Cheese Fest

We love cheese


Now there’s a cheese that looks like a proper rustic, traditional farmhouse cheese that has been made for many generations. It is however, a relatively modern creation, first produced in 1976.



From the rugged, but lush Atlantic coast of the furthest south western corner of Ireland. The Beara Peninsular, County Cork, is home to the herd of Friesian cows that provide the milk for this cheese, giving it almost alpine like qualities.

On the outside, its course orangey, light brown rind smells somewhat like a Parisian concrete pissoir: earthy with an overpowering ammonia content.

The pate, is rubbery, soft and yielding, with a waxy feel and look. The smell is pleasantly milky with no trace of the ammonia that so dominates the rind.

The smooth, waxy texture has a mild, slight bitter edge at first bite, that quickly fades, revealing a subtle Morbier like herbaceous, alpine flavour with vague, but elusive hints of caramel that you’re never really certain were there.

All in all, it’s a good cheese. Pleasant, but not terribly exciting.

Manufactured by Milleens Cheese Ltd.

Purchased from Cheesology

Reviewed by Nick and Olympia, 2018


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