Bó Rua Farm
Former electrical engineer Norma Dinneen makes Bó Rua cheddar on the family farm in County Cork using milk from their Montbeliarde and Friesian cows, which are tended by husband Tom. Named in honour of the rust-coloured Montbeliardes (Bó Rua is Irish for ‘red cow’), the cheese is produced on the farm from March through to October when the cows are out at pasture full time.
The ideal combination of fresh air, fertile soil and rain which produces a plentiful supply of lush grass for our Montbeliarde and Friesian cows to graze. The pure milk they produce is rich, nutritious and delicious – perfect for cheese making.
Their cheese is carefully produced and gently aged to develop a firm yet delicately creamy texture and a full, approachable flavour. From pasture to plate the Dinneen’s take time and great care to ensure they produce the finest of cheese.
Milk type: Cow
Style: Cheddar
Flavour: Creamy and nutty when young, develops a more pronounced, deeper flavour with age
Paste: Semi-hard with a smooth, pale yellow paste, mellow when younger, more full bodied and crumblier as it ages.
Rind: Coated
Age: 10 months +
Format: 5kg Wheels, Quarter Wheels, 125g/150g wedges
Rennet: Vegetarian
Pairings: Claret or cider
Season available: Available all year
Made with raw milk: No
Milk type: Cow
Style: Semi-soft washed rind
Flavour: Creamy, sweet aroma, a little nutty with a very slight smokiness from the rind
Paste: Semi-soft, with small air holes through the paste body
Rind: Washed Rind
Age: 6 weeks+
Format: 500g
Rennet: Vegetarian
Pairings: Dry white wine
Season available: May to December
Made with raw milk: No
Milk type: Cow
Style: Cheddar
Flavour: Available with “Tomato & Herbs” or “Cumin Seeds”
Paste: Pale yellow paste flecked with dried herbs
Rind: Coated
Age: 6 months +
Format: 5kg Wheels, Quarter Wheels, 125g/150g wedges
Rennet: Vegetarian
Season available: Available all year
Made with raw milk: No
