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| Untitled Document Untitled Document Untitled Document Ardrahan West Cork Washed rind cheese. Has a distinctive earthy aroma. Beneath the washed rind, the deep yellow interior is firm and slightly chalky. The finish is reminiscent of a young Gruyere. Silver medal Winner 2003. |
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Bigger Picture | Untitled Document Untitled Document Cooleeney Tipperary Cooleeney is a Camembert-style Irsih cheese made by hand. Full flavoured and grassy, with a distinct aroma of mushrooms when ripe. Cooleeney has a rich, semi-liquid interior. |
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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. |
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| Untitled Document Untitled Document Untitled Document Desmond Sean Ferry, Schull, West Cork After studying cheese-making in Switzerland, Sean returned to Ireland to make this hard, granular cheese. Deep-cream coloured with a thick, hard rind, the flavour is intense and spicy. Can be used like a Parmesan. |
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| 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. |
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More Information | Untitled Document Untitled Document Untitled Document Gabriel Made on the same farm as Desmond this is a hard, granular cheese with a deep, fruity flavour and a mellow aftertaste. Can be used like a Parmesan. |
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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. |
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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. Bronze Medal Winner 2003. |
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