Ardrahan

Ardrahan means 'height of the ferns'. The cheese is made by Eugene and Mary Burns from the milk of their own cattle, the oldest registered Fresian herd in Ireland. 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.

Boilie

A delicious goats' milk cheese used as a snack, in a salad or as a starter. Each Boilíe is gently rolled by hand into a ball and then preserved in sunflower oil.

Cashel Blue

Cashel Blue was the first blue farmhouse cheese to be made in Ireland. The Grubb's farm is about five miles from the Rock of Cashel, which dominates the local landscape. 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.

Cooleney

The flavour when ripe isrobust, soft creamyto buttery in texture with a "mushroomy" tanginess unlike any other soft ripened cheese. Full flavoured and grassy.

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.

Durrus

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

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.

Smoked Gubbeen

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

Smoked Knockanore

Wonderfully strong, heavily oak smoked cheese using mature oakwood from Eamon and Patricia Lonergran. Free from all artificial flavourings & preservatives.