Produced at their farm west of Cork city, Ann and Pat O’Farrell’s versatile semi-soft Carrigaline Farmhouse Cheese is handmade in three flavours (natural, garlic & herbs and smoked) and widely available.
The milk from their pasture-fed Friesian cows is pasteurised on site, and the cheese is made with vegetarian rennet without the use of any artificial preservatives or additives.
It is made in 1.8 kg waxed rounds and 200g and 400g mini rounds, and vacuum-packed slices are also available. Sold from 10 weeks, when the flavour is mild and delicate, it develops a pleasing tang when aged for over 12 weeks.
Accolades include success at the British Cheese Awards on numerous occasions, and it makes a delicious addition to the cheeseboard, or to use everyday, either raw or in cooking.
Carrigaline Farmhouse Cheeses are available in major supermarkets and many speciality food stores in Ireland, and at selected outlets abroad.
