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.

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.

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.

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.

Gubbeen is lightly oak-smoked by Chris Jepson at Goleen's harbour. The smoked flavour does not swamp the natural flavour of the cheese.

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.