Cashel Blue
Produced by Jane and Louis Grubb, Cashel, Co.Tipperary
A cow’s milk blue with a pleasant firm and cream edge, and mouth-watering tanginess

Kilree Goats
Produced by Helen Finnegan, Knockdrinna Cheese, Stoneford, Co. Kilkenny
Pasteurised Goat’s milk. Mild goat’s cheese, with subtle hazelnut flavour in the finish. “Supreme Overall Winner of Great British Cheese Awards 2011”

Produced by Dick Willems, Coolea, Macroom, Co Cork
Pasteurised Cow’s milk, classic Gouda-style cheese, almost toffee-like flavour and crystalline consistency.

Pont L’Eveque, AOC
Normandy, France
Unpasteurised cow’s milk, washed rind, soft centre, fine texture with pungent aroma

Produced by Gillot, Normandy
Raw Cow’s milk, soft mould rind, full and pungent flavour with traces of mushroom, butter and grass

Kanturk, Cork
Ardrahan is a semi-soft cheese which has a buttery textured honey-coloured centre with a delicate flavour and nutty overtones

St Maure Ash AOC
Loire Valley, France
Raw goat’s milk, an ashed goat’s cheese with a fine texture, musty citrus flavour and an aroma of walnuts.

Hegarty’s Cheddar
Whitechurch Co Cork
Traditional cloth bound cheddar, a distinct earthy flavour and a pleasant crumbly texture

Reblochon AOC
Savoie, France
Raw cow’s milk cheese with a stray coloured rind, rich creamy paste like texture, lingering notes of nuts and smoky aroma.


Cheese plate – to include a selection of all cheeses