy with notes of butter and a slightly
lactic finish. Both Ardrahan and Duhallow are enjoying great
success on the UK, European and US markets.
Pairings: Aromatic whites; Gewurztraminer; Beer
Rind: Washed rind

Paste: Semi-soft, generally with line of chalkiness across
centre of the cheese
Flavour: Lactic, salty and mildly pungent when young.
When more mature, creamy/lactic, salty, hazelnuts,
pungent farmyard aromas
Age: Large wheels 4-8 weeks plus, minis 2 weeks plus
Season: Available all year. Marys own prefrence is for

wheels made in Autumn
Flavour: Lactic and buttery with aromas of smokey

peanut butter from smoked rind, smokey coffee-ish
note in finish
Age: Large wheels 4-8 weeks plus, minis 2 weeks plus
Pairings: Dark beers with slight sweetness
Duhallow
Rennet: Vegetarian
Format: 1.4Kg round
Similar Style: Muenster
Rind: Anato coloured rind
Smoked Ardrahan
Paste: Semi-soft, pale cream-coloured paste, generally

with line of chalkiness across centre of the paste
Paste: Semi-soft, lightly golden coloured paste,

generally with line of chalkiness across centre of the
paste
Rennet: Vegetarian
Flavour: Mild and creamy with notes of butter and a

gently lactic finish
Format: 1.4Kg round, 300g minis
Age: Large Wheels 4-8 weeks plus
Similar Style: Smoked Muenster
Pairings: Pinot Gris
Rind: Smoked, washed
11
Ardsallagh Goats Products

address:
telephone:
email:
contact:
Woodstock, Carrigtwohill, Co Cork

021 488 2336
enquiries@ardsallaghgoats.com
Jane Murphy
Ardsallagh Soft Goats Cheese

Milk: Pasteurised goats milk made from own herd and
some bought in milk
Rennet: Vegetarian
Format: 1kg logs, 200g tubs, 150g Crottin
Jane Murphys involvement with goats started with the visit of a

door-to-door life assurance salesman to her home in Carlow in
1979. In the course of their conversation Jane mentioned that
her children suffered badly allergies and eczema. The salesman
told her that he had experienced similar problems and had
solved them by switching to goats milk. Jane thanked him for
his advice and his generous offers of life assurance, and sent him
on his way. However within half an hour the salesman returned
with a scrub goat in kid as a present for Jane. The family have
kept goats ever since.
Jane soon acquired a second goat, a Saanan from a lady called
Norma Cooke. This dairy breed produced infinitely more milk
than the scrub goat and gave Jane sufficient milk to start
experimenting with cheesemaking on a tiny scale for the familys
own consumption. At this stage, the goats were little more than
a hobby and dinner party conversation.
However, as the years passed Jane became increasingly convinced
that she would like to try her hand at goat farming. Her
opportunity arose in 1996 when her husband, Gerard, spotted
a notice in the paper advertising the sale of a large goat farm
in Co. Cork. The couple drove down to inspect the farm and
decided to buy it. The family produces a large range of cheeses,
goats milk and yoghurt from a mixed herd of Anglo-Nubians,
Saanans and Alpines on the farm, and some bought in milk from
one other source. Ardsallagh is now the largest primary producer
of goats milk products in Ireland.
Ardsallagh produces plain and flavoured soft cheeses, a hard,

smoked cheese, and yoghurt from the milk of their own herd
of goats.
Ardsallagh Soft Goats cheese is a mild, fresh goats cheese made
using pasteurised milk and vegetarian rennet. The flavour is
smooth and creamy. The hand-ladling of the curd gives a very
light texture. Ardsallagh Soft Goats Cheese is available in a
range of flavours including black pepper, and grain mustard.
Ardsallagh Hard Goats cheese is a semi-firm to hard cheese
made from pasteurised milk and vegetarian rennet. Young
cheeses are mild and sweet. The paste hardens and the flavour
grows more nutty and salty as the cheese ages.
Ardsallagh Smoked Goats Cheese is a semi-firm to hard cheese
made using pasteurised goats milk and vegetarian rennet. The
cheeses are cold-smoked over beechwood for 4-7 days to impart
a distinctive smoke-y flavour. The secret of this cheeses flavour
is the interaction of the goat and smoked flavours on the palate.
Ardsallagh Roulade is a soft goats cheese flavoured with
cranberries.
Similar Style: Ryefield, Magpie
continued
Paste: White and smooth, semi-firm to firm texture

depending on age
Flavour: Sweet and mild when young, becoming
harder, saltier more nutty as the cheese ages
Age: Sold from 3 months
Rind: Fresh cheese

Paste: Brilliant white and curdy
Flavour: Smooth, fresh and creamy, light in texture due
to hand laddling
Age: Sold from 4 days to 6 weeks
Pairings: Roulette with Cranberry
Ardsallagh Smoked Cheese

Cheese Name: Ardsallagh Smoked Cheese
some bought in milk
Rennet: Vegetarian
Format: 250g, 2kg, 3 kg
Ardsallagh Hard Goats Cheese

some bought in milk
Rennet: Vegetarian
Format: 250g, 2kg, 3kg, 11kg
Similar Style: Crottin Chavignol
Rind: Natural rind
Similar Style: Woolserly smoked goats cheese

Rind: Natural rind with rich beige colour (Beechwood
smoked for 4-7 days)
Paste: White and smooth, semi-firm to firm texture
Flavour: Sweet and mild with pronounced smokey note
when young. With age, the cheese develops a nuttiness
which comes through the smokey finish
Age: Sold from 3 months
Pairings: Pinot Gris
13
Bay Lough Cheese

address:
Clogheen, Co. Tipperary
telephone: 052 746 5275
contact:
Anne and Dick Keating
Bay Lough Cheese

Dick and Anne Keating began experimenting with cheesemaking

in the mid-eighties. Their initial aim was simply to make cheese for
themselves and their children. Times were tough and the Keatings
couldnt afford to buy cheese for their large family. The reduction in
milk quotas meant there was also little chance of selling all the milk
they produced from their 17 cattle. Anne began experimenting at
the kitchen stove, but admits to having had no idea what she
was doing. Her first few batches contained neither starter nor
rennet, two ingredients without which it is virtually impossible to
make cheese! Over time she developed a passable recipe for the
family to eat at home, although she was not really happy with it
herself. She brought a sample to David Mitchell, a cheesemaker at
Mullinahone coop, who said the cheese had potential but was just
not quite right. He lent her an enormous tome on cheesemaking
and Anne returned to her stove top experiments. Anne gradually
developed a cheese which tasted infinitely superior to her earlier
efforts, and Bay Lough cheddar was born.
Although her original intention had been to make cheese
for home consumption, as one less item to buy in the weekly
shop, people who tasted Annes new cheese said they would
happily buy it. The business started through word of mouth as
Anne gradually devoted more and more time to trying to expand
sales. She implored local shops to stock the cheese, which they
did, albeit on a sale or return basis. She approached a national
distributor who laughed at the notion of distributing cheese from
someone who had not even taken a cheesemaking course. Anne
and Dick worked from 6am to 10pm every day milking cattle,
making and caring for cheeses and selling wherever they could.
By dint of sheer determination they gradually gained toe-holds in
various markets.
continued
Three factors helped to secure the future of the Keatings

fledgling business. Firstly, Bay Lough won 2nd prize at the Clones
Agricultural show. This was a major confidence boost for AnneBaylough subsequently won numerous prizes in the Royal Dublin
Show, culminating in first prize in 1994.
Secondly, one day Darina Allen rang to enquire about bringing a
group from Ballymaloe Cookery School to see the cheesemaking
process. Anne explained that Bay Lough was a tiny enterprise
and might not be suitable for showing to the students, but was
delighted when Darina told her that small, artisan enterprises were
precisely what the school was looking to show its pupils. After the
visit Darina gave Bay Lough several very positive write ups and
used the cheese in a number of different recipes. Demand grew.
Thirdly the Keatings came up with the innovative idea of dipping
individual slices of cheese in a protective wax for the hamper
market. There were far fewer competitors in this market at the
time and the innovation gave the business a massive boost.
Bay Lough Cheddar
Bay Lough Cheddar Smoked
Milk: Raw cows milk, small amount of pasteurised also

produced

produced
Rennet: Vegetarian
Rennet: Vegetarian
Format: 3.5kg wheels, 3-400g waxed sections
Format: 3.5kg wheels, 3-400g waxed sections
Similar Style: Somerset Cheddars; Knockanore
Similar Style: Smoked Applewood, Smoked

Knockanore
Rind: Yellow wax

Paste: Firm and light yellow, with closed texture
Flavour: Smooth and buttery, with a mild cheddary bite
which increases with age
Age: Sold from 3-4 months, Baylough Mature is sold
from 8 months minimum
Rind: Brown wax

Paste: Firm and light yellow, with closed texture
Flavour: Smooth and buttery, with a mild cheddary bite
and light smokiness
Age: Sold from 3-4 months
Pairings: Cider, Cabernet Sauvignon
The Keatings are now nearing their seventies and have stopped
producing their own milk. At its height they had built the herd
up to 27 cattle, with all the milk being used in cheese production.
Nowadays all their milk is supplied by a neighbour, Jim OLeary,
who Anne says produces 100% superb milk for cheesemaking.
Over the past 24 years they have built up a very successful
business for themselves, through sheer determination. As Anne
says, never let anyone tell you that you cant do something.
15
Bay Lough Cheese
Beal Organic Cheese
continued
Bay Lough Cheddar with Garlic &

Herbs

with Garlic & Herbs

produced

produced
Rennet: Vegetarian
Rennet: Vegetarian
Format: 3.5kg wheels, 300 - 400g waxed sections
Format: 3.5kg wheels, 300 - 400g waxed sections
Similar Style: Knockanore Herb and Garlic
Rind: Orange wax
Rind: Black wax
Paste: Firm and light yellow, with closed texture,

speckled with dried herbs
Paste: Firm and light yellow, with closed texture,

speckled with dried herbs
Flavour: Smooth with dried garlic and herbal notes
Flavour: Smooth with dried garlic and herbs,

underpinned by smokiness
address:

telephone:
contact:
web:
Beal Lodge Organic Farm,

Asdee, Listowel, Co. Kerry.
068 411 37
Kate Carmody
www.bealorganiccheese.com
Kate Carmody has been making cheese at Beal Lodge in North

Kerry since 1987. Kate represents the sixth generation of
chemists in her family, and specialises in Bio-Chemistry, however,
cheesemaking is her true passion. Kate is also a fervent believer
in the Organic movement and is involved in the GM-free Ireland
campaign to keep Ireland free from the environmental release
of genetically modified organisms. Beal Lodge Organic Farm is
GM free and was certified organic in 2000, having undergone
conversion in1997. The Beal herd consists of 50-60 pedigree
Holstein-Friesians. Kate uses milk from this herd to produce both
her Beal Raw Milk Cheddar and Beal Organic Cheddar.
Kate makes three organic cheddars. Her Beal Raw Milk Cheddar
is handmade on the farm and matured for a minimum of six
months. This well balanced, creamy and elegant classic farmhouse
cheddar won a silver medal at the World Cheese Awards 2009.
She also makes Beal Organic Cheddar from pasteurised milk.
This is handmade by Kate in an artisan cheesemaking facility and
recently won best new cheese at the Irish Farmhouse Cheese
awards. Kate has recently started to produce a mild, pasteurised
block cheddar from bought-in milk.
Although Kate has been quietly producing wonderful cheese for

years she came to national attention in April 2010 when she
appeared on the RTE television programme Dragons Den and
secured funding for the future expansion of the business from
Bobby Kerr and Niall OFarrell, but only after she had attained
assurances from each that they had the passion required to
work with her cheese!
17
Beal Organic Cheese
Bluebell Falls Cheese
continued
Beal Raw Milk Cheddar
Beal Handmade Cheddar
Milk: Raw cows milk from own herd
Milk: Cows milk
Rennet: Traditional
Rennet: Traditional
Format: 10kg wheels
Format: 10kg wheels plus 15 kg blocks
Similar Style: English Farmhouse Cheddar
Similar Style: English Farmhouse Cheddar
Rind: Natural rind, brine washed, smooth rind
Rind: No rind, aged under vacuum
Paste: Hard, pale yellow paste, closed texture, with very

small cracks in the paste
Paste: Hard, pale yellow paste, closed texture,

mature versions can contain small protein crystals
Flavour: Smooth and mild with butter and hazelnuts

when young, with age the cheese starts to pack quite
a piquant punch
Flavour: Mild, buttery and gentle on the palate. Mature

blocks are more cheddary with fermented/ yeasty
aroma, pleasant sourness with nuts and some bite in the
cheddary finish
Age: Available from 6 months onwards

Age: Available from 3 months, mature version from 10

months
Season: Available all year depending on stock, small

quantities produced

Season: Available in small quantities
address:
telephone:
email:
contact:
Ballynacally, Ennis, Co. Clare.

065 683 80 24
bluebellfalls@gmail.com
Paul Keane
The Keane family has lived as livestock farmers at Ballynacally

on the Shannon estuary in County Clare for generations. Cattle
were the basis of the family farm until the early 1990s when
goats were introduced. From that point onwards the Keanes
moved into the business of goats milk and cheese production.
They now produce a range of cheeses from Paul Keanes own
herd of 230 milking goats, which are primarily Saanen breed.
Bluebell Falls Cygnus
All of Pauls cheeses are named after constellations in the northern

sky and are made using heat treated milk and vegetarian rennet.
Similar Style: Ryefield, Ardsallagh soft goats cheese
Cygnus is a fresh goats log, the flavour is fresh and creamy. It is

also available flavoured with garlic, black pepper and dried herbs
or garlic honey and thyme. The cheese takes its name from the
swan-shaped constellation of Cygnus.
Orion is a hard goats cheese, made from heat-treated milk
and vegetarian rennet. It has a firm white interior and a lively
orange-y beige coloured rind. The flavour is nutty and sweet,
gaining more nuttiness as the cheese ages. Orion takes its name
from the famous hunter-shaped constellation.
Milk: Goats milk (heat treated) from own herd

Rennet: Vegetarian
Format: 500g logs, 150g portions
Rind: Fresh goats cheese

Paste: White, fresh goats cheese
Flavour: Smooth and creamy in texture, clean and fresh
on the palate
Age: from 2 days to 2 weeks
Pegasus is a mould-ripened, soft goats cheese with a soft to

semi-soft interior. The flavour is one of salty goats butter and
mild white mushrooms. The name refers to the winged horse
of greek mythology, after which the constellation is named. The
cheese is made from heat treated milk.
19
continued
continued
Bluebell Falls Cygnus with Honey
Bluebell Falls Cygnus with Pepper
Bluebell Falls Orion
Bluebell Falls Pegasus
Rennet: Vegetarian
Rennet: Vegetarian
Rennet: Vegetarian
Rennet: Vegetarian
Format: 3-4kg
Format: 170g
Similar Style: Tomme dAydius
Similar Style: Mini Gomhar
Paste: White, fresh goats cheese with dried garlic,

honey and thyme
Paste: White, fresh goats cheese with black pepper,

mixed herbs and fresh garlic
Rind: Natural rind, beige exterior
Rind: White mould
Flavour: Smooth and creamy in texture, with a stronger

garlic taste than Cygnus with Honey
Paste: Hard goats cheese, firm white paste with small

air bubbles throughout the paste
Paste: White interior, with chalkiness towards centre
Flavour: Smooth and creamy in texture, the honey

gives sweetness whilst the garlic and thyme add a
hint of provencal scrub
Pairings: Gewurztraminer
Age: 2 days to 2 weeks
Age: 2 days to 2 weeks
Flavour: Sweet and fruity when young, gaining

nuttiness and complexity as the cheese ages
Pairings: Gruner Veltliner
Age: Sold at 6 months, will age up to 12 months
Pairings: Light bodied whites
Flavour: Mild with herbaceous notes and hints of

sulphur
Age: 2 weeks
Pairings: Sparkling Wines
21
Cahills Farm Cheeses Ltd

address:
telephone:
email:
contact:
web:
Cork Road, Newcastle West, Co. Limerick

069 62365
cahillscheese@eircom.net
Dan Cahill
www.cahillscheese.ie
Cahills Original Irish Porter Cheese

Rennet: Vegetarian
The Cahill family has been involved in Irish farmhouse cheese

since the early 1980s, when Mrs Cahill began producing cream
cheeses from the milk of the Cahill family herd. Over the years
the family have diversified into various types of flavoured cheese,
mainly produced for the export market. Their Cahills Irish Porter
Cheese may well be the most widely known of all Irish cheeses.
All Cahills products are handcrafted on the family farm using
traditional recipes.
Cahills Porter cheese is a medium strength cheese. Select Irish
cheese is combined with Porter and pressed by hand to form a
semi-firm wheel. The cheeses are then dipped in brown wax, to
form a breathable rind, which protects the cheese from drying
out. Cahills Porter is remarkable in appearance, a waxed rinded,
pale yellow cheese marbled throughout with chocolate brown
porter. Cahills Porter is made with pasteurised cows milk and
vegetarian rennet.
Ardagh Wine Cheese is a medium strength cheese. Select Irish
cheese is combined with red wine and pressed by hand to form
a semi-firm wheel. The cheeses are then dipped in red wax,
forming a breathable rind for the cheese. Ardagh Wine Cheese
is also remarkable in appearance. Pale yellow cheese is marbled
with red veins from the wine. Ardagh Wine Cheese is made with
pasteurised cows milk and vegetarian rennet.
Cahills Whiskey Cheese is a medium strength cheese. Select Irish

cheese is combined with Kilbeggan whiskey and pressed by hand
to form a semi-firm wheel. The cheese is then dipped in a yellow
waxed rind. The addition of the whiskey adds a savoury note
to the cheese. Cahills Whiskey cheese is made with pasteurised
cows milk and vegetarian rennet.
Ballyporeen Cheese with Mixed Herbs is a medium strength
cheese. Select Irish cheese is combined with mixed dried herbs,
and pressed by hand to form a semi-firm wheel. The cheese
is then dipped in a green wax, forming a breathable rind for
the cheese. Ballyporeen Cheese with Mixed Herbs is made with
pasteurised cows milk and vegetarian rennet.
Ballintubber Cheddar with Chives is a medium strength cheddar
to which chives have been added. The cheese is then hand
pressed into semi-firm wheels. Each cheese is then dipped in
black wax, forming a breathable rind which prevents the cheese
from drying out. It has a distinctive flavour which intensifies
with age. Ballintubber is made with pasteurised cows milk and
vegetarian rennet.
Format: 2.27kg waxed wheel, 200g waxed truckle,

200g barrel pack, 200g & 400g parchment pack,
1.1kg half moon
Rind: Brown wax
continued
Flavour: Mild flavour with added depth from the

addition of Kilbeggan Irish Whiskey
Age: Aged minimum of 6 months
Pairings: Whiskey
Cahills Ardagh Wine Cheese
Paste: Distinctive black-marbled yellow paste, semi firm

Flavour: Medium flavour with a hint of porter
Age: Aged minimum 6 months
Pairings: Irish Porter

Rennet: Vegetarian
200g barrel pack, 200g & 400g parchment pack,
1.1kg half moon
Rind: Red wax
Cahills Whiskey Cheese
Paste: Distinctive pink-marbled yellow paste, semi-firm

Flavour: Medium flavour with a hint of wine
Age: Aged minimum of 6 months
Rennet: Vegetarian
Pairings: Muscular red wines

200g barrel pack, 200g & 400g parchment pack, 1.1kg
half moon
Rind: Yellow wax

Paste: Distinctive tan-marbled paste, semi-firm
23
continued
Ballintubber Cheddar with Chives
Ballyporeen with Mixed Irish Herbs
Rennet: Vegetarian
Rennet: Vegetarian

half moon

half moon
Rind: Black wax
Rind: Green wax
Paste: Orange-coloured paste flecked with herbs,

semi-firm
Paste: Yellow paste flecked with mixed herbs, semi-firm
Flavour: Mild flavour with a mild onion-y tang
Flavour: Mild flavour with aroma of dried garlic and a

herby finish
Pairings: Cider
Pairings: In omelettes
Carlow Cheese
address:
telephone:
email:
contact:
Fenagh, Co. Carlow

059 972 73 82
e.bradley@o2.ie
Elizabeth Bradley
Elizabeth Bradley started making cheese in 2005 on her farm

at Fenagh in County Carlow using raw milk from a neighbours
dairy herd. Elizabeth developed the cheese for sale at the local
farmers market in Carlow where her cheeses have built up a
loyal following within a few short years. She believes that it is
vital to the interests of both farmers and consumers that there is
an increase in direct interaction between the two.
Carlow Cheese
Elizabeth believes that in the future, to survive, dairy farmers will

have to consider further processing of their milk and direct sales,
if they are not in a position to increase scale of production. Her
own dream is to produce a raw ewes milk cheese from her own
sheep. Only then, she believes, can she produce a cheese which
she can truly call her own. Elizabeth has travelled extensively
researching this project, and has spent time in both Romania and
France learning traditional methods. This is a dream she hopes to
bring to fruition in the near future.
Similar Style: Edam
Milk: Raw cows milk

Rennet: Traditional
Format: 4.5kg
Rind: Clear wax

Paste: smooth yellow paste, semi-firm
Flavour: mild and mellow flavour
Age: 3- 6 months
Pairings: Off dry reisling
Carlow cheese is an Edam-style cheese made from the raw cows

milk of a neighbouring herd. The exterior is coated with a clear
wax, which enrobes a smooth, semi-firm, golden paste. The
flavour is milk and mellow, with hints of butter. Elizabeth also
makes a number of flavoured Edams. Varieties include basil and
dried tomatoes, black pepper, cumin, chilli, garlic and herb, and
nettle and onion.
25
Carlow Cheese
continued
Carlow Cheese Flavoured

Milk: Raw cows milk
Carrigaline
address:
telephone:
email:
contact:
web:
The Rock, Carrigaline, Co. Cork

021 437 28 56
carrigalinefarmhousecheese@eircom.net
Anne and Pat O Farrell
www.carriglinecheese.com
Rennet: Traditional
Format: 4.5kg
Similar Style: Flavoured edams and young flavoured
goudas
Rind: Clear wax
Paste: Smooth yellow paste flecked with the particular
flavouring
Flavour: Flavoured with basil and dried tomatoes, black
pepper, cumin, chilli, garlic and herb, nettle and onion
Age: 3 months plus
Anne and Pat OFarrell have been producing cheese on their

farm at Carrigaline in East Cork since 1987. Pat began farming
in 1983, the same year as the reduction in milk quotas which
acted as such a spur to farmhouse cheesemaking all over Ireland.
Under that arrangement Pat would have earned 5000 a year for
10,000 gallons of milk, not enough to support a himself, Anne
and their five children. Pat attended a course in cheesemaking
in UCC in 1983-84, and as he says things started from there.
Carrigaline is a mild to medium strength havarti-style cheese

made using pasteurised cows milk and vegetarian rennet. The
OFarrells use a breathable waxed rind to protect the cheese from
drying out. The flavour is buttery, creamy and mild, although the
cheese can develop more tang if matured for longer.
Pat and Anne also produce a herb and garlic Carrigaline, and a
smoked cheese.
Pat finished the course with nine different cheese recipes, and
whittled this down to three. He then brought samples of all three
to the local Supervalu for a tasting. The public reacted far more
favourably to one of the cheeses, and this survivor went on to
become the basis for Carrigaline cheese. Over the next year or so
Anne and Pat tweaked the recipe continuously and by the end
of 1986 had a cheese which they were happy to sell. Carrigaline
Plain cheese went to market the following year and they have
never looked back.
In 2000 Pat took the decision to get out of milk production. Time
demands and a lack of profitability in milk production forced his
hand. The OFarrells now buy in their milk from their neighbour,
to whom Pat transferred his quota in 2000. The milk still comes
from pedigree Friesians grazing on limestone and the OFarrells
can take life a little easier.
27
Carrigaline
Carrigbyrne Cheese
continued
Carrigaline
Rind: Green wax
Paste: Semi-firm texture, smooth, with small air holes

and flecked through with herbs
Rennet: Vegetarian
Format: 1.8kg rounds, 400g mini, 200g mini, 150g
mini vac packed sections
Similar Style: Havarti
Rind: Yellow wax
Age: Aged minimum of 10 weeks, develops fuller,

piquant flavour if aged 14 weeks - plus
Pairings: Port
Adamstown, Enniscorthy, Co Wexford

053 924 05 60
info@carrigbyrne.ie
Paddy Berridge
www.carrigbyrne.ie
Flavour: Mild flavour, with garlic hint and herby finish

Age: Aged minimum of 10 weeks
Pairings: Dry White Wine

Flavour: Mild buttery flavour, developing a more
distinctive tang as the cheese ages
address:
telephone:
email:
contact:
web:
Carrigaline Beech Smoked

Rennet: Vegetarian
Similar Style: Smoked Edam
Patrick and Juliet Berridge have been making brie-style cheeses

on their 198 acre farm outside Adamstown, in Co Wexford
since 1982. All of their cheeses are made exclusively with milk
from the Berridges mixed herd of Friesian, Jersey, Angus and
Montbelliard breeds. The farm has been in the family since
1963.
St Killian is a hexagonal mould-ripened cheese made from
pasteurised cows milk and vegetarian rennet. The snowy white
rind contains a very soft, cream-coloured paste. The aroma is
one of butter and mushrooms, with flavours of salted butter
and button mushrooms on the palate.
Flavour: Mild flavour, with gentle smokiness
Rennet: Vegetarian

Pairings: Zinfandel
Milk: Pasteurised cows milk from own herd

Rennet: Vegetarian
Format: 250g Hexagon, 150g Mini
Similar Style: St Brendan, Emerald Green Brie
Rind: White mould rind
Paste: Very soft, pale cream coloured paste
St Brendan is a brie-style cheese made using pasteurised

cows milk and vegetarian rennet. The white rind contains a
soft, creamy paste. The flavour is stronger than St Killian, but
contains similar buttery and simple mushroom notes.
Flavour: Very soft and creamy, with notes of salted butter

and mushrooms
Emerald Irish Brie is a three kilo cheese produced primarily

for export. The cheese is made using pasteurised milk and
vegetarian rennet. The white mould rind contains a cream
coloured paste with aromas of mushroom and citrus. The paste
is mild in flavour with notes of whipped cream and mushroom.
Pairings: Sparkling wines: Valpolicella & Beaujolais
Rind: Brown wax
Carrigaline Garlic & Herb
St Killian
Age: Aged minimum of 14 days
Similar Style: Young garlic and herb gouda
29
Carrigbyrne Cheese
Carrowholly
continued
St Brendan Brie Mini

Rennet: Vegetarian
Format: 250g round
Flavour: More pronounced flavour than St Killians, with

a creamy soft interior
Paste: Very soft, pale cream paste
Season: Available all year round
Emerald Irish Brie
Flavour: More pronounced flavour than St Killians, with

a creamy soft interior
Format: 3kg round
Pairings: Sparkling Wines: Valpolicella & Beaujolais
Similar Style: St Brendan
Season: Only available for 4 weeks in December
Rind: White mould
St Brendan
Rennet: Vegetarian
Paste: Mild creamy taste with hints of lemon and white

mushroom
Flavour: Slightly firmer texture, with notes of whipped

cream and mushroom
Rennet: Vegetarian
Format: 1.4kg Octagon
Similar Style: Emerald Brie
Rind: White mould
Carrowholly, Westport, Co. Mayo

098 288 13
carrowhollycheese@gmail.com
Andrew Pelham Burn
Similar Style: Emerald Brie

Rind: White mould
address:
telephone:
email:
contact:
By his own admission Andrew Pelham Burn became involved in

cheese by accident. Curiosity as to how cheese was made led
him, in 1998, to take a job with a local dutch cheesemaker who
was making Carrowholly cheese at that time. Andrew worked
with her for three years and when she decided to sell Carrowholly
in 2001, he took over the operation. All the cheeses are hand
crafted in the small village of Carrowholly, outside Westport in
County Mayo, on the fringes of the Atlantic. Production here is
small.
Carrowholly Cheese
Carrowholly is a hard, gouda-style cheese made using raw cows

milk and vegetarian rennet. The cheese is available in regular and
mature versions, aged a minimum of 10 weeks and 9 months
respectively. The transparent plasticoat used on the regular
version gives it a yellowish exterior, whilst the mature wheels are
rinded with a russet-coloured wax. Younger cheeses are smooth
and semi-firm, with a mildly sweet and slightly nutty flavour.
Mature wheels are firmer, with a darker coloured paste and a
fuller, more intense flavour. Crunchy casein crystals can develop
in the paste with extended ageing.
Rind: Transparent waxed rind, yellow colour, mature

version uses russet coloured wax
Carrowholly is also available in a number of flavours; nettle;

pepper; garlic and chive; and cumin.
Age: Aged minimum of 10 weeks, mature version 9

month plus
Milk: Raw cows milk

Rennet: Vegetarian
Format: 500g rounds, 1kg, 5kg
Similar Style: Gouda style
Paste: Semi-firm texture, with a smooth paste,

becoming firmer and slightly darker in colour as the
cheese ages
Flavour: Mild, sweet and slightly fruity, developing
nuttiness with age. Mature version is sweet and fruity
with a slight acidity and hints of crunchiness

Season: Available all year depending on stock
Paste: Very soft, pale cream paste
31
Carrowholly
continued
Carrowholly Cheese Flavoured

Milk: Raw cows milk
Rennet: Vegetarian
Cleire Goats Cheese

address:
Telephone:
contact:
email:
web:
Cape Clear Island, Co Cork

028 39126 / 087 7973056
Ed Harper
goat@iol.ie
www.emara.com/goats
Format: 500g rounds, 1kg rounds

Similar Style: Gouda Style
Rind: Transparent wax, speckled yellow appearance
Paste: Semi-firm texture, speckled with given flavouring
Flavour: Flavoured with Nettle; pepper; garlic and chive;
cumin
Pairings: Ginger Bread
Sociologist Ed Harper and his microbiologist wife moved to Cape

Clear Island off West Cork in 1979. Originally from England,
the couple fell in love with the island whilst on holiday and
decided to take the plunge and move there in the mid seventies.
In conversation with Ed it doesnt take long to realise that his
various business ventures- his goats cheese and ice creams, the
family craft shop, and his involvement in the community broad
band company, are all little more than means to an end. That
end is to stay living on Cape Clear Island with his beloved goats.
Cleire Goats Cheese
Ed recounts that even as a boy he loved goats, and would spend

much of his free time helping out local goat farmers just to spend
time with the animals. At one stage in the early 1990s the Cleire
herd consisted of 33 goats, mainly British Alpines, but since then
Ed has scaled back the enterprise to 13 milkers, and two males,
one of whom is essentially the family pet. A number of years
ago the Harpers took the decision not to make investment in the
expansion of the business which would have increased capacity
up to 6 tonnes a year. The primary motivation for scaling back
was logistical. At that time the government proposed a reduction
of the ferry service and getting cheese off the island was also
weather dependent.
Rind: n/a
Milk: Raw goats milk

Rennet: n/a
Format: 100g tubs
Similar Style: Curd cheese from goats milk
Paste: Cottage cheese consistency

Flavour: White, delicate with a fresh garlic and salt
flavour. Plain cheese (available upon request) has a mild
sweetness
Age: Fresh cheese
Season: All year
The Harpers make a fresh goats curd cheese which is flavoured

with garlic. The cheese is sold both from the farm and in their
craft shop, Harpercraft located above the island pier. The garlic
flavouring can be omitted upon request in which form Ed says it
makes for excellent cheesecake.
33
Clonmore Cheese
Clonmore Cheese
address: Clonmore, Newtown, Charleville, Co. Cork

telephone: 063 704 90
contact:
Tom Biggane
Clonmore
Shandrum
Milk: Cows milk (heat treated) from own herd
Rennet: Vegetarian
Rennet: Vegetarian
Format: 2kg wheels
Format: 2kg wheels
Clonmore is a hard gouda-style cheese made from thermalised

goats milk and vegetarian rennet. The beige waxed rind
contrasts with the speckled bone-white paste within. Mild and
sweet when young, the cheese develops notes of fudge, white
chocolate and hazelnuts as it ages.
Similar Style: Gouda style
Similar Style: Waxed Tomme Style
Rind: Beige plasticoat rind
Rind: Black plasticoat
Paste: Semi-firm to firm texture depending on age,

white paste freckled with small holes through the paste
Shandrum is a hard cows milk cheese made using calf rennet.

The black waxed rind contrasts with the pale buttery paste.
The flavour is mild and milky, and not dissimilar to some French
tommes.
Flavour: Mild and sweet when young, with notes of

fudge, white chocolate and hazelnut, stronger flavoured
with age
Paste: Semi-firm with relatively high moisture content

due to age of cheese. Pale yellow paste, with occasional
small holes
Tom and Lena Biggane started making cheese on their farm

outside Newtownshandrum, near Charleville, Co Cork in 2001.
As a goats milk producer with a passion for cheese, making his
own cheese was the next logical step for Tom. To this end he
enrolled in various cheese-making courses in University College
Cork, experimenting with different styles of cheese. Stephen
Bender, a dutch neighbour, was getting out of cheesemaking
at this time and passed on a couple of gouda-style recipes from
which Tom developed Clonmore.
All the milk used comes from the Bigganes own herd of 70
Saanen and Toggenburg goats, which roam over 20 acres of rich
Golden Vale grassland. The area is traditionally the preserve of
cattle farmers, and Tom describes his goats as spoilt to have
access to such lush pasture. This rich grazing lends complexity
and fullness to their cheese. The family also keeps a herd of cows
from which they produce a small quantity of Shandrum cheese.
continued
Age: Aged 3 months minimum, best around 6-8

months
Pairings: Unoaked Chardonnay
Flavour: Mild and buttery, with pleasant milky flavour.

Delicately flavoured with a hint of herbs
Age: Aged 3 months
Pairings: Unoaked Chardonnay
Goats cheese production here is seasonal; Tom starts the

years cheesemaking around St Patricks Day and continues to
November. The cheese is then aged from three months upwards,
and is probably at its best at five to seven months when the initial
freshness of the young cheese has developed into a rounder,
richer and more complex flavour.
35
Coolattin Cheddar
Coolea Cheese
address:
telephone:
email:
contact:
web:
address:
telephone:
email:
contact:
web:
Knockteen, Tullow, Co. Carlow

086 3894482
tofiburgess@eircom.net
Tom Burgess
www.coolattincheddar.com
Tom Burgess has farmed his land on the Coolattin Estate,

near Shillelagh in Co. Wicklow since 1987. He began making
cheese here in 2004, and is dedicated to the idea of seasonally
produced, artisanal cheddar from raw milk. To this end only
raw cows-milk from his own herd of Fresian-Jersey crosses is
used to make Coolattin Cheddar. Cheesemaking takes place
at the height of summer, between June and September, when
the milk is at its best and the herd are feeding on clover-rich
pasture. Toms motto is: from pasture to cheddar the same day,
ensuring that only the very freshest milk is used in his cheese- a
prerequisite to cheesemaking using raw milk.
Coolattin Cheddar
Rennet: Traditional
Format: 15 - 20kg wheels, 2kg sections
Similar Style: Beal, Mount Callan, English Farmhouse
Cheddar
Rind: Red waxed
Coolattin is a traditional, handmade cheddar made using

traditional rennet and raw cows milk. Red wax gives the cheese
a distinctive appearance and contrasts well with the hard, pale
yellow paste within. As is typical of artisan cheddars, occasional
fissures punctuate the paste. The flavour is sweet and fruity when
young, developing a more rounded nuttiness as the cheese ages.
Paste: Hard texture, pale yellow colour, with occasional

small fissures
Flavour: Sweet and fruity when young, developing
more nutty flavours as the cheese ages, little bite
Age: Aged for 12 months minimum
Pairings: Bordeaux Blends; Cider
Season: Available all year depending on stocks
Coolea, Macroom, Co. Cork

026 452 04
info@cooleacheese.com
Dicky Willems Jnr
www.cooleacheese.com
The Willems family have been making Coolea, on their farm

near Macroom in Cork since 1979. The Willems belong to the
very first generation of Irish farmhouse cheesemakers, whose
cheesemaking began as part of an overall vision of agricultural
self-sufficiency. Dick Snr and his wife Helen had moved from the
Netherlands to the rural Ireland of the 1970s in pursuit of the
good life. Helen actually began cheesemaking as a way of using
up excess milk. Gouda was impossible to get locally at the time
so Helen wrote home for a recipe and the rest is history.
Young Coolea is mild, semi-firm and buttery, a very pleasant

everyday cheese.
By contrast Mature Coolea is intensely full flavoured, deep and
meaty, notes of toffee and caramel abound and the cheese has
a long finish.
Nowadays Dicky Jnr has taken over, but Coolea is still made
using that same recipe. Over the years the demands of dairying
and cheesemaking proved too much and Dicky Jnr now buys in
milk from two local herds of Holsteins and Friesians. Dicky only
uses milk from grass-fed cattle as milk from silage can taint the
cheese as it ages. Similarly only traditional rennet is used as it
makes far more age-worthy cheeses.
Dickys own preference is for wheels of 14-18 months. At this
age the cheeses have developed complex secondary flavours, yet
maintain sufficient moisture to keep them lively and refreshing.
The quality of Coolea is testament to Dickys attention to detail,
and the quality of milk produced in Ireland. The cheese is made
using a standard gouda recipe, yet the result is better than most
dutch gouda. The secret is simple. Dicky ensures that the high
quality of the milk is not lost in production. The result is high
quality cheese.
37
Coolea Cheese
continued
Coolea Cheese
Cooleeney
Farmhouse Cheese
address:
telephone:
email:
contact:
web:
Cooleeney, Moyne, Thurles, Co. Tipperary

0504 451 12
info@cooleeney.com
Breda Maher
www.cooleeney.com
Rennet: Traditional
Format: 9kg
Similar Style: Gouda Style
Rind: Yellow / orange wax
Paste: Firm, closed texture, with smooth paste. The
paste becomes slightly deeper in colour and drier as the
cheese ages. In cheeses matured 18 months plus, some
protein crystals can be seen
Flavour: Young cheeses are mild and buttery. By 12
months, the cheese tastes sweeter, with caramel notes.
By 18 months, wheels have a deep, intense flavour with
toffee notes and some protein crystals present
Age: Young Coolea available from 3 months, mature
Coolea from 12 months, extra mature from 18 months
Pairings: Alsace Pinot Gris (off-dry)
The Maher Family are the fourth generation of Mahers to work

the land at Cooleeney, outside Thurles in County Tipperary
The couple has been making cheese here since 1986. All the
milk used in production comes from the familys own herd of
pedigree Friesians. Breda and Pat are part of the second wave of
Irish cheesemakers- dairy farmers who turned to cheesemaking
as a means of making dairying viable in the face of cutbacks
in guaranteed milk prices from the EEC. Faced with an excess
of milk for which they no longer received a guaranteed price
farmers were forced to find a means of adding value to this milk
in order to survive. Cheeses such as Ardrahan and Cashel Blue
were also born in this climate.
Cooleeney is a soft, mould-rinded cheese available in both

pasteurised and raw milk versions. Cooleeney is made using
vegetarian rennet. The white, mushroom scented rind contrasts
with the pale yellow paste. The flavour is one of butter, cream,
mushrooms, and earthy wet grass. There is often some slight
chalkiness in the centre, which adds a zesty lactic note. Breda
also makes numerous other cheeses on the farm.
It was against this background that, in 1984, Breda decided

to take a course in cheesemaking in University College Cork.
Bredas background in hotel management meant she had
always been interested in food and she was excited by the idea
of cheesemaking. Two years later Breda went into production,
choosing to make a soft, camembert style cheese because the
market was full of hard cheeses, primarily coop cheddars. All the
milk used comes from the Mahers own herd of 200 pedigree
Friesians, which the family has built up over four generations.
39
Cooleeney
Farmhouse Cheese
continued
Cooleeney Farmhouse Cheese

Milk: Raw cows milk, pasteurised cows version
available, from own herd
Rennet: Vegetarian
Format: 1.7kg, 200g minis
Similar Style: Camembert; St Killian
Paste: Pale yellow paste, generally with some chalkiness
at the centre, when fully ripened the paste is soft and
smooth
Flavour: Creamy and buttery with discernable white
mushroom notes coming through on the finish, pleasant
bitterness
Age: 2 weeks plus, depending on clients requirements
Pairings: Sparkling wines; Beaujolais
Dunbarra
Rennet: Vegetarian
Similar Style: Camembert
Cooleeney
Farmhouse Cheese
Paste: Semi-soft, with a mild flavour
Flavour: Creamy, and buttery, also available with black
pepper and garlic
Age: 2 weeks plus, depending on clients specifications
Pairings: Sparkling wines: Beajolais
continued
Maighean
Rennet: Vegetarian
Milk: Pasteurised goats milk

Rennet: Vegetarian
Format: 1.7kg, 190g


Similar Style: Cooleeney; Camembert
Paste: Soft cheese with creamy yellow paste
Gortnamona
Age: 6 weeks plus
Flavour: Robustly flavoured with creamy texture and

earthy, animal notes
Age: 3-8 weeks
Pairings: Cider
Similar Style: Goats Camembert: Knockdrinna Snow
Daru
Rennet: Vegetarian
Format: 1.7kg, 350g
Similar Style: Tomme Crayeuse
Rind: Natural rind, grey and dusty appearance
Paste: Semi-hard, yellow paste with small air holes. Discernable
chalkiness towards the centre of the paste. Fully ripened cheeses will
be broken down all the way through
Chulchoill
Flavour: Mild and buttery, with notes of earth and cellar coming
through from the rind
Paste: Silver-white, soft paste, chalky with creaminess

developing towards the rind
Age: 4 months, 6 weeks minis
Rennet: Vegetarian
Pairings: Pinot Noir; Viognier
Flavour: Mild and creamy with a delicate aroma of

white mushroom from the rind
Age: 3-8 weeks
Similar Style: Chevre Buche; Bluebell Falls; Ryefield
Pairings: Sauvignon Blanc, unoaked Chardonnay
Paste: White goats log

Flavour: Creamy and mild
41
Cooleeney
Farmhouse Cheese
Corleggy Cheese
continued
Tipperary Brie
Gleann Oir
Rennet: Vegetarian
Rennet: Vegetarian
Format: 3kg, 200g minis
Format: 1.7kg, 350g
Similar Style: Brie de Meaux
Similar Style: Tomme de Chevre de Haute Savoie
Rind: White mould
Rind: Natural rind, mottled with grey appearance
Paste: Soft yellow paste, with narrow band of

chalkiness, when fully matured the paste is smooth
all the way through
Paste: White, semi-firm cheese with irregular holes

through the paste
Flavour: Mild and creamy with hints of butter,

undergrowth and wet grass
Age: 8-12 weeks
Pairings: Sparkling wine
Flavour: Robust and earthy with hints of cellar and

mushrooms
Age: 6 weeks mini, 4 months
Pairings: Viognier
address:
telephone:
email:
contact:
web:
Corleggy, Belturbet, Co. Cavan

049 952 29 30
corleggy@eircom.net
Silke and Felix Cropp
www.corleggy.com
Regulars at Dublins Temple Bar food market will be familiar

with Silke Cropp and her cheeses. German-born Silke came to
live in Belturbet in 1981. Surprised and frustrated by the lack
of availability of quality cheese locally, she was determined to
make her own. Through a process of trial and error she gradually
developed a number of cheeses. Initially Silke kept her own goats,
but over time found that the enormous amount of work this
involved, coupled with the demands of cheesemaking and selling
on markets, was simply too great. Silke now buys in goats milk.
Corleggy is a hard goats cheese made using unpasteurised milk

and vegetarian rennet. The brine-washed natural rind contains a
smooth ivory-white paste, which takes on a slightly deeper shade
as the cheese ages. Young Corleggy is mild, yet richly aromatic,
while older cheeses become harder, stronger in flavour with
more earthy notes and a discernable piquant finish.
Silke is a fervent believer in the benefits of raw milk all

Corleggy cheeses are made using raw milk. The Corleggy cows
milk cheeses are made using milk from one local herd.

All of Silkes cheeses are made at Corleggy Farmhouse on the
banks of the river Erne, from where she also runs cheesemaking
courses.
Drumlin is a hard, raw cows milk cheese made using vegetarian
rennet. Underneath the brine-washed natural rind lies a hard,
pale yellow paste. The paste is smooth and firm when young,
becoming harder and drier as the cheese ages. Young Drumlin is
relatively mild in flavour, taking on an increasingly piquant bite
as the cheese ages.
43
Corleggy Cheese
Cratloe Hills
continued
Corleggy Goats Cheese

Rennet: Vegetarian
Format: 1kg round, 500g round
Flavour: Young Drumlin is relatively mild in flavour,

becoming more piquant and saltier as the cheese ages
Age: Aged for a minimum of 6 weeks, can age longer
Flavour: Young cheese is mild, yet richly aromatic,

older cheeses are harder and more piquant
Age: Aged from 8 weeks to 4 months depending on
season
Creeny
Milk: Raw Ewes Milk
Rennet: Vegetarian
Format: 2.5kg round, 400g round
Similar Style: Pecorino
Rind: Natural Rind
Paste: Hard rind
Drumlin
Milk: Raw cows milk
Rennet: Vegetarian
Format: 1kg round, 500g round
Rind: Natural rind (Brine washed)
Paste: Hard, with pale yellow colour and smooth paste,
becomes very hard and piquant with extended aging
Cratloe Hills, Brickhill House , Cratloe, Co. Clare

061 357 185
cratloehillscheese@eircom.net
Sean Fitzgerald
Pairings: Unoaked Chardonnay, Pinot Noir
Rind: Natural rind (Brine washed)

Paste: Hard, with white paste becoming slightly more
beige towards the natural rind
address:
telephone:
email:
contact:
Flavour: Yound Creeny is semi-hard, rich and yet delicately

flavoured. At over a year this is a good grating cheese and
resembles an aged pecorino, with plenty of bite
Age: Aged from two months to over 1 year
Pairings: Jurancon Sec
Sean and Deirdre Fitzgerald have been producing Cratloe Hills

Gold at their farm in Brickhill, Co. Clare since 1988, making it
the first sheeps milk cheese in Ireland. Cratloe Hills was born of
the couples need to diversify in order to keep the family farm
viable. As part of a diploma in Small Business Management, Sean
investigated the viability of making cheese on the family farm,
and found that it could be a successful business. Over the next
six months the Fitzgeralds developed a hard ewes milk cheese.
Throughout 1988 to 1990, Sean did numerous tastings and
promotions of this cheese, using customer feedback to tweak
the recipe. People were looking for something sweeter and less
aggressive than what was being offered, and Sean developed the
cheese accordingly. Reaction to this cheese was far more positive
and in 1993 the Fitzgeralds took the plunge and installed a
purpose built cheese plant on the farm.
All the milk used comes from Sean and Deirdres own herd of
150 Friesland ewes which graze on the foothills outside Cratloe.
Production is seasonal, from February to September and takes
place in accordance with the natural lactation cycle of the sheep.
Cratloe Hills is a hard cheese made using vegetarian rennet and
pasteurised sheeps milk. A thin layer of breathable plasticoat is
used to rind the cheese, giving it a dusty yellow ochre exterior.
The paste is a very pale yellow colour, with small air bubbles.
Flavour varies enormously depending on age. Mild Cratloe Hills
is sweet with subtle aromas of apple blossom. Fully matured
Cratloe is smooth, dry and fudge-y, with pronounced notes of
butterscotch and a sublime nuttiness.
Cratloe Hills
Milk: Pasteurised sheeps milk from own herd
Rennet: Vegetarian
Format: 2.5kg wheels, large range of rounds and
sections from 125g to 450g, available in mild and
mature
Similar Style: Pecorino Toscano
Rind: Light wax was added to natural rind
Paste: Semi-firm texture, with very pale yellow paste.
Small air holes throughout, more mature cheeses have
a harder, more granular texture
Flavour: Mild, sweet and appley when young,
developing more nuttiness and caramel notes as the
cheese ages
Age: Aged from one month to 14 months, mature is 14
months
Pairings: Sangiovese, Jurancon Sec
45
Dingle Peninsula Cheese

address:
telephone:
email:
contact:
Castlegregory, Co Kerry
066 713 90 28
majabinder@hotmail.com
Maja Binder
continued
Dilliskus
Milk: Raw cows milk
Rennet: Vegetarian
Format: 1kg round, 2.5kg - 3kg rounds
German-born Maja Binder has been making cheese at Kilcummin

Beg, near Castlegregory on the Dingle Peninsula since 1997. All
her cheeses are made using raw cows milk which she buys in
from a local herd. Generally raw milk is best converted to cheese
as soon as possible after milking, and Maja manages to collect
the milk and start cheesemaking within one hour of milking.
Unusually, Maja uses seaweed from her husband Oliviers sea
vegetable business to flavour her Dilliskus cheese, ensuring that
this cheese is a true expression of place, reflecting the contrast
of sea and pasture which typifies coastal Ireland.
Kilcummin is a hard raw cows milk cheese made using
vegetarian rennet. The natural rind is grey-coloured, with a
mottled appearance. The pale golden paste is smooth and firm.
Mild and milky when young, the cheese develops a pleasant
yeasty bite with age.
Dilliskus is a hard cows cheese made using raw milk and
vegetarian rennet. The cheese has a natural brown-grey rind,
and a light yellow paste. Dillisk, an edible seaweed, is added to
the cheese giving a saline, ozone note and a speckled brown-ish
red appearance to the paste.
Kilcummin
Milk: Raw cows milk
Rennet: Vegetarian
Format: 800g round, 2.5kg - 3kg wheels
Similar Style: Tomme
Rind: Natural rind, mottled, dark grey and brown
appearance
Paste: Hard paste, with smooth texture
Flavour: Mild and milky when young, developing a
yeasty bite as the cheese ages
Similar Style: Unique cheese

Rind: Natural rind, mottled, dark grey and brown
appearance
Paste: Hard cheese with pieces of chopped seaweed
through the paste
Flavour: The creaminess of the milk pairs surprisingly
well with the savoury, iodine/ozone notes of the
seaweed
Age: 3 to 6 months
Pairings: Beer
Age: 3 to 6 months
Pairings: Beer
Season: Available all year round depending on stock
47
Durrus Cheese
Fermoy Natural Cheese
address:
telephone:
email:
contact:
web:
address:
telephone:
email:
contact:
Coomkeen, Durrus, Co Cork

027 611 00
durruscheese@eircom.net
Jeffa Gill
www.durruscheese.com
Jeffa Gill has been making Durrus Cheese on her hillside farm
in Coomkeen, West Cork since 1979. Like many of the early
artisanal cheesemakers she saw cheese making as a means of
adding value to the milk produced from her herd of eight cows.
Quickly she discovered that the washed-rind style of cheese
was particularly suited to the moist saline air of West Cork. The
Durrus, which continues to be made with raw, unpasteurised
milk, has established itself as one of those artisan products which
truly reflect the environment in which they are made.
Durrus Cheese has won over a dozen prestigious awards both at
home and internationally, and is one of the select cheeses that
Slow Food recognises within its Irish Raw Milk Cheese Presidium.
Cheese production outgrew the farms milk production and
in 1989 Jeffa decided to sell the herd and concentrate fully
on the cheese production. The milk for Durrus Cheese is now
sourced from the single local herd of the Buckley family farm
in nearby Colomane. This arrangement ensures that the milk
used is specially selected on the farm and is of the high quality
demanded by raw milk cheese production for both summer and
winter cheese.
Durrus is a semi-soft, rind washed cheese made with raw cows
milk and traditional rennet. It has a mottled pink-orange rind
and a semi - firm creamy paste with an aroma of hay and wet
soil coming from the rind. The flavour is long, round and earthy.
It is a flavour which is uniquely and unmistakably Durrus. Jeffa
describes as a deep complex flavour capturing the elemental
nature of this part of Ireland. When mature, the rind can attract
blue-grey moulds which do not impair the flavour and can be
washed or wiped off the surface.
The flavour deepens and becomes more distinctive when Durrus

is brought to ambient temperature before serving.
Durrus Cheese
Milk: Raw cows milk
Rennet: Traditional
Format: 1.4Kg round, 360g minis, 250g gs
Similar Style: Gubbeen, Tomme Fermier
Rind: Washed, rind powdery orange colour, with white,
pink and beige depending on condition
Paste: Semi-soft, with small air holes through the
cream-coloured paste
Flavour: Buttery, floral and mildly lactic when
young, fuller flavour with notes of hay, moss and dry
undergrowth when mature
Age: Large wheels 5-8 weeks plus, mini 3 weeks plus,
Durrus gs 2 weeks plus
Strawhill, Fermoy, Co Cork

025 313 10
gudrun1@eircom.net
Frank and Gudrun Shinnick
Frank Shinnick had considered making cheese on his farm since

the mid- 1980s. These thoughts finally came to fruition in 1996
when he and his wife Gudrun bought a small secondhand cheese
vat in Switzerland. German-born Gudrun had graduated from
university with a degree in Agriculture and followed this with a
stage at an organic cheese producers near Frankfurt. She then
went on to make cheese in Switzerland the following summer.
Frank and Gudrun married in 1994 and resolved to make their
cheesemaking dream a reality.
St Gall is a hard raw cows milk cheese similar to the swiss

Tilsiter. The natural rind is a faded tan colour, and contains a
firm smooth-textured paste with occasional holes. Mild, milky
and sweet when young. As the cheese matures it develops a
deeper flavour, a tongue tingling sensation, and notes of yeast.
Throughout 1996 and 1997 Gudrun experimented with a large

number of cheese styles, and began selling cheese on the local
market in 1998. Frank concedes that the cheeses were not as
good then as they are now, but local people were very supportive
of their produce. Fermoy Natural Cheese has since gone from
strength to strength as Gudrun tweaked recipes and affinage,
whilst Frank continued to find ways of producing ever higher
quality milk.
Cais Dubh is a black-waxed cheese. The flavour is buttery with

a mild tang.
St Brigid is a semi-hard, smear ripened cheese. The flavour is

mild and buttery in this loaf-shaped cheese. Also available with
greek herbs.
Cais Rua is a soft smear-ripened cheese. The flavour is mild and

creamy with subtle earthy/ animal notes coming through from
the rind.
Hibernia is a mature, hard cheese with a black waxed rind. The
flavour is fruity and strong, with plenty of bite. Limited availability.
The Shinnicks now produce a variety of different cheeses, all

using raw milk from Franks own herd of Holstein Friesians. All
of their cheeses are made using traditional rennet and a mixture
of morning and evenings milk. Gudrun is well versed in smear
ripening from her time in Switzerland and uses this technique in
three of her cheeses.
Pairings: Aromatic whites: Pinot Gris, medium bodied

reds, champagne and prosecco, beer
Season: Currently available all year
49
continued
Hibernia
St Gall
Rennet: Traditional
Rennet: Traditional
Format: 12kg wheels
Format: 5kg wheels
Rind: Black waxed, brownish in colour after prolonged

maturation
Rind: Natural rind (smear ripened), orange with white
Paste: Mature, hard cheese with firm yellow paste

Flavour: Fruity aromas with notes of pineapple and a
fierce piquant bite
Age: Sold at 12 months minimum
Pairings: Riesling
Season: Limited availability
Paste: Semi-firm paste with small, irregular shaped

holes through the paste

St Brigid
(also available with Greek herbs)

continued
Age: Sold at 4 months

Pairings: Beer, Cider, Rioja
Rennet: Traditional
Format: 3-2.5kg loaf
Rind: Natural rind (smear ripened), orange with white
Paste: Semi-firm paste with small, irregular shaped
holes through the paste
Cais Rua
Rennet: Traditional
Flavour: Mild when young. As the cheese matures

it develops a deeper flavour and a tongue tingling
sensation, and notes of yeast
Flavour: Mild and buttery
Format: 2.5kg wheel, 300g mini
Age: Sold at 6-8 weeks
Similar Style: Reblochon/ Vacherin
Pairings: Beer or Chablis
Rind: Washed Rind with orange/ red exterior
Pairings: Gewuerztraminer
Paste: Soft cheese, with creamy texture
Cais Dubh
Flavour: Very mild, creamy and buttery with subtle

earthy/animal undertones
Age: Sold at 5 weeks
Pairings: Sparkling wines or red wine
Rennet: Traditional
Season: Available autumn and winter
Format: 5 kg wheels
Rind: Black waxed
Paste: Hard cheese with smooth paste
Flavour: Buttery with a mild tang, also available
flavoured with Fenugreek seeds
51

St Brigid Beag
(some with green peppercorns)

Rennet: Traditional
Format: 250g squares
Rind: Natural rind (smear ripened), red with white
Paste: Soft white paste
Flavour: Mild and buttery
Pairings: Chablis
continued
continued
Ballyhooly Blue
Emerald
Corkotta
Milk: Made from whey from our own cheese
Rennet: Traditional
Rennet: Traditional
Format: 500g
Format: 8kg wheels and .75kg wheels
Format: 8kg wheels
Rind: Soft and white
Rind: Blue waxed and natural rind
Rind: Green waxed
Paste: Soft and white
Paste: Creamy blue paste
Paste: Large holes
Flavour: Mild
Flavour: Creamy blue
Flavour: Mild and sweet taste
Age: Fresh
Age: 3-4 months
Age: Sold at 2 months
Pairings: Desserts, cheesecakes
Pairings: Red wine
Pairings: Riesling
53
Gleann Gabhra
Glebe Brethan
address:
telephone:
contact:
web:
address:
telephone:
email:
contact:
web:
Baile Mhae, Teamhair, Contae na Mi

087 173 529
Dominic Gryson
dfgryson1@eircom.net
Dominic Gryson has been farming in County Meath all his life.
He grew up on a mixed farm and, in his own right, specialised
in cereals and potatoes. However, Dominic felt that he was
very removed from the people who bought his products and
this, coupled with an increased awareness of the health issues
surrounding dairy products, led him to dairy goat farming.
In recent years Dominic has built a specialist goat unit with
adjoining parlour and dairy complex, both built to the highest
specification. He has also developed a mixed herd of Sanaans,
Anglo-Nubians and British Alpines from some of the best bred
goats in the country. He sources his feed from a combination
of a ration designed specifically for the goats and produced by
Mc Auleys Grassmeal Producers, Balrath, who are members
of the Irish Grain Assurance scheme and forage produced on
specifically sown pasture swards. This ensures the goats produce
milk of the highest possible quality.
In 2009 Dominic began producing a luxurious goats milk ice
cream in a variety of flavours. This was followed by pasteurised
goats milk and in April 2010, he began to use the milk to
produce Tara Bn, a mild block cheddar. Tara Bn is made using
pasteurised goats milk from his own herd and vegetarian rennet.
Tara Bn is smooth with a firm, brilliant white texture. The flavour
is mild, milky and clean, with a lovely fruitiness and no goat taint
in the finish. It is an extremely versatile cheddar which grates,
slices or can be used in cooking and is equally at home on the
cheeseboard or in a sandwich. Tara Bn won gold medal in the
British Cheese Awards in Cardiff 2010.
This is a testament to the quality of the milk produced by Dominic

and to the expertise of the cheesemakers in Newmarket Co-op.
Dominic hopes to release a more mature version at a year old,
which will have a more intense, full flavour.
Tara Ban
Milk: Goats milk from own herd
Rennet: Vegetarian
Format: 15kg blocks or part there of
Similar Style: Goats cheddar
Rind: Vac-aged no rind
Paste: Brilliant white paste
Flavour: Mild, milky and slightly fruity. A more dry and
pronounced flavour with age. Clean finish
Age: 3 months for regular. 6-7 months for more mature
Season: Available all year. Stock depending
Glebe House, Dunleer, Co. Louth

041 685 11 57 / 087 674 2043
tiernans@glebebrethan.com
David Tiernan
www.glebebrethan.com
The Tiernan family have been dairying at Glebe farm near

Dunleer in Co Louth for four generations. Like many farmhouse
producers David Tiernan started making cheese in order to add
value to the exceptionally high quality milk they were producing.
In the early nineties the family bought two Montbliarde cows
- now known as Maggie and Katie- from the Jura region in
eastern France. This breed is renowned for the suitability of its
milk to hard cheesemaking. Their descendents form the basis of
the Montbliarde herd that provides the milk for Glebe Brethan
today.
David saw a gap in the market for an Irish Comt/ Gruyre style
cheese and began experimenting with various recipes in 2003.
The first commercial cheeses were produced in 2004 and took
double gold at the International Food and Drink Exhibition in
the RDS in 2005. David has not looked back since. To have
developed a cheese of this quality in such a short period of time
is a remarkable achievement, particularly given the long ageing
period required before a proper qualitative assessment of each
batch can be made.
Glebe Brethan is a thermophillic cheese made using raw cows
milk from the Tiernans own herd of Montbliardes. This milk is
transformed into huge 45 kilo wheels, which are aged on spruce
timber planks for 6-18 months. The flavour is rich and fruity,
with herbal/ floral notes and occasional hints of cellar where
the rind flavours have penetrated the paste. With age the paste
develops a distinctly nutty/ spicy finish.
Glebe Brethan
Rennet: Traditional
Format: 40 - 45kg wheels
Similar Style: Beaufort, Comt, Gruyre
Rind: Natural, honey coloured to greyish beige
Paste: Hard, ivory paste, very occasional fissures and
air holes, but generally smooth, pale yellow in colour,
crystallisation in older cheeses, earthy aroma from rind
Flavour: Mellow, fruity and creamy when young, fuller
more nutty flavours develop as the cheese ages
Age: Sold at 12 months minimum, extra mature wheels
18 months plus
Pairings: Oaked Chardonnay, Vin Jaune de Jura
Season: Availability all year
55
Glyde Farm Produce
Gubbeen Farmhouse Cheese
address:

telephone:
email:
contact:
address:
telephone:
email:
contact:
web:
Mansfieldstown, Castlebellingham,
Co. Louth.
042 9372343 / 087 2778538
glydefarm@eircom.net
Peter Thomas
Peter and Anita Thomas started producing Bellingham Blue on

Anitas family farm at Mansfieldstown, near Castlebellingham in
County Louth in 2000. Peter set up the Glyde Farm business in
1996 and spent several years researching the Irish market for
dairy products, before settling on making a raw milk blue cheese.
The cheese was a success from the off, winning Best New Dairy
Product at the International Nantwich Show in England a couple
of months after its launch onto the market. This was followed
with a Gold medal at the British Cheese Awards in 2001. All the
milk used comes from the familys own herd of Fresians. Peter
believes fervently in raw milk and is heavily involved with the
Slow Food movements Irish raw cows milk cheese presidium.
Bellingham Blue
Success has continued in 2010 with Bellingham Blue being

awarded the Supreme Champion at the inaugural Irish Cheese
Awards.
Paste: Semi firm pale yellow paste, with large amount

of blue
Bellingham is a strong and rustic Irish blue. Raw milk and

vegetarian rennet is used in production. Vegetarian rennet is
used in production. The cheese is similar in style to the gutsy
blues of Northern Spain than the sweeter styles produced in
Auvergne. The mottled brown rind encloses a semi-hard yellowwhite paste containing cavernous, mould-lined holes from which
the cheese derives its strength.
Milk: Raw cows milk, from own herd

Rennet: Vegetarian
Format: 3kg
Similar Style: Bleu dAuvergne, Valdeon Blue
Rind: Natural rind, brown, grey and beige, depending
on condition
Flavour: Creamy and robust, with a good balance

between buttery and blue flavours, mild clean, cow-ey
notes
Age: Sold at 4 months minimum
Pairings: Sauternes, LBV Port
Gubbeen Farmhouse, Schulll, Co. Cork

028 282 31
cheese@gubbeen.com
Tom and Giana Ferguson
www.gubbeen.com
Giana Ferguson first made cheese during her childhood in

southern Spain, where her family made goats cheese on the
familys small farm in Alora, outside Malaga. She later spent time
in France where she became familiar with some of the worlds
great cheeses, before settling in West Cork where she and her
husband, Tom, have made Gubbeen since 1980. Since then
Gubbeen has become one of the best known of all the Irish
farmhouse cheeses. All the milk used comes from their mixed
herd of Jersey, Friesian, Simmenthal and Kerry cows which graze
on the Ferguson family farm outside Schull. Gianas decision
to switch back to traditional rennet in recent years has made
a discernable improvement to the aging potential of what was
already a great cheese.
Gubbeen is a semi-soft washed-rind cheese made from
pasteurised cows milk. The secret of Gubbeens flavour lies in
the interaction of the cheeses mushroom-scented rind and the
semisoft, buttery body within. Giana describes her cheese as
having [a] taste and scent of mushrooms and forests, nuts and
a real buttery milky taste especially when young. It is low in salt.
The texture is buttery and soft. Try Gubbeen with ginger bread
and darker beers.
Smoked Gubbeen is a semi-hard cows milk cheese which is
slowly smoked with oak and beech. A black wax is then added
to protect the cheese as it ages.
Gubbeen
Milk: Pasteurised Cows Milk from own herd
Rennet: Traditional
Format: 1.5kg rounds, 400g minis
Similar Style: Durrus, Tomme Fermier, Reblochon
Rind: Washed rind, faded orange/ pinkish/ beige rind,
with powdery white bloom
Paste: Semi-soft, with small air holes through the
paste body
Flavour: Butter, hazelnut, meadow flowers when
young, notes of earth, mushroom and hay develop as
the cheese matures
Age: Large wheels 4-10 weeks plus, minis from 3
weeks plus
Pairings: Aromatic whites: beer
The flavour is buttery and mild with a very subtle touch of

smokiness on the finish.
57

Smoked Gubbeen
continued
Hegartys Cheddar
address:

telephone:
email:
contact:
Whitechurch Foods,
Church Road, White Church, Co. Cork
021 488 42 38
whitechurchfoods@eircom.net
Dan and John Hegarty
Rennet: Traditional
Format: 1.5kg rounds, 400g minis, 4kg extra mature
Similar Style: Smoked Knockanore, Smoked Edam
Rind: Waxed black
Paste: Semi-hard with yellow body
Flavour: Mild and buttery with a light smoky note, (oak
and beech wood used). 5-12 months for extra mature
Age: 5 weeks to 5 months, small 5 weeks-12 weeks
extra mature 5 months to 1 year+
Pairing: Cider; Syrah
Dan and John Hegarty first hit upon the idea of making cheese
on the family farm near Whitechurch, North Cork in 2000.
Both brothers wanted to stay on and farm the land but the
farm income wasnt enough to support two families. They
decided to add value to their milk by producing traditional
farmhouse cheddar. There had once been a cheese factory near
Whitechurch, and the brothers were quick to take advantage of
the cheesemaking knowledge which remained in the area. After
much experimentation, and a degree of trial and error, the first
wheels of Hegartys cheddar came on the market in 2002. Initially
Dan and John also experimented with yoghurts and smoothies,
but in recent years have concentrated exclusively on their cheddar.
The Hegartys have a herd of 250 cattle, of which 90 are milk
cows. From this they produce around 8 tonnes of cheese a year.
All their cheddar is matured a minimum of 12 months, with some
mature wheels being held for 15 months plus before release. The
brothers use traditional cloth binding on their cheddars, which
they remove before the cheese is sent out. Dan and John have
tweaked and experimented a lot with their cheddar over the
years but have recently settled on a recipe which yields more
consistent results. The extended aging period for cheddar means
that it takes a long time to gauge the exact effect of any variation
in cheesemaking or affinage on the cheese, but Hegartys is now
a cheese going from strength to strength.
Hegartys Cheddar
Rennet: Vegetarian
Format: 20 kg wheels, 1/2, 1/4 wheels and sections also
available
Similar Style: Beal, Coolattin, Mount Callan, English
Farmhouse Cheddars
Rind: Mottled brown, tree-bark appearance, Cloth rind
removed before dispatch
Paste: Firm with closed texture, pale yellow paste.
Flavour: Smooth and creamy with a cheddary tang in
the finish
Age: 12 months minimum to 15 months plus
Pairings: Cider
Hegartys Cheddar is a traditional cloth-bound cheddar made

using pasteurised cows milk and vegetarian rennet. The
Hegartys remove the cloth from their cheddars before dispatch
to minimise problems with cheese mites. The flavour is smooth
and nutty with a cheddar-y tang in the finish.
59
J&L Grubb
address:

telephone:
email:
contact:
web:
J&L Grubb
J & L Grubb Ltd, Beechmount Farm, Fethard,

Co Tipperary
052 6131151
info@cashelblue.com
Sarah and Sergio Furno
www.cashelblue.com
continued
Crozier Blue
Milk: Pasteurised sheeps milk
Rennet: Vegetarian rennet, small amount of traditional
rennet occasionally available
Jane and Louis Grubb have been making Cashel Blue on

their farm at Beechmount, near Fethard, in County Tipperary
since 1984. Cashel Blue is Irelands original farmhouse blue
as up until that time no blue cheese was made on the farm
in Ireland. Like many early Irish farmhouse cheese producers
the Grubbs started making cheese as a way of adding value
to their own milk. Providing rural employment was also a key
driving factor for thefamily who have an association with food
production in Tipperary dating back over 150 years. Jane, a
trained chef spent four years experimenting in an old copper
brewers vat beforetheunique recipewas fine-tuned.
Cashel Blue
Cashel has gone on to become the best known of all the

Irish farmhouse cheeses. Over half of all the milk used in the
production of Cashel comes from the Grubbs own select herd
of Holstein-Friesians, with the remainder coming from carefully
chosen local herds.
Rind: Natural rind, grey/ pale yellow rind, depending on

development
Cashel Blue is a natural-rinded blue cheese made from

pasteurised cows milk and vegetarian rennet. Depending on
condition, the cheese has a chalky to soft yellow paste and a
distinctive blue/green mould. Young cheeses are chalky, lactic
and mildly blue whereas more mature versions are rich and
buttery with a well-rounded blue flavour. Cashel is a blue cheese
which relies more on balance, elegance and finesse than sheer
power. The best wheels of mature Cashel are the equal of any of
the worlds great blues.
Flavour: Creamy, mildly blue and slightly acidic when young,

good balance between creaminess and blue as the cheese
ages. Over 18 weeks blue becomes more aggressive in flavour
and more granular in texture
Format: 1.4kg wheels, 350g sections, 175g sections

Similar Style: Cashel Blue
Rind: Natural rind, grey/pale rind
Rennet: Vegetarian rennet, small amount of traditional

rennet occasionally available
Paste: Pale white paste, with greyish green mould.

Paste becomes chalkier in texture towards the centre of
the wheel. Very similar in appearance to Cashel Blue,
but whiter paste due to sheeps milk, slightly greener
mould
Format: 1.4kg wheels, 350g sections, 175g sections

Similar Style: Fourme dAmbert, Fourme de Montbrisson,
Crozier Blue
Paste: Semi-soft ivory paste, with greenish blue colour, paste

becomes chalkier in texture towards the centre of the wheel
Flavour: Rich, creamy and mild, with sweet blue flavour

when mature. Younger wheels are more crumbly, with
more acidic flavour
Age: Releasedfrom 3 months of age
Pairing: Vin Santo, Vins Doux Naturels from Muscat
Season: Availableyearround
Age: 8 weeks for young wheels, 12 to 14 weeks plus for

extra mature, depends also on selection
Pairings: Young wheels pair well with Gewurztraminer,
medium aged wheels prefer Sauternes and New World Botrytis
Semillion, very mature wheels can stand up to LBV Port
61
JOD Foods
JOD Foods
address:
telephone:
contact:
email:
Old Irish Creamery Cheddar

with Blueberries

with Chilli
Milk: Cows milk
Milk: Cows milk
Rennet: Vegetarian
Rennet: Vegetarian
Format: 250g, 1.25kg, 2.5kg, wheels
Rind: Vac aged
Rind: Vac-aged. No Rind
Milk: Cows milk
Flavour: Mild and smooth with health enhancing

blueberries
Flavour: Mild and smooth with a chilli kick
Rennet: Vegetarian
Age: 3 months minimum
Format: 250g, 1.25kg and 2.5kg wheels
Effin Creamery, Killmallock, Co Limerick

063 712 09
Jim ODoherty
jodfoodproducts@eircom.net
J.O.D. Foods is a family owned cheese manufacturing business

located at Newpark, Effin, Kilmallock, Co Limerick. Here master
cheese maker Jim ODoherty and his staff produce a range of
deliciously superior natural and processed speciality cheeses
under the Old Irish Creamery brand name for the home and
export markets.
It is fitting that this is the brand for the cheese facility which is
located in a former co-operative building which Jim acquired in
1992 and which is situated deep in the heart of the lush pastures
of the Golden Vale, Irelands premier dairying area.
Old Irish Creamery Extra Mature White

Cheddar
continued
Similar Style: Block Cheddar

The Old Irish Creamery cheese range has won many awards
for excellence of quality at World Cheese Award Shows and at
European, United Kingdom (Nantwich) and Irish Cheese Awards,
thus endorsing the outstanding cheese products emanating
from the County Limerick manufacturing facility.
Flavour: Mild and milky

Age: 12 months minimum. Vintage versions available in
white and coloured

with Red Wine
Milk: Cows milk
Rennet: Vegetarian
Flavour: Mild and smooth with a rich exotic taste

with Cranberries
Milk: Cows milk
Rennet: Vegetarian
Flavour: Mild and smooth with a natural cranberry flavour
63
JOD Foods
JOD Foods
continued
continued

with Chives

with Whiskey

with Irish Porter
Milk: Cows milk
Milk: Cows milk
Milk: Cows milk
Rennet: Vegetarian
Rennet: Vegetarian
Rennet: Vegetarian
Rind: Vac aged
Rind: Vac aged
Similar Style: Cahills Original Irish Porter
Flavour: Mild and smooth with a wholesome chive

flavour
Flavour: Mild and smooth with a hint of Jameson
Flavour: Mild and smooth with a hint of Guinness
Paste: Smooth yellow paste flecked with dried chive

Old Irish Creamery Smoked Cheddar

Milk: Cows milk

with Walnuts

with Herb and Garlic
Rennet: Vegetarian
Milk: Cows milk
Milk: Cows milk
Similar Style: Native Irish naturally oak smoked
Rennet: Vegetarian
Rennet: Vegetarian
Rind: Vac aged
Flavour: Mild with a smooth smokey flavour
Flavour: Mild and smooth with a note of walnut
Flavour: Mild and smooth with herb and garlic flavour
65
Killeen Farmhouse Cheese

address:

telephone:
email:
contact:
Killeen Millhouse, Ballyshrule,

Ballinasloe, Co. Galway
090 974 13 19
killeen.cheese@gmail.com
Marion Roeleveld
continued
Killeen Cows Cheese

(also available with herbs)

Rennet: Traditional
Format: 4.5kg
Dutch-born Marion Roeleveld has been making cheese at her

old millhouse near Portumna, in County Galway since the mid
00s. Marion trained as a cheesemaker in the Netherlands before
coming to Ireland, and in addition to her own cheeses was also
instrumental in the development of both Mossfield Organic, and
Moonshine Organic Emmenthal. Marion makes two cheeses, a
goats gouda style using milk from her own herd and a cows
cheese made using milk bought in from a local herd. Both her
cheeses are made using traditional rennet. When she started out
Marion used to sell the majority of milk from the goats and keep
only a small amount for cheesemaking. Over the past few years
Marion has built up a loyal following and now most of the milk
produced goes into the cheesemaking. Killeen cows is made
from bought-in milk from a local herd.

Killeen Goats is a gouda style cheese made from pasteurised milk
and traditional rennet. The natural beige exterior is covered with
a thin layer of breathable plasticoat, which enrobes a smooth
ivory paste. The flavour is fresh, sweet, clean and milky. With
ageing the cheese takes on a more pronounced nutty aspect.
Killeen Goats Cheese

(also available with herbs)
Similar Style: Young Gouda

Rind: Coated. Yellow/orange colour
Milk: Pasteurised goats milk from own herd

Rennet: Traditional
Paste: Semi firm paste with pale yellow colour
Format: 4.5kg
Flavour: Smooth and creamy, with very mild tang,

increasing with age
Similar Style: Goats Milk Gouda; Clonmore; Tomme de

Chevre
Age: Sold from 3 months plus
Rind: Coated Beige/orange colour
Pairings: Chardonnay, Pinot Gris

Paste: Brilliant white paste, smooth, closed texture

Flavour: Creamy, smooth and sweet, becoming drier
and slightly nutty with prolonged ageing
Age: Sold from 3 months plus
67
Killorglin Cheese
address:
telephone:
email:
contact:
Killorglin Cheese
Ardmoniel, Killorglin, Co. Kerry

066 976 14 02
killorglincheese@eircom.net
Wilma OConnor
Dutch-born Wilma OConnor fell in love in Ireland during an

anthropology research trip in 1975. She moved here fulltime
on 1st January 1980, having fallen for John OConnor from
Killorglin, who is now her husband. Wilmas cheese making
career started when she used a basic gouda recipe and raw milk
from the family farm to make cheese for their own consumption.
She recalls that she started making her own cheese because she
couldnt get any Dutch-style cheese in their area at the time.
When education cutbacks in the late 1980s drastically reduced
Wilmas hours as a career guidance counsellor, she and John
decided to start a cheese-making business. By the mid nineties
they had built up a good business and were selling their raw milk
gouda across Ireland.
In 2004-05, for various reasons, they chose to scale back their
operation. Wilma now produces just 2 tonnes of cheese per
annum, still using the milk of their own herd. However after
over 20 years of problem-free raw milk production Wilma is now
effectively forced to batch pasteurise the milk, as the cost of raw
milk-related testing is prohibitive relative to her current scale of
production. She sells the majority of her cheeses at local markets,
as she enjoys the interaction with the public. She also sells to a
handful of delis nationwide.
Wilmas Killorglin is a traditional Dutch-style gouda made using

pasteurised cows milk and traditional rennet. The paste is yellow
to golden in colour depending on age, whilst the texture can
range from semi-hard and supple at 6 weeks, to hard and
crystalline from 14 months onwards. The younger cheeses are
sweet, smooth and mild in flavour, becoming more pronounced
and sweeter, with more fruity/ caramel notes developing as the
cheese ages. In keeping with the Dutch tradition Wilma also
makes a number of flavoured goudas.
continued
Wilmas Killorglin Flavoured Cheese
Wilmas Killorglin Cheese
Rennet: Traditional
Rennet: Traditional
Format: 10kg, 4.5kg, 2kg
Format: 10kg, 4.5kg, 2kg
Similar Style: Flavoured Gouda
Similar Style: Gouda; Coolea: Mossfield
Rind: Yellow appearance, transparent, breathable

plasticoat, speckled
Rind: Yellow appearance, from transparent whey

product
Paste: Semi-firm cheese, harder with age, yellow paste,

flecked with particular flavouring
Paste: Semi-firm to hard cheese depending on age,

yellow to Golden in colour depending on age
Flavour: Smooth and mild with notes of cumin; clove or

dried garlic depending on flavour
Flavour: Smooth and mild in flavour, sweet slightly

fruity, mature wheels- stronger, sweeter with more
caramel flavour
Age: Aged 6 weeks to 2 years plus

Season: Small production, available all year, seasonal
production
Age: Aged 6 weeks to 2 years plus

Pairings: Very good with ginger beers and red wines
Season: Small Production, available all year,
seasonal production
69
Knockalara
Farmhouse Cheese
address:

telephone:
contact:
Knockalara
Farmhouse Cheese
Knockalara Farmhouse, Cappoquin,

Co. Waterford
024 963 26
Agnes and Wolfgang Schliebitz
Agnes and Wolfgang Schliebitz have been making cheese on

their farm in West Waterford since 1990. Wolfgang and Agnes
had holidayed in Ireland every year since the mid-seventies and
long dreamed of buying a property here and making ewes
milk cheese. To this end they travelled extensively and, after a
chance encounter with a miserably wet German in Roscommon,
consulted a map of rainfall patterns in Ireland. This showed the
South East to be the driest part of the country. The couple visited
and fell in love with Waterford and moved there soon afterwards.
They imported a number of Friesland ewes from the continent
and built up the flock to about 80. Over time the demands of
milking and cheesemaking proved too great and they decided
to get someone else to tend the herd of 120. Initially this
system worked well but a problem with a milking machine led
to mastitis and milk production was decimated. The Schliebitzs
were devastated. Only 30 ewes remained and the future of
Knockalara looked uncertain. Agnes and Wolfgang resolved
to buy in some cows milk to bolster production, and made a
cows feta whilst continuing to produce tiny amounts of sheeps
cheese.
continued
Knockalara Sheeps Cheese
Waterford Greek Cheese
Rennet: Vegetarian
Rennet: Vegetarian
Format: 1.5kg
Format: 200g vac packs
Knockalara Fresh Cheese is a pasteurised fresh sheeps milk

cheese made using vegetarian rennet. It is pale white in colour
with a semi-firm, creamy texture. The flavour is sweet, mild, rich,
creamy and slightly lactic.
Similar Style: Tomme Fraiche
Similar Style: Preserved Fresh Cows Cheese
Rind: Fresh cheese, no rind
Rind: Fresh cheese rolled in herbs
Paste: Pale-white coloured-paste, firm but creamy
Knockalara Semi-hard Cheese is a sheeps milk tomme made

using vegetarian rennet and pasteurised milk. It has a smooth
friable texture with a slight chalkiness towards the centre. When
young the flavour is mildly citrus, slight lactic and mild. The
cheese becomes more crumbly as the cheese ages.
Flavour: Sweet, mildly lactic and creamy
Paste: Fresh, white cheese rolled in mixed fine herbs

and sundried tomatoes
Dromana is a fresh sheeps milk cheese preserved in sunflower

oil. It is made using pasteurised milk and vegetarian rennet and
is available in a number of flavours.
Age: Sold from 10 days up to 5 months

Pairings: Crisp dry white wines
Season: Available all year (seasonal production)
Flavour: Smooth, cool and creamy with notes of herbs

and sundried tomatoes
Age: Sold from 1 week plus
Knockalara cubed is a preserved sheeps milk cheese, kept in olive

oil and flavoured with dried herbs and pepper. Waterford Greek
Cheese is a cows milk, feta-style cheese made from pasteurised
milk and vegetarian rennet.
Ultimately Wolfgang and Agnes made the hard decision to

buy in sheeps milk rather than produce their own. They got
in contact with Henry Clifton Browne of Crozier Blue who was
selling milk from his own herd and now all Knockalara sheeps
milk is sourced from here.
71
Knockalara
Farmhouse Cheese
Knockanore
Farmhouse Cheese
continued
Knockalara Semi-Hard Sheeps Cheese
Dromana Flavoured
Rennet: Vegetarian
Rennet: Vegetarian
Format: 1.5kg
Format: 140g cheese in oil
Similar Style: Sheeps milk tomme
Similar Style: Preserved fresh sheeps cheeses
Rind: Natural rind with white, grey and beige colour,

cellar aroma
Paste: Smooth, friable texture, paste more broken down

towards rind than in centre
Flavour: Mildly citrus when young, slightly lactic, mild
and more crumbly when mature
Age: Sold from 6 months to 12 months plus depending
on stock
Pairings: Jurancon sec, Sangiovese
Paste: White, soft cheese preserved in sunflower oil

Flavour: Available in natural; fine herbs; pepper;
roasted seasame
Age: Sold from 1 week plus
address:

telephone:
email:
contact:
web:
Knockanore Farmhouse, Ballyneety,

Knockanore, Co. Waterford
024 972 75
eamonn@knockanorecheese.com
Eamonn Lonergan
www.knockanorecheese.com
Eamonn Lonergan has been making cheese on the Lonergan

family farm at Ballyneety, near Lismore in Waterford since
1987. All the milk used comes from Eamonns own herd of 120
pedigree Friesians. The idea of producing cheese on the family
farm first came to Eamonn in the early 1980s. With the support
of his parents and siblings he spent a number of years looking
into farmhouse cheese production, and product development.
This research came to fruition in 1987 when Eamonn started
production of Knockanore Cheddar. Eamonn produces a large
range of raw milk cheddars, all using from the milk of the
Lonergan herd.
Knockanore Smoked is made from specially selected wheels of
Knockanore cheddar which are then cold smoked over oak chips
for 10 days. The oak chips are sourced locally in Lismore. The
cheese is made from raw cows milk and vegetarian rennet. The
mahogany-tanned smoked exterior contrasts with the yellow
paste within.
Smokey notes from the rind dominate the aroma, with a full-on
smoked, meaty flavour on the palate.
Knockanore Plain
Milk: Raw cows milk form own herd
Rennet: Vegetarian
Format: 2.5/3kg wheels, 1/2 wheels, 150g sections
Similar Style: Cheddar style cheese
Paste: Semi-firm pale yellow or orange paste, closed texture
Flavour: Mild and creamy with a subtle cheddar acidity in
finish
Age: 6 months minimum to 2 years
Pairings: Cabernet Sauvignon, Cider, Port
Knockanore Plain is a cheddar style cheese, made using raw

cows milk and vegetarian rennet. Available in white or red, the
flavour is mild and creamy with a subtle cheddar hint in the
finish.
Eamonn also makes a number of flavoured cheddars including
Black Pepper and Chives, Garlic and Chives; Garlic and Herb.
73
Knockanore
Farmhouse Cheese
Knockatee Cheese
continued
Knockanore Flavoured
Knockanore Smoked
Milk: Raw cows milk form own herd
Rennet: Vegetarian
Rennet: Vegetarian
Similar Style: Flavoured cheeses, garlic and chive,

garlic and herb, black pepper and herb
Similar Style: Smoked Applewood

Paste: Pale yellow colour, flecked with dried herbs
Flavour: Mild and creamy with a herby flavour
Rind: Dark-tan coloured smoked rind

Paste: Semi-firm yellow paste, smooth and supple
Flavour: Rich, intensly smoky flavour, meaty
Age: 4 months minimum, including 10 days cold

smoking over oak chips
Pairings: Australian Syrah

address:
telephone:
email:
contact:
Lehid Upper, Tousist, South Kerry, Co Kerry

064 842 36
knockateedairy@eircom.net
Peter Ireson
Peter Ireson started making cheese in the UK in the early 1970s,

as part of his wider scheme to supply all his food needs from
his small holding. In 1995 Peter decided to move to Ireland and
produce cheese from his own herd of Jersey cattle.
He dedicated the next ten years to the project and gradually
increased both the size of his herd, and the volume of cheese
he produced. Disaster struck in 2007 when TB was found in
the herd, and Peter lost everything he had worked so hard to
achieve. After long consideration he resolved to go back into
cheese production, using raw milk bought in from one carefully
selected local source.
Peter says he has no massive ambitions to expand his output
above the tiny 1 tonne of cheese he now produces. He only
makes cheese in season, from April to October and says he is
happy making a genuinely local cheese. Over half of all cheese is
sold at the farm door, with the remainder going to local hotels,
restaurants and shops.
Peter produces four different cheeses at Knockatee farmhouse.
Knockatee is a traditional raw cows milk, cloth-bound cheddar
made with traditional rennet. Like Lucy Hayes of Mount Callan,
Peter favours butter over lard for sealing the cheese before
wrapping in cloth. It is aged a minimum of 10 months at which
stage it is smooth, nutty and complex with a mild cheddary bite.
Knockatee Cheddar
Milk: Raw cows milk
Rennet: Traditional
Format: 10kg truckles. Smaller sections available
Similar Style: Beal Raw Milk Cheddar; Baylough;
Coolattin; Mount Callan
Rind: Natural, cloth bound rind
Paste: Slightly open texture, pale butter colour
Flavour: Complex, nutty and smooth with a cheddary bite in
the finish
Age: Aged 10 months plus
Pairings: Red Bordeaux blends, Cider
Season: Very small production, limited stock available
75
Knockatee Cheese
Knockatee Cheese
continued
Knockatee Gouda
Kerry Blue
Beara Blue
Milk: Raw cows milk
Milk: Raw cows milk
Milk: Raw cows milk
Rennet: Traditional
Rennet: Traditional
Rennet: Traditional
Format: 4 - 5kg wheels
Format: 2kg wheels
Format: 2kg wheels
Similar Style: Young Coolea; Young Gouda; Killeen

Cows, Mossfield Organic
Similar Style: Stilton; Bellingham Blue
Similar Style: Stilton
Rind: Orange wax rind
Rind: Natural
Paste: Hard blue cheese, firm pale orange paste, with

ample blueing
Paste: Creamy ivory, softer than Kerry Blue
Rind: Transparent plasticoat

Paste: Semi-firm texture, smooth, pale butter colour
Flavour: Sweet, smooth and creamy
Age: Aged 2 months minimum
Flavour: Crumbly with strong blue flavour and fruity

notes
Pairings: Sauternes; Port
continued
Flavour: Soft creamy, mild and clean. Gains attitude as

it ages
Pairings: Characterful reds
Season: Small production, limited supply
77
Knockdrinna
Farmhouse Cheese
address:
telephone:
email:
contact:
web:
Knockdrinna
Farmhouse Cheese
Main Street, Stoneyford, Co Kilkenny

056 772 84 46
helen.finnegan@knockdrinna.com
Helen Finnegan
www.knockdrinna.com
continued
Lavistown
Rennet: Vegetarian
Format: 3.5kg
Former Civil Servant Helen Finnegan started producing cheese

on the familys non-dairy farm at Stoneyford, Co Kilkenny in
2004. Working with bought in milk from the outset, she began
by producing a hard goats cheese from the milk of local man
Hugh Daniels six goats. If her cheese business was to take off
in earnest Helen would need far more milk than Hugh could
supply. To this end she negotiated a deal whereby he would
expand his herd and she would buy the additional milk. Hugh
gradually increased the size of the herd to a current level of 100
and Helen began to sell Knockdrinna Gold Goats cheese at the
market in Carlow. Sales took off and Helen decided to expand
production by building a purpose build cheese plant in 2006.
She hasnt looked back since.
Despite the evident success of Knockdrinna Goats cheese,
market customers persistently asked her for sheeps cheese. In
response Helen started buying in ewes milk from Henry Clifton
Brownes pedigree Frieslands and made Knockdrinna Meadow.
When Olivia Goodwillie decided to retire in 2007 Helen took
the opportunity to buy the Lavistown Cheese name, and
started making cows milk cheese. She has somewhat changed
the Lavistown-style, and the cheese is now less like Caerphilly
and more like the rare cows tommes of SW France.
Knockdrinna Gold is a hard goats cheese made using
pasteurised milk and vegetarian rennet. The natural rind is a
pinkish beige colour, whilst the paste is semi-firm and white,
and freckled with small air holes. The flavour is mild and nutty
with a pleasant goat-iness.
Knockdrinna Meadow Sheeps Cheese is a hard cheese made

using pasteurised milk and vegetarian rennet. The natural
rind is beige in colour and contains a semi-firm, white paste.
The flavour is mild, sweet and creamy, but can develop a mild
roasted-lamb flavour and earthiness as the cheese ages.
Lavistown is a semi-firm cheese made using pasteurised cows
milk-from which some of the cream has been skimmed- and
vegetarian rennet. The rind is a dusty ochre colour and contains
a butter yellow paste. The flavour is creamy with a mild
buttermilk element.
Knockdrinna Snow is a goats camembert made using
pasteurised milk and vegetarian rennet. As the name suggests,
the rind is white with a fluffy snowy texture. Occasional beige
spots appear as the cheese ages. The paste is soft and generally
chalky, ripening from the outside in. Citrus notes are evident
on the palate, with more grassy/ earthy notes developing as
the cheese ages.
Helen also produces a goats milk brined cheese, a goats
log and a soft fresh goats cheese preserved in oil. She also
produces pesto and relishes.
Similar Style: Caerphilly/tomme de vache from S.W

France
Rind: Natural rind, light beige grey colour
Rind: Snowy white, mould rind

Paste: Brilliant white paste, with a soft texture
Flavour: Mild, creamy and slightly citrus early on,
developing camembert spectrum of flavours at full
maturity
Age: 2 to 8 weeks
Pairings: Ctes du Rhne
Season: Available all year (depending on stock)
Paste: Semi-hard texture

Flavour: Creamy buttermilk flavour when the cheese is
young, becoming harder and drier in texture with age.
Paste becomes more crumbly as the cheese ages and
takes on a tang
Knockdrinna Goats Brined Cheese
Age: 2 months up to 8 months
Rennet: Vegetarian
Pairings: Cider
Format: 1kg
Similar Style: Feta
Rind: No rind, fresh cheese
Knockdrinna Snow
Paste: White and crumbly
Flavour: Crumbly with real depth of flavour and

relatively subtle salting
Rennet: Vegetarian
Age: From 1 week onwards
Format: 180g
Pairings: Tomatoes, cucumbers & olives
Similar Style: Goats Camembert; Gortnamona
Season: Avaliable all year (depending on stock)
79
Knockdrinna
Farmhouse Cheese
Milleens
continued
Knockdrinna Meadow Sheeps Cheese

Milk: Pasteurised Sheeps milk
Rennet: Vegetarian
Format: 3.5kg
Similar Style: Tomme style
Paste: White, loose textured

Flavour: Lemony / Citrus flavour with chalkiness
Age: From 1 week plus
Paste: Semi firm, white in colour, slightly open textured

paste
Knockdrinna Gold
Flavour: Mild, sweet and creamy taking on more

pronounced fudge and nutty notes as the cheese ages,
roasted lamb flavour, earthiness
Milk: Pasteurised goats
Pairings: Sangiovese; Madiran; Jurancon Sec

Rennet: Vegetarian
Format: 3.5kg
Similar Style: Tomme dAydius, Goat Gouda
Rind: Natural rind, light beige
Paste: Semi firm, white in colour, paste is freckled with
small air holes
Knockdrinna Fresh Goats Log

Rennet: Vegetarian
Format: 150g
Similar Style: Goats Log; Ardsallagh; St Tola
Milleens, Eyeries, Beara, Co. Cork.

027 740 79
info@milleenscheese.com
Norman, Veronica and Quinlan Steele
www.milleenscheese.com
Rind: Natural rind, light beige with pinkish hue
Age: 3 months to 8 months plus
address:
telephone:
email:
contact:
web:
Flavour: Mild, and nutty with a pleasant goatiness,

paste becomes more crumbly as the cheese ages and
develops bite, more bite
Age: 3 months to 8 months
Milleens is Irelands longest established farmhouse cheese.

Veronica and Norman Steele began making cheese on their land at
Milleens, on the Beara Peninsula, Co. Cork in 1976. The History
section of the Milleens website contains a wonderful piece on
those early days, giving a vivid, first-hand account of how the
cheese came into being, from the story of their one horned cow,
Brisket, onwards. Veronica is generally regarded as the first Irish
farmhouse cheese maker, although she is wont to play down her
own importance in the development of Irish washed-rind cheese.
Norman and Veronicas son, Quinlan, is now in charge of day-today operations at Milleens. The Steeles no longer keep a herd and
milk is now bought in from a neighbouring farm.
Milleens
The new form of Milleens, in Os and Dotes, is testament to the

innovation which Quinlan has brought to the business. Quinlan
has taken the innovative step of cutting a disc out of the centre of
each wheel. The removal of this disc increased the surface of the
doughnut shaped cheese. Traditional rounds are also made.
Paste: Semi-soft, with smooth paste
The Milleens O and the dotes differ slightly in both texture

and flavour. The O is more reminiscent of traditional Milleens,
retaining a slight chalkiness at the centre of the paste and that
particular earthy signature which is unique to the Milleens rind.
By contrast the dotes are softer and more whiffy, with a more
active orange rind. They present a winning combination of
creaminess and farmyard aromas and are the equal of any
Continental washed rind cheese.
Pairings: Off-dry Gewurztraminer, still cider
Milk: Pasteurised cows

Rennet: Animal
Format: 1.2kg rounds, Milleens O 1kg, Milleens Dote
200g
Similar Style: Munster, Reblochon
Rind: Washed rind, pungent with lively orange colour
Flavour: Pungent farmyard aromas with creamy paste

and earthy
Age: 4-12 weeks
Season: Avaliable all year
Rind: Thin mould rind
81
Millhouse Sheeps Cheese
Moonshine Farm Cheese
address:
telephone:
email:
contact:
web:
address:

telephone:
email:
contact:
web:
Mill House, Killeenmore, Tullamore, Co. Offaly

057 93 44 334
info@millhouseireland.com
Beni Gerber
www.millhouseireland.com
Swiss-Austrian couple Beni and Elfie Gerber fell in love with

Ireland on holidays and decided to move here. Initially they
bought a cottage and a small amount of surrounding land.
Later they expanded with their own pure-bred flock of East
Friesian dairy sheep and started to produce cheese at their Mill
House farmhouse at Killeenmore, Tullamore, Co Offaly in 1997.
All the milk used in production is gained from their own small
flock. The couple use a traditional Swiss mountain recipe from
Benis homeland to make this wonderful cheese. Production is
seasonal, with morning and evening milking throughout the
lactation period. Only raw milk is used in production.
Millhouse is a hard, raw sheeps milk cheese made using
vegetarian rennet.
The exterior of the cheese is washed with brine when young to
develop a natural rind which hardens as the cheese ages. The
interior paste is smooth and off white in colour. The flavour
is delicate and sweet with hints of fudge and hazelnuts. The
cheeses are aged a minimum of 3 months before sale.
Beni and Elfi also produce an extra mature Millhouse which
they call Hobelkase. This is matured for 12 months or more and
is served in wafer thin slices or Hobel. Millhouse are currently
the only producers of raw ewes milk cheese from their own
herd in Ireland.
Millhouse
Milk: Raw sheeps milk from own herd
Rennet: Vegetarian
Format: 2.5kg
Moonshine Dairy Farm, Lough Ennell,

Ladestown, Mullingar, Co Westmeath
087 9934108
info@kellysorganic.com
Mary Kelly
www.kellysorganic.com
Mary and Gerry Kelly took the decision to convert their family
farm to organics in 2000. The Kellys also use biodynamic methods
on the farm. This is a system of agriculture which uses points
of the lunar calendar to determine which different jobs on the
farm should be performed. Their dairy herd consists of Friesians,
Ayreshires, and Friesian-Ayreshire crosses. They also keep some
rare breed cattle, the rarest of all being an Irish Moiled cow and
calf, respectively called Moon Shine Solas and Rua Bawn.
Similar Style: Swiss smear ripened cheeses

Rind: Natural rind, beige colour with hint of pink
Paste: Pale ivory in colour, hard, smooth paste with
occasional small air holes
Flavour: Subtle, clean and nutty
Age: 4 months plus
Pairings: Chianti
Season: Limited availability, small production
The Kellys have been making fresh cheese and yoghurt at Moon
Shine Farm at Lough Ennell, near Mullingar in Co Westmeath
since 2006. They soon realised that they needed a hard cheese
to compliment their range. Mindful of the amount of time and
effort required to develop a cheese from scratch, they contacted
dutch-trained cheese maker Marion Roeleveld. Marion was
delighted to work with them and soon developed an emmentalstyle cheese. All the milk used in production comes from the
Kellys own dairy herd and is certified organic.
Moonshine Farmhouse Cheese is a semi-firm emmentalstyle cheese made from pasteurised organic cows milk and
vegetarian rennet. The natural rind is a pale beige colour, and the
non-rubbery paste is punctuated by irregular holes. The nose is
dominated by propionic notes typical of emmental-style cheeses.
The palate offers a good balance of sweet, fruity flavours and
bassy emmental notes.
The Kellys also produce yogurt drinks, yogurt and pasteurised
unhomogenised milk with cream on top. Their product range
has received many acclaimed awards including the Overall
Champion and Best New Cheese at the British Cheese Awards

2009, Overall Winner at the National Organic Awards 2009, and
the Irish Food Writers Award in 2010.
Moonshine Organic Cheese

Milk: Organic pasteurised cows milk from own herd
Rennet: Vegetarian
Format: 5kg wheels
Similar Style: Emmental AOC
Rind: Natural rind (pale beige colour)
Paste: Semi-firm in texture, paste punctuated by
irregular, medium sized holes
Flavour: Propionic/ emmental nose with good,
non-rubbery texture, well balanced between sweet
and bassy notes
Age: Sold at 2-6 months
Pairings: Beaujolais; Valpolicella
83
Mossfield
Mossfield Organic Farm

address:
telephone:
email:
contact:
web:
Mossfield, Clareen, Birr, Co. Offaly

057 913 10 02
info@mossfield.ie
Ralph Haslam
www.mossfield.ie
continued
Mossfield Flavoured
Rennet: Vegetarian
Format: 5kg
Similar Style: Gouda
Ralph Haslam has been farming at Mossfield Farm at Clareen,

outside Birr in Co Offaly since 1970. Ralph converted to organic
farming in 1999 and developed a gouda-style cheese which
was launched in 2005. All the milk used comes from Ralphs
own herd of 80 Friesians which graze the clover-filled pasture
of Ralphs 300 acre farm on the foothills of the Slieve Bloom
Mountains. The cheese has won numerous awards during its
short time on the market including, most recently, Best Overall
Organic Product at the National Organic Award 2010.
Mossfield
Mossfield is available in a number of different flavours including

Garlic and Basil, Tomato and Herb and Cumin Seed, as well as
Plain and Mature versions. Only vegetarian rennet is used here.
Rind: Transparent waxing drying to beige colour,

darkens as the cheese ages
Paste: Semi- hard cheese with a smooth, pale yellow

paste, paste becomes harder and slightly darker with
age
Mossfield is a gouda-style cheese made from pasteurised

organic cows milk and vegetarian rennet. The cheese is covered
with a transparent plasticoat and has a yellow, semi-firm paste.
The flavour is mild and sweet, becoming more pronounced as
the cheese ages.

Rennet: Vegetarian
Format: 5kg
Similar Style: Gouda
Rind: Transparent plasticoat

Paste: Pale yellow paste flecked with dried herbs or
seeds
Flavour: Available in garlic and basil, tomato and herb
and cumin seed
Pairings: Off-dry Gewurztraminer
Flavour: Creamy and sweet when young, Mossfield

Mature has a more pronounced, deeper flavour
Age: 3 months minimum. 8 months plus for the mature
Pairings: Chardonnay for younger wheels, Alsace Pinot
Gris for more mature, Red Bordeaux
85
Mount Callan Cheddar
Old MacDonnells Farm Cheese
address:
telephone:
email:
contact:
address:

telephone:
email:
contact:
Drinagh, Ennistymon, Co. Clare

065 707 2008
mtcallancheese@eircom.net
Lucy Hayes
Michael and Lucy Hayes have been making Mount Callan

Cheddar at their 60-acre family farm in West Clare since 2000.
At one stage the couple used both milk from their own herd
of Montbeliarde cattle and a neighbours Friesians to make
two different versions of Mount Callan. The Hayes have since
decided to concentrate on cheesemaking and all the milk used
now comes from a neighbours herd of 30 Friesians.
Lucy met her future husband in a pub in Australia and the

couple settled in Co Clare. Lucy says she first got involved in
cheesemaking because she was at home with four young
children. Her interest was sparked by reading about traditional
cheesemaking methods in old books, and talking to a dutch
cheesemaker who had made cheese locally for years. Lucy began
experimenting and eventually produced a cheese she was really
happy with. She recalls walking into Sheridans Cheesemongers
in Galway with her raw milk, cloth-bound cheddar and asking
Kevin Sheridan if he would be interested in the cheese. He was
bowled over as he had been searching in vain for a raw milk Irish
cheddar for months. He happily took Mount Callan onboard.
Similar Style: Cantal, Salers, English Farmhouse cheddar
Mount Callan is a traditional handmade cheddar made with

raw cows milk and traditional rennet. The cheese is larded
with butter then cloth-bound for maturation. Susceptibility to
external cheese mites means that wheels are often stripped of
cloth before delivery and the bare rind generally has a mottled
grey/ beige appearance. The paste is more open textured than
many farmhouse cheddars. The aroma from the paste is one of
softened butter, with an aggressive cheddar-y bite on the palate.
Milk: Raw cows milk

Rennet: Traditional
Format: 15kg rounds, 4 kg truckles
Rind: Natural (cloth bound), mottled grey/brown exterior

Paste: Hard, pale yellow paste, open textured for a
cheddar
Flavour: Notes of butter, with tingly cheddar bite on the
palate
Age: 9-12 month, limited number of 18 month plus
wheels
Pairings: Cider, Viognier, also Lucy recommends
Australian Shiraz
Old MacDonnells Farm,

Glen O The Downs, Co. Wicklow
01 2829707
oldmacdonnellsfarm@eircom.net
Brian & Wendy MacDonnell
Brian and Wendy MacDonnell have had goats on their farm in

the Glen of the Downs, Co Wicklow since 1977, but only began
to commercialise their produce in the mid 1990s. All the milk
used in production comes from their own herd of Saanen goats
and their Holstein-Friesian cattle. The Old MacDonnell brand
is possibly better known for yoghurts than cheese, but the
MacDonnell family produces a range of fresh Mediterraneanstyle cheeses in a large number of different flavours.
Old MacDonnells Fresh Cows Cheese
Old MacDonnells cows cheese is a fresh cheese made using

vegetarian rennet. Old MacDonnells Farm Cheeses have a
colourful placement of olives, red pepper and rosemary on
top of the Tzatsiki; lovely colours that anoint the pretty Mini
Chevres; a weave of fresh basil leaves and sundried tomato
laced through Soft Cheese; and the Mediterranean veg running
through the Goats Greek Salad.
Similar Style: Fresh cows cheeses
Old MacDonnells Goats cheese is a fresh cheese made using

vegetarian rennet. This white fresh cheese is light and creamy
with a lively acidity.
(various flavours available)

Rennet: Vegetarian
Format: 250g tubs

Paste: Soft, fresh cheese, smooth, white in colour
Flavour: Creamy and mildly lactic
Age: Available from 2 days plus
Pairings: Chardonnay
Season: Widely available in the best shops
87

Old MacDonnells Fresh Goats Cheese
(various flavours available)
continued
Orchard Cottage Dairy

address:

telephone:
contact:
Orchard Cottage Dairy, Rigsdale, Ballinhassig,

Co Cork
086 303 78 71
Joseph Desmond
Milk: Pasteurised goats cheese from own herd

Rennet: Vegetarian
Format: 250g tubs
Similar Style: Fresh goats cheeses
Paste: Soft, fresh cheese, smooth, white in colour
Flavour: Light and creamy with lively acidity
Age: Available from 2 days plus
Season: Widely available
Joseph Desmond bought Magpie Dairies from its founders

Chris and Phil Rhodes in late August 2010. Magpie Dairies
began in the nineties when the Rhodes moved from the UK
to Ireland with their four Anglo-Nubian goats. Chris, who had
always been interested in cheesemaking, took a job with Jane
Murphy of Ardsallagh Goats Farm as a means of learning her
trade, and soon the Rhodes were making cheeses of their own.
Chris and Phil were then instrumental in setting up Mahon
Point Farmers Market, which provided a perfect place from
which to sell their cheese. The majority of Magpies production
is still sold here. Magpie Dairies cheeses are also available at
Ballymaloe Cookery School.
In 2010, Joseph moved Magpie Dairies to his familys 100

acre organic farm in Ballinhassig which specialises in beef
production. With the change in ownership and location, so
too has there been a change in name; the company and range
are now known as Orchard Cottage Dairy. As of August 2010
there are eight milking goats in the Orchard Cottage Dairy herd,
which Joseph plans to increase to 12 for 2012. His ultimate
aim is to increase the herd to 20, which he says will give him
enough milk to reach his planned level of cheese production.
Eventually Joseph would like to add a hard goats cheese to the
range, although he intends to stick with fresh cheese for at
least the next 12 months.
Joseph Desmond began working with Chris and Phil in May

2010 when he served what he refers to as his apprenticeship
in cheese-making and production. He also worked at various
markets in the area. Joseph had already completed a number
of goats cheese-making courses with Judy Wooton of Ardagh
Castle Cheese and was eager to produce his own cheese. In
addition to cheese-making courses Joseph has also recently
completed a course in organic agricultural production at the
Organic College in Limerick.
Orchard Cottage Dairy currently produces two different styles

of cheese using raw milk from eight Anglo-Nubian goats. Both
are based on a fresh 152g goats cheese. Orchard Cottage
Dairy Plain is a very mild, fresh goats cheese to be consumed
within 10 days of production. In addition Joseph makes two
different goats cheeses in sunflower oil; thyme and garlic; and
sun-dried tomato, basil and garlic. Both of these cheeses are
based on the 152g fresh cheese, divided into approximately 13
balls and preserved in oil.
89
continued
Fresh Goats Cheese
Goats Cheese in Oil
Milk: Raw goats milk from own heard
Milk: Raw goats milk from own heard
Rennet: Vegetarian
Rennet: Vegetarian
Format: 152g ball
Format: Jars containing 152g of cheese divided into 13

balls in sunflower oil
Similar Style: Fresh Goats Cheese

Rind: Fresh cheese, Brilliant white
Paste: Smooth, creamy paste
Flavour: Very mild, plain flavour yet reflecting the
richness of the Anglo Nubian goats milk.
Age: Up to 10 days
Season: Available all year (staggered breeding) Very
small production
Similar Style: Fresh Goats Cheese, Boilie

Rind: Fresh cheese, Brilliant white
Paste: Smooth, creamy paste
Flavour: Smooth and creamy, with notes of thyme and
garlic or sundried tomato, basil and garlic
Age: 4 weeks plus
Season: Available all year (staggered breeding) Very
small production
St Tola
address:
telephone:
email:
contact:
web:
Inagh Farmhouse, Ennis, Co Clare

065 683 66 33
info@st-tola.ie
Siobhan Ni Ghairbhith
www.st-tola.ie
The history of Inagh Goats farm dates back to 1978 when Meg
and Derrick Gordan began keeping goats and making cheese
to earn a living from their 25 acre holding at Inagh in North
West Clare. Meg was familiar with cheese making from her time
in Normandy, and former tea plantation owner Derrick was no
stranger to hard work.
St Tola Log
The couple made a success of the enterprise and some two

decades later were joined by a neighbour, Siobhan Ni Gharbhith,
who was interested in learning the cheesemakers art. Meg
taught Siobhan how to make cheese and a year later in 1999
Siobhan took over the running of the business. In 2000 Siobhan
built a state of the art cheese making facility at her farm near
the Gordons in accordance with EU regulations, and transferred
both cheese making and the herd to this site. All the milk used in
production comes from Siobhans own herd and one other local
goats milk producer. Siobhan has also expanded the Inagh Goat
range, and the company now produces a number of different
goats cheese products.
Format: 1kg log (regular), 1kg log (mature),

120g Crottin (regular and mature available)
St Tola is a fresh goats cheese made using raw organic milk and
animal rennet. It is available in fresh and more mature versions,
in both log and crottin formats. Young cheeses are brilliant white
throughout, with a mild, lactic, creamy flavour. More mature
St Tola has a yellowish beige rind, depending on age, and an
intriguing citrus/ herbal element.
Milk: Organic raw goats milk, some pasteurised

available, from own herd and one other source
Rennet: Animal
Similar Style: Ryefield, Ardsallagh

Rind: Fresh log (no rind), mature log (natural rind), fresh
crottin (no rind), mature crottin (natural rind)
Paste: Young cheeses are pure white on rind and
interior, mature cheeses develop a natural, pale yellow
rind
Flavour: Young St Tola log is fresh, creamy and sweet.
With increased aging the cheese develops discernable
lemon citrus notes and a very light hint of thyme, the
texture becomes more flinty with age
Age: Sold at up to two weeks mature, up to four weeks
Pairings: Loire Sauvignon Blanc
91
St Tola
Triskel Cheese
continued
St Tola Hard Goats
St Tola Divine
Milk: Organic raw goats milk from own herd and one
other source
Milk: Organic pasteurised goats milk from own herd

and one other source
Rennet: Animal
Rennet: Animal
Format: 2.2kg wheels, 450g wedge, 200g vac pac
Format: 120g tub, 1kg tub
Similar Style: Goats Tomme
Rind: No rind
Rind: Waxed rind (beige colour)
Paste: A whipped, mild, spreadable cream cheese with

a luxurious texture and a rich creamy flavour
Paste: Semi-firm to firm in texture depending on age,

pale white in colour, with marbled complexion
Flavour: Clean and sweet with a tangy, nutty flavour,
becomes flintier in texture, nuttier, drier and slightly
saltier as cheese matures
Age: Sold at minimum 3 months, up to 18 months
Pairings: Loire Sauvignon Blanc, Jurancon Sec
Age: Sold at minimum 3 months, up to 18 months

address:

tel:
email:
contact:
Killowen Orchard, Portlaw,

Co. Waterford
086 0744534
triskelcheese@hotmail.com
Anna Leveque
Anna Leveque came to Ireland from Brittany in 2006 as part

of a Teagasc programme investigating the digital divide and
its impact on the farming community. During a subsequent
placement she spent her free time milking goats for Hugh
Daniels, who supplies milk to Helen Finnegan of Knockdrinna.
Anna then began helping out at Knockdrinna and manning
market stalls in Thurles and Mallow. She spent time training
with Frank Shinnick of Fermoy Natural Cheese and on the 26th
October 2009, opened her own cheese rooms in Waterford.
The triskel is a Celtic symbol widely used in Brittany. Anna chose
this interwoven triple spiral design after her mother sent her a
box of biscuits from Brittany with a triskel on the lid. In early
2010 Anna acquired her own vat and began to experiment
with cows milk cheeses.
Anna uses exclusively raw milk in the production of her
cheeses. The goats milk comes from Hugh Daniels herd, whilst
the organic cows milk used to make Triskel comes from John
Stevensons forty strong local herd. Anna believes passionately
in raw milk. She feels it is far more natural, and safer for
cheesemaking, than cooling the milk, pasteurising it, and
waiting around. As she puts it with raw milk you just add your
starter to the fresh warm milk and off you go.
Triskel Gwenned
Milk: Raw cows milk
Rennet: Traditional
Format: 200g, 1.2kg
Similar Style: Washed-rind cows milk dried (larger
wheel contains a line of ash, similar to Morbier cheese)
Rind: Brownish rind with smooth yellow paste
Paste: Semi-firm, smooth paste
Flavour: Mild, sweet flavour taking on a farmyard tinge
with age
Age: 1 month for the younger cheese
6 to 10 weeks for the larger wheels
Season: Available seasonally
93
Triskel Cheese
Wicklow Farmhouse Cheese
continued
Triskel Dew Drop
Triskel Pyramid
Rennet: Animal
Rennet: Animal
Format: 100g
Format: 120g
Similar Style: Fresh goats cheese
Similar Style: Semi-fresh goats cheese, natural rind, dry

salted with ash
Rind: Brilliant White

Paste: Fresh goats cheese
Flavour: Brilliant white, with smooth, slightly crumbly
texture
Rind: Pale yellow mottled with grey and blue

Paste: Lines on the paste
Flavour: Smooth white paste with flinty texture
Age: up to 3 weeks
Age: 2 weeks - 4 weeks
Season: Currently seasonally available
Season: Currently seasonally available
address:
telephone:
email:
contact:
web:
Curranstown, Arklow, Co. Wicklow

0402 91713
wfcheese@eircom.net
John Hempenstall
www.wicklowfarmhousecheeseltd.ie
The Hempenstall family have been dairying at Curranstown for

over fifty years. Dairy farmer John Hempenstall identified a gap
in the market for an Irish blue brie cheese and decided to get
into cheese making. He started making Wicklow Blue in 2002,
bringing occasional vats of his milk down to in other peoples
facilities in Co Cork. This was very time consuming work but
the cheese proved popular and on 17 February 2005 John
opened a purpose built facility on his farm at Curranstown, in
Co. Wicklow. All the milk used in production comes from Johns
own herd of 60 cows.
Wicklow Blue is a blue brie style cheese made using pasteurised
cows milk and vegetarian rennet. The bloomy white rind enrobes
a butter scented, yellow paste with lined with blue green mould.
The bloomy rind gives an aroma of fresh white mushrooms and
contrasts with the creamy, buttery flavours of the paste. The blue
flavour is unpronounced and doesnt interfere with the overall
impression of creamy whipped butter and salad mushrooms on
the palate.
Wicklow Blue
Rennet: Vegetarian
Format: 1.2kg, 150g
Similar Style: Bleu de Bresse; Cambozola
Paste: Soft, pale yellow paste interspersed with blue
mould
Flavour: Creamy, buttery and mild, with little aggressive
blue flavour, the mould rind adds a very mildly white
mushroom note
Age: Available from 3 weeks, to 8 weeks
Pairings: Ctes du Rhne
95

Wicklow Baun
Rennet: Vegetarian
Format: 1.2kg, 150g
continued
Flavour: Sweet and mild

Age: Available 4 months, up to 12 months
St. Kevin Brie
Paste: Soft texture with a pale yellow colour
(Brick)
Flavour: Creamy, buttery and mild, the mould rind adds

a very mildly white mushroom note

Rennet: Vegetarian
Pairings: Sparkling Wine; Beaujolais
Format: 1kg approx
Similar Style: Camembert

Rind: White mould
Wicklow Gold
Rennet: Vegetarian
Format: 3kg, 200g
Similar Style: Knockanore; Beal Organic
Acidity: A refreshing, zingy flavour in cheese. Often

found in fresh cheeses, but also characteristic of cheddar
flavour.
Pairings: Red Bordeaux Blends, Cider
Similar Style: Camembert; Brie; St Killians; Cooleeney
Age: Available from 3 weeks, to 8 weeks
Paste: Soft texture

Flavour: Creamy and mild mushroom
Age: Available from 3 weeks to 10 weeks
Affineur: A person who purchases cheeses from

producers and adds value to the cheese by ageing them
(affinage) himself before selling them on. Traditionally
cheesemakers- themselves often farmers- simply could
not afford to hold onto cheeses and needed immediate
payment for their goods. The wealthier and betterconnected affineurs knew that they could buy young
cheeses from producers at a relatively low price, age
them, and sell them on later for a higher price. The system
is especially prominent in continental Europe in areas
specialising in the production of very long-ageing cheeses
such as Parmigiano-Reggiano and Comt. The affineur
system does not really exist in Ireland. Distributors looking
for longer aged cheeses tend to work in conjunction with
producers rather than buying cheeses and ageing them.
Ash rind: Ash has traditionally been used on the
continent to rind goats cheeses. Ash is an inert substance
which prohibits the growth of bacteria on the surface of
the cheese.
Bite: A piquant, aggressive aspect in the finish of a
cheese. Characteristic of cheddar and certain sheeps milk
cheeses. Stingingly aggressive bite can be indicative of a
faulty cheese.
Blue Cheese: A cheese inoculated with penicillium

roqueforti or penicillum glaucum during the cheesemaking
process, often added to the milk after the addition of the
starter culture. The cheese is pierced during maturation
releasing accumulated carbon dioxide from the cheese
whilst enabling oxygen to come in contact with the blue
mould within. Irish examples include Cashel Blue,
Crozier Blue, Bellingham Blue, Wicklow Blue and Kerry
Blue.
Brine: a salt solution
Buttery: rich dairy flavour. Often found in soft and semisoft cheeses.
Casein: the main protein in milk.
Chalky: refers to the texture of the paste. Most fresh
goats cheeses have a chalky appearance. In externally
ripened cheeses it may indicate under-ripeness, although
it should be noted that certain cheeses such as Ardrahan
are designed to maintain a chalkiness in their centre.
Cow-ey: Not necessarily an unclean flavour, but
reminiscent of cattle. Not a farmyard aroma.
Crystallisation: the clumping together of casein
proteins found in cheeses which have undergone
extended ageing. Eg: Extra mature Coolea.
Rind: No rind, aged under Vac

Paste: Firm closed texture with pale yellow colour
97
Curd: The solid content of the milk. It has the appearance

of milk jelly, suspended in the more translucent whey.
The curd contains large amounts of moisture which can
be expelled by cutting, salting, heating and mincing the
curd. The treatment of the curd will determine the style
of cheese produced. To make a soft Camembert-style
cheese you simply gently ladle curd into a cheese mould
to drain slightly. To make a hard cheddar cheese you salt,
mince and stack the curd to expel as much moisture as
possible.
Earthy: flavour found in milder washed rinds, such
as Durrus and Gubbeen. The flavour is reminiscent of
mushrooms, forest floor and moss.
Externally-ripened Cheese: Cheeses in which
enzyme action on the surface of the cheese causes
the breakdown of the curd within. These cheeses are
characterised by large surface areas relative to the paste
within, and relatively short ripening periods. However
certain semi-hard and hard cheeses, such as those made
by Fermoy Natural Cheese, incorporate an element of
external-ripening into their cheesemaking, smearing the
rinds of their cheeses with b.linens. Smear ripening in
harder cheeses tends to produce a milder flavour than in
semi-soft/ soft cheeses. Externally ripened cheeses may
have a washed or mould rind. Also referred to as surfaceripened cheeses.
Farmyard aroma: indicative of high level of active brevi
bacterium linens. Characteristic of washed rind cheeses.
Fresh Cheese: delicate, white cheese with a short
shelf life. It is possible to make this cheese by relying on
the natural souring of the milk without the addition of

rennet. Fresh cheese is often preserved in oil, to which
various natural flavouring have been added.
Gouda: Traditionally a Dutch-style semi-hard to hard
cheese characterised by the use of a gouda starter; curdwashing- whereby the whey-curd mix is washed with
hot water to prevent bacteria from converting some milk
sugars into lactic acid-; and the particular gouda shape,
which in side profile resembles a flattened oval. Gouda
is often coated with a breathable plasticoat or wax.
This type of rind is relatively easy to maintain during the
cheeses maturation.
Internally-ripened cheeses: Semi-hard to hard
cheeses ripened through the action of internal bacteriafrom the original starter culture bacteria, the rennet and
the milk- which slowly change the chemical composition,
and therefore the texture and flavour of the cheese.
This is a far slower process than surface ripening. Irish
examples of internally-ripened cheese include Coolea;
Mount Callan; Clonmore; and Killeen.
Junket: a term used to describe the set milk after
renneting.
Lactic: An acidic, buttermilk type flavour, refreshing
in fresh cheeses. In other styles of cheese it can be an
indicator of a cheese which is not fully ripe.
Mould Rind: Externally ripened cheeses in which the
curd is broken down through the enzyme action of a
white mould rind consisting of various Penicillium such as
P.candidum and P.camemberti. The surface mould breaks
down the chalky curd within resulting in a very soft

interior. Chemically this process involves the breakdown
of complex molecules into increasingly simple watersoluble compounds, including ammonia. The presence of
ammonia in small quantities adds to an overall impression
of complexity in the cheese, but large quantities of
ammonia render the cheese overripe and unpalatable.
Mould rind cheeses are characterised by white, bloomy
rinds, soft pastes and an aroma of mushrooms. Irish
examples include Cooleeney, St Killian, Wicklow Ban and
Wicklow Blue.
Nutty: A savoury sweetness, often found in mature hard
cheeses.
Paste: The interior of the cheese. The paste can vary in
texture from nearly liquid to very hard depending of the
type of cheese.
Pasteurisation: In milk refers to a process of heat
treatment involving various combinations of temperature
and holding times. The most common form of
pasteurisation used by Irish cheesemakers is HTST( High
Temperature Short Time) the milk is held at 72C for 15
seconds, then rapidly cooled, although other methods
are also used.
Raw Milk: Milk in its natural state. In cheesemaking
milk which has not been heated above 40C prior to the
commencement of cheese-making. Modern methods
such as thermization enable the heat treatment of milk
without pasteurisation per se. Cheeses made from such
milk may therefore be referred to as unpasteurised.
The raw milk concept therefore seeks to differentiate
between processes where milk is heat-treated prior

to cheesemaking and processes where it is not. The
40C maximum temperature is necessary to create an
environment in which starter cultures and rennet are
active in the milk, but is not a form of heat-treatment in
the conventional sense.
Rennet: A coagulant used in the separation of the liquid
(whey) and solid (curd) contents of the milk. Rennet
may be derived from animal (traditional) or vegetarian
sources. Traditional rennet generally comes from
soaking the fourth stomach of a milk-fed calf in brine
to extract the enzyme rennin. This enzyme helps the
animal to breakdown the milk in its stomach into liquid
and solid content, and serves the same purpose in the
cheesemaking process. Extracts from the stomachs of
other ruminants are occasionally used instead but tend
to produce a weaker curd. Alternatively rennet from
vegetarian sources may be used. In certain parts of Europe
cheeses have always been made using plant sources.
Portugal is famous for its soft sheeps-milk cheeses
renneted with cardoon thistle. However generally on
the continent traditional rennet is used unquestioningly,
and alternatives are rarely investigated. By contrast the
majority of Irish farmhouse cheeses are made using
vegetarian rennet, often from microbial sources. This
may be because Irish cheesemakers had the opportunity
to make a conscious choice as to which form of rennet to
use. These producers were unencumbered by the weight
of tradition and aware of importance of vegetarian
consumers to their sales. Some consider vegetarian
rennet less suitable for the production of long-aging hard
cheeses as it can produce bitterness/ biting flavours with
prolonged aging. Vegetarian protagonists counter that it
99
Index
is merely a matter of finding the right form of vegtetarian
rennet for the cheese.
Rennin: The main digestive enzyme involved in the
coagulation of the milk.
Rind: The exterior of the cheese. The rind of shortaging externally-ripened cheeses are generally edible,
albeit that they are the strongest part of the cheese. The
interaction between the flavour of the paste and the rind
in such cheeses is often key to a proper understanding
the cheeses flavour. In longer-aging cheeses the rind
serves to protect the paste of the cheese over a prolonged
period and is best not eaten.
Starter Culture: A bacterial culture added to the milk at
the beginning of the cheesemaking process. The starter
culture serves two functions. Firstly the starter ferments
lactose to lactic acid, producing a low pH environment
conducive to the operation of rennet. Secondly starters
are important to the long term development of the
cheese as it ages, acting as ripening agents in harder
cheeses. The choice of starter culture makes an important
contribution to the flavour of the final cheese.
Sweetness: often indicative of curd washing (see above)
as milk sugars have been maintained, and/ or the use of a
starter culture based on lactobacillus helviticus.
Surface-ripened Cheeses: see externally ripened
cheeses.
Thermization: A form of heat treatment whereby milk

is heated to 63C for 10-15 seconds. Thermization has an
effect on both the good and bad bacteria populations in
the milk but is milder than pasteurisation.
Washed-Rind: Externally-ripened cheese in which the
curd is broken down through the enzyme action of a
bacterial rind- primarily brevi bacterium linens. The rind
of the cheese is kept moist and salty during maturation to
encourage the growth of this pungent, orange/ reddish/
pink bacterium. The high salt content of the rind inhibits
the growth of most other forms of bacteria, whereas
B.linens thrives in this saline, high humid environment.
B.linens may also be found on the surface of certain blue
cheeses. Washed-rind cheeses are characterised by an
orangey/ pinkish rind; semi-soft to soft in texture; and
a mild to pronounced farmyard aromas. Also referred to
as smear-ripening. Irish examples of washed rind cheeses
include Milleens, Durrus, Gubbeen, Ardrahan, and Cais
Rua. Washed-rind, cows milk cheeses are the most
discernable style of Irish farmhouse cheese.
Whey: The liquid content of the milk. It is possible to
derive more solids from the whey by heating it to a high
temperature. This is used to produce ricotta.
Abbey Blue Brie

Abbey Smoked Brie
Ardagh Castle
Ardagh Castle Gjetost
Ardagh Castle Goats Cheese
Ardagh Castle Ricotta
Ardrahan
Ardsallagh Hard Goats Cheese
Ardsallagh Smoked Cheese
Ardsallagh Soft Goats Cheese
Ballintubber Cheddar with Chives
Ballyhooly Brie
Ballyporeen with Mixed Irish Herbs
Bay Lough Cheddar
Bay Lough Cheddar Smoked with Garlic & Herbs
Bay Lough Cheddar With Garlic & Herbs
Bay Lough Cheese
Beal Handmade Cheddar
Beal Organic Cheese
Beal Raw Milk Cheddar
Beara Blue
Bellingham Blue
Bluebell Falls Cygnus
Bluebell Falls Cygnus with Honey
Bluebell Falls Cygnus with Pepper
Bluebell Falls Orion
Bluebell Falls Pegasus
Cahills Ardagh Wine Cheese
6
6
7
8
9
9
9
10, 11
12
13
13
13
24
52
24
15
15
16
16
14
18
17
18
77
56
19
19
20
20
20
21
23

Cahills Origial Irish Porter Cheese
Cahills Whiskey Cheese
Cais Dubh
Cais Rua
Carlow Cheese
Carlow Cheese Flavoured
Carrigaline
Carrigaline Beech Smoked
Carrigaline Garlic & Herb
Carrigbyrne Cheese
Carrowholly
Carrowholly Cheese Flavoured
Cashel Blue
Chulchoill
Cleire Goats Cheese
Clonmore Cheese
Coolattin Cheddar
Coolea Cheese
Cooleeney Farmhouse Cheese
Corkotta
Corleggy Cheese
Corleggy Goats Cheese
Cratloe Hills
Creeny
Crozier Blue
Daru
Dilliskus
Dromana Flavoured
Drumlin
Duhallow
22
23
23
51
51
25
26
27, 28
28
28
29
31
32
60
41
33
34, 35
36
37, 38
39, 40
53
43
44
45
44
61
41
47
46
72
44
11
101
Dunbarra
Durrus Cheese
Emerald
Emerald Irish Brie
Gleann Gabhra
Gleann Oir
Glebe Brethan
Glyde Farm Produce
Gortnamona
Hegartys Cheddar
Hibernia
J&L Grubb
JOD Foods
Kerry Blue
Kilcummin
Killeen Cows Cheese
Killeen Goats Cheese
Killorglin Cheese
Knockatee Cheese
Knockalara Farmhouse Cheese
Knockalara Semi-Hard Sheeps Cheese
Knockalara Sheeps Cheese
Knockanore Farmhouse Cheese
Knockanore Flavoured
Knockanore Plain
Knockanore Smoked
Knockatee Cheddar
Knockatee Gouda
Knockdrinna Farmhouse Cheese
Knockdrinna Fresh Goats Log
Knockdrinna Goats Brined Cheese
40
48
53
30
49
54
42
55
56
40
57
59
50
60
62
76
46
67
66
66
68
75
70
72
71
73
74
73
74
75
76
78
80
79
Knockdrinna Gold
Knockdrinna Meadow Sheeps Cheese
Knockdrinna Snow
Lavistown
Maighean
Milleens
Millhouse Sheeps Cheese
Moonshine Farm Cheese
Moonshine Organic Cheese
Mossfield
Mossfield Flavoured
Mossfield Organic Farm
Old Irish Creamery Cheddar with Blueberries
Old Irish Creamery Cheddar with Chilli
Old Irish Creamery Cheddar with Chives
Old Irish Creamery Cheddar with Cranberries
Old Irish Creamery Cheddar with Herb & Garlic
Old Irish Creamery Cheddar with Irish Porter
Old Irish Creamery Cheddar with Red Wine
Old Irish Creamery Cheddar with Walnuts
Old Irish Creamery Cheddar with Whiskey
Old Irish Creamery Extra Mature White Cheddar
Old Irish Creamery Smoked Cheddar
Old MacDonnells Fresh Cows Cheese
Old MacDonnells Fresh Goats Cheese
Orchard Cottage Fresh Goats Cheese
Orchard Cottage Goats Cheese in Oil
Paddy Jack Cheese
Shandrum
Smoked Ardrahan
Smoked Gubbeen
80
80
79
79
41
81
82
83
83
84
85
84
86
63
63
64
63
64
65
63
65
64
62
64
87
87
88
89
90
90
7
35
11
58
St Brendan
St Brendan Brie Mini
St Brigid
St Brigid Beag
St Gall
St Kevin Brie
St Killian
St Tola
St Tola Divine
St Tola Hard Goats
St Tola Log
Tara Ban
Tipperary Brie
Triskel Cheese
Triskel Dew Drop
Triskel Gwenned
Triskel Pyramid
Waterford Greek Cheese
Wicklow Baun
Wicklow Blue
Wicklow Gold
Wilmas Killorglin Cheese
Wilmas Killorglin Flavoured Cheese
30
30
51
52
50
96
29
91
92
92
91
54
42
93
94
93
94
71
96
95
95
96
69
69
103
Bord Bia
Clanwilliam Court
Lower Mount Street
Dublin 2
Ireland
Tel: +353 (0)1 6685155
Email: info@bordbia.ie
Web: www.bordbia.ie
Growing the success of Irish food & horticulture

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YOUR GUIDE TO

Growing the success of Irish food & horticulture

Your Guide to Irish Farmhouse Cheese

All rights reserved. The purpose of this guide is to provide a comprehensive

Your Guide to Irish Farmhouse Cheeses

Glossary of Cheese Terms

This peerless provenance is a double-edged sword, imbuing

Each Irish artisan cheese is unique to its cheesemaker, and

Your Guide to Irish Farmhouse Cheeses

Abbey Cheese Company

Abbey Cheese Company

Cuffsborough, Ballacolla, Portlaoise, Co Laois

Abbey Blue Brie

Abbey Blue Brie is a pasteurised soft cheese, made using vegetarian

Flavour: Creamy and mild with a delicate blue flavour

Abbey Smoked Brie

Paddy Jack Cheese

Milk: Pasteurised cows milk

Milk: Pasteurised cows milk

Format: 1.5kg, 200g

Format: 5kg wheels

Similar Style: Smoked Brie

Similar Style: Dubliner, Gruyre

Rind: Smoked white

Rind: Covered in black ash

Paste: Soft pale yellow paste

Paste: Firm pale beige paste, aroma of earthy and cellar

Flavour: Smooth and creamy with a light smokey

Flavour: Mild sweet gouda notes, with earthiness from

Season: Available all year

Age: Available from 3 weeks for large wheels,15 days

Season: Available all year

Paddy Jack is a cheese made with pasteurised cows milk and

Your Guide to Irish Farmhouse Cheeses

Ardagh South, Baltimore, Co Cork

Ardagh Castle Goats Cheese

Age: Sold from manufacture onwards

Format: 3kg, 1.5kg (or by the slice)

Similar Style: Wensleydale

Ardagh Castle Ricotta

Ardagh Castle Gjetost

Age: Sold from manufacture onwards

Format: Made to order

Your Guide to Irish Farmhouse Cheeses

Ardrahan Farmhouse, Kanturk, Co. Cork

Mary Burns and her late husband, Eugene, began making

Young Ardrahan is lactic, pungent and salty. The chalky curd

Similar Style: Munster; Milleens

Ardrahan has won numerous prizes over the years including

Smoked Ardrahan has a brownish, smoked rind. The paste is

Pairings: Aromatic whites; Gewurztraminer; Beer

Rind: Washed rind

Season: Available all year. Marys own prefrence is for

Flavour: Lactic and buttery with aromas of smokey

Your Guide to Irish Farmhouse Cheeses

Paste: Semi-soft, pale cream-coloured paste, generally

Paste: Semi-soft, lightly golden coloured paste,

Flavour: Mild and creamy with notes of butter and a