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.

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.

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.

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.

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.

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.

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. Bronze Medal Winner 2003.