Our Cheeses

• Cooleeney Farmhouse Cheese
  Milk:	Raw cow’s milk, pasteurised cow’s version available, from own herd.
  Texture:	White mould rind. 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:	Fully mature at 8-10 weeks
  Pairings:	Sparking wines; Beaujolais
  Rennet:	Vegetarian
  Format:	1.7kg, 200g minis

   

• Dunbarra
  Milk:	Pasteurised cow’s milk from own herd
  Texture:	White mould rind. Semi soft, with a mild
  Flavour:	Creamy, and buttery. Available in 3 flavours: plain, garlic and dill and pepper and poppy seed.
  Age:	Fully mature at 8-10 weeks
  Pairings:	Sparking wines; Beaujolais
  Rennet:	Vegetarian
  Format:	1.7kg, 180g minis

   

• Gortnamona
  Milk:	Pasteurised goat’s milk from nearby herd
  Texture:	White mould rind. Silver-white, soft paste, chalky with creaminess developing towards the rind.
  Flavour:	Mild and creamy with a delicate aroma of white mushroom from the rind
  Age:	Fully mature at 8-10 weeks
  Pairings:	Sauvignon Blanc, unoaked Chardonnay
  Rennet:	Vegetarian
  Format:	1.7kg, 190g minis

   

• Tipperary Brie
  Milk:	Pasteurised cow’s milk from own herd
  Texture:	White mould rind. Soft yellow paste, with narrow band of chalkiness, when fully matured the paste is smooth all the way through.
  Flavour:	Mild and creamy with hints of butter, undergrowth and wet grass.
  Age:	Fully mature at 8-10 weeks
  Pairings:	Sparkling Wine.
  Rennet:	Vegetarian
  Format:	3kg, 200g minis

   

• Darú
  Milk:	Pasteurised cow’s milk from own herd
  Texture:	Natural rind, grey and dusty appearance. 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.
  Flavour:	Mild and buttery, with notes of earth and cellar coming through from the rind.
  Age:	Fully mature at 9 months
  Pairings:	Pinot Noir; Viognier.
  Rennet:	Vegetarian
  Format:	1.7kg, 350g

   

• Gleann Óir
  Milk:	Pasteurised goat’s milk from own herd
  Texture:	Natural rind, mottled with grey appearance. White, semi-firm cheese with irregular holes throughout the paste.
  Flavour:	Robust and earthy with hints of cellar and mushrooms.
  Age:	Fully mature at 9 months
  Pairings:	Viognier.
  Rennet:	Vegetarian
  Format:	1.7kg, 350g

   

• Maighean
  Milk:	Raw cow’s milk from own herd
  Texture:	White mould rind. Soft cheese with creamy yellow paste.
  Flavour:	Robustly flavoured with creamy texture and earthy, animal notes.
  Age:	Fully mature at 8-10 weeks
  Pairings:	Cider
  Rennet:	Vegetarian
  Format:	1.7kg, 200g