Irish Cheeses: A Comprehensive Overview Of Varieties

Ireland is known for its lush, green countryside, so it's no surprise that the country produces some of the finest dairy products in the world. With one of the longest grass-growing seasons on the planet, Irish farm animals are fed fewer growth hormones and have a more natural diet, resulting in more vibrant and delicious dairy products. Cheesemaking has long been a tradition in Ireland, with a boom in the 1970s that has continued to this day. From well-known cheddars to unique artisanal creations, here's a look at some of the most mouth-watering Irish cheeses.

Popular Irish cheeses

Ireland is known for its lush, green countryside, where grazing animals outnumber people. So, it's no surprise that the country produces some of the finest dairy products in the world. Cheesemaking has long been a tradition in Ireland, with a boom in the 1970s that has continued to this day. Irish cheese is now in high demand, with 47% of the cheddar exported to the UK.

Cashel Blue

Ireland's original blue cheese, Cashel Blue, is produced on a family-run dairy farm in County Tipperary. It was first made in the 1980s by Jane and Louis Grubb to showcase the quality of the region's grass-fed cow's milk. It is a semi-firm blue cheese with a sweet and creamy paste and a gentle, piquant tang. The Cashel operation also produces other cheeses, including Crozier Blue, a sheep's milk cheese with a sharper profile.

Gubbeen

The Gubbeen farm is a multi-faceted operation on the west Cork coast, run by the Ferguson family. They produce a range of artisan products, including cheese, smoked meats, and heirloom poultry. Their signature Gubbeen cheese is made from cow's milk and cured with brine during its 1-2 months of aging. It has a blushing exterior, a supple paste, and a complex flavour profile with notes of hazelnuts and butter.

Knockanore Smoked Cheddar

Knockanore Farmhouse Cheese is produced on a farm in Ballyneety, County Waterford, by Eamonn and Patricia Lonergan. The name means "hill of gold" in Irish, reflecting the rolling green hills of the area. Their herd of pedigree Fresian cows graze on lush grass, producing full-cream, raw cow's milk. This milk is used to make a mature white and mature red cheese, but their iconic product is the Oakwood Smoked cheddar. This variety is cold-smoked for 10 days using locally-sourced oak, resulting in a rich, subtly-smoked cheese.

Coolea Farmhouse Cheese

Coolea Farmhouse Cheese is made on a mountain farm in County Cork by Dutch-born Helen Willems and her Irish husband, Dick Willems. This award-winning cheese is made from full-fat cow's milk and has a smooth, creamy texture similar to Gouda. It is semi-hard, with a golden, buttery colour and a unique caramel flavour with hints of butterscotch, earth, and nuts. The Coolea Matured and Extra Matured varieties are particularly popular.

Cahills Whiskey Cheese

The Cahill family has been producing artisan cheese in County Limerick for over four generations. They combine two of Ireland's beloved exports—dairy and whiskey—to create a rich cheddar. Cahills Whiskey Cheese is a handmade vintage cheddar made with pasteurized cow's milk and Kilbeggan Irish Whiskey. It has a gorgeous golden hue and a creamy, smooth flavour with hints of butterscotch, pecan, and whiskey. It pairs perfectly with fruit, chutneys, or gourmet sandwiches.

Wicklow Bán

Wicklow Farmhouse Cheese is a small family farm in County Wicklow, owned by dairy farmer John Hempenstall. He began making cheese in 2005 to supplement the income of the family farm, and it has since become his primary activity. Their Wicklow Bán is a rich and mild, double-cream artisan brie with a unique flavour. The cheese is made with the farm's own pasteurized milk from their herd of Friesian cows, creating the perfect texture. It has won several awards and is a must-have on any Irish cheese board.

Irish blue cheeses

Ireland is known for its lush, nutrient-rich pastures, so it's no surprise that the country produces some of the world's finest cheeses. Among these are several notable blue cheeses, including:

Cashel Blue

Cashel Blue is Ireland's original blue cheese, first made in the 1980s on Beechmount Farm in County Tipperary by Jane and Louis Grubb. It is a semi-soft, creamy cow's milk cheese with a pale ivory or buttery colour and distinctive blue veining throughout. Its flavour strikes a good balance between saltiness and creaminess, with a tangy and slightly spicy kick from the blue veins. Cashel Blue is aged for about three months, during which it develops its characteristic flavour and texture. The cheese pairs well with fruits, nuts, and honey, and can also be crumbled over salads or melted into sauces. It has garnered considerable international acclaim, including gold medals at the International Cheese Awards every year since 2009.

Crozier Blue

Also produced by the makers of Cashel Blue, Crozier Blue is a sheep's milk cheese with a richer and sharper profile than its famous cousin.

Wicklow Blue

Wicklow Blue is a blue-veined brie produced by John Hempenstall, who started making cheese in 2005 to supplement the income from his family's dairy farm. The double-crème brie has a buttery texture with a velvety bloomy rind, and just a hint of blue veining. It is delicious as a breakfast cheese, deep-fried or melted, and served with chutney or a full-bodied wine.

Other Irish blue cheeses include Bluebell Falls Cygnus, St Tola Cranberry, and Brewer's Gold.

Irish cheddar

Ireland is known for its lush green grass, and this is reflected in its cheese production. Irish Cheddar is a variety of cheese that is made with milk from cows that graze on the country's famous grass. This gives the cheese a distinctive flavour, which is often described as buttery, grassy, and sweet.

One unique characteristic of Irish Cheddar is its coating of bright green wax, which is used to protect the cheese from bacteria and prevent further ageing. This wax coating helps to create a smooth texture and evenly distributed flavour. The term "Cheddar" refers not only to the style of cheese but also to the specific process used to make it, which includes cutting the curd into small pieces to drain the whey.

Irish goat's cheese

Ireland is known for its lush countryside and grazing animals, so it's no surprise that cheesemaking is an important part of Irish culture. While many Irish cheeses fall under the "farmstead cheese made in a Cheddar style" category, there are also many unique offerings from the country's artisan cheesemakers. One such offering is Irish goat's cheese, which has become internationally recognised.

One notable example is St Tola Goat Cheese, produced by Inagh Farmhouse Cheese Ltd in the Burren, County Clare. St Tola is known as one of the premium artisan products in Ireland and has been handmade in small batches since 1978. The cheese was originally crafted by Meg and Derrick Gordon, who established a gourmet cottage industry in the rural area. In the late '90s, the business was taken over by their neighbour, Siobhán Ni Ghairbhith, who has since transformed it into an internationally recognised brand. St Tola Goat Cheese is described as a "gourmet" and "delicious" product, founded upon local sustainable farming practices.

Another renowned Irish goat's cheese is Cnoc Dubh, meaning "black hill". This cheese is produced by Larry and Anne Maguire at their sustainable Galway Goat Farm. Started in 2012 with just 20 goats, the couple recognised a gap in the Irish dairy market for high-quality goat milk products. Cnoc Dubh is a fresh goat cheese made in a lactic style with vegetable rennet and coated with vegetable ash to aid the ripening process and give it a distinctive appearance. After 2-3 weeks, the cheese develops a light and bright creamline, and after 3-6 weeks, it takes on peppery notes.

In addition to these two standout examples, there are several other Irish cheesemakers producing goat's cheese, including Ardsallagh Goats Products, Corleggy Goat's Cheese, Killeen Goat's Cheese, and Orchard Cottage Goat's Cheese. These cheesemakers contribute to the diverse range of offerings from Ireland's dairy industry, showcasing the country's dedication to crafting high-quality, unique cheeses.

Irish cheese producers

Ireland is known for its high-quality dairy products, and its cheesemaking tradition goes back many years. In fact, 47% of the cheddar exported to the UK comes from Ireland. The country boasts a wide variety of cheeses, from artisanal varieties to cheddars and blues.

Knockdrinna Farmhouse Cheese

Knockdrinna produces Kilree Gold, a semi-hard goat's milk cheese with a golden rind and a creamy, nutty, and slightly peppery flavour.

Wicklow Farmhouse Cheese

This small family farm in County Wicklow produces Wicklow Bán, a handmade, creamy brie that rivals any French equivalent in taste.

Fermoy Natural Cheese

Based in County Cork, Fermoy Natural Cheese makes Cais Dubh, a tangy Gouda-style cheese that's slightly sharper than its Dutch equivalent.

Macroom Buffalo Cheese

Ireland's first and only herd of milking water buffalo can be found at Macroom Buffalo Cheese in County Cork. The company produces a range of cheeses, including a heavenly creamy ricotta.

Coolea Cheese

Coolea Farmhouse Cheese is a mild and creamy Gouda-style cheese with a golden, semi-hard texture and a toffee and cashew flavour.

Inagh Farmhouse Cheese

Inagh's St Tola Ash Log is a goat's cheese with a black ash rind that adds a subtle smoky flavour. The cheese has a smooth texture and a full flavour.

Durrus Cheese

Durrus Farmhouse Cheese was developed in 1979 and has a range of flavours depending on its age, from mild and grassy to rich and earthy.

J&L Grubb

Crozier Blue is a handmade, semi-soft, blue-veined, medium-strength blue cheese with a creamy texture. It's made with sheep's milk.

Dingle Peninsula Cheese

German cheesemaker Maja Binder, who honed her craft in Switzerland and Germany, now produces an array of seasonal semi-hard and hard cheeses in Dingle, County Kerry. The shining star is the Dilliskus, a semi-soft cheese made from raw cow's milk and infused with Dulse seaweed, giving it a trademark dark marbled look and a salty, spicy finish.

Cahills Cheese

The Cahill family has been making cheese for over four generations. Their Cahills Whiskey Cheese is a handmade vintage cheddar made with Kilbeggan Irish Whiskey. It has a gorgeous golden hue and a creamy, smooth flavour.

Ardrahan Cheese

Ardrahan Farmhouse Cheese is semi-soft with a pungent aroma. It has a buttery, textured, honey-coloured centre and a complex flavour.

Fivemiletown Creamery

Fivemiletown's Boilie is a goats cheese made from soft, creamy cheese pearls marinated with herbs and peppercorns in a garlic-infused oil.

Carrigaline Cheese

Carrigaline Cheese produces a range of cheeses, including a creamier version of Wensleydale with a full-on flavour that goes well with a crunchy cracker.

Gubbeen

Gubbeen Cheese is a surface-ripened, semi-soft, cow's milk cheese with a distinctive pink and white rind. It has a creamy flavour with mushroom and nutty aftertastes.

Sheridans Cheesemongers

Sheridans 15 Fields Cheddar is a gorge cheddar-style cheese with a compact texture and a clean, long flavour, incorporating gentle acidity and earthy and sweet flavours and aromas.

Other notable Irish cheese producers include Bluebell Falls Cheese, Knockanore Farmhouse Cheese, Old Irish Creamery, and St Killian Cheese.

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