| | |

More Information | Untitled Document Untitled Document Untitled Document Cashel Blue Louis Grubb, Fethard, Tipperary A medium-flavoured blue with a melt in the mouth creaminess, this cheese is less salty than the majority of blues. Ireland's most famous cheese. |
| Please choose amount required
|
|

Bigger Picture | Untitled Document Untitled Document Cooleeney Tipperary Cooleeney is a Camembert-style Irish cheese made by hand. Full flavoured and grassy, with a distinct aroma of mushrooms when ripe. Cooleeney has a rich, semi-liquid interior. |
| Please choose amount required
|
|

| Untitled Document Untitled Document Untitled Document Crozier Blue County Tipperary, Ireland Made by Jane and Louis Grubb (who make Cashel Blue) this lightly veined ewes milk blue cheese has a creamy texture and a mildly sweet flavour. The taste is 'biscuity' and not unlike cream crackers. |
| Please choose amount Amount required
|
|

| Untitled Document Untitled Document Untitled Document Durrus (Best Irish Cheese 2003) County Cork, West Ireland Durrus is produced in the style of Tomme de Savoie. The humid, warm, salty conditions of the South West tip of Ireland are ideal for the making of this creamy wash rind cheese. |
| Please choose amount required
|
|

More Information | Untitled Document Untitled Document Untitled Document Untitled Document Smoked Gubbeen Giana Ferguson, Schull, West Cork Gubbeen is lightly oak-smoked by Chris Jepson at Goleen's harbour. The smoked flavour does not swamp the natural flavour of the cheese. |
| Please choose amount required
|
|

More Information | Untitled Document Untitled Document Untitled Document Untitled Document Gubbeen T and G Ferguson, Schull, West Cork Generations of Fergusons have been farming at Gubbeen House on the South West tip of Ireland. The salty sea air is perfect for this type of cheese which has a silky, pliable texture and a fresh, milky flavour. |
| Please choose amount required
|