Carlow Farmhouse Cheese
Elizabeth Bradley started cheese making started on her farm at Fenagh in County Carlow in 2005. She uses a neighbour's milk to make a Gouda-type cheese from raw milk and sells in the local weekly Carlow Farmers Market. This developed further into an on-farm enterprise, milking dairy sheep (Lacaune) to make hard cheddar-type sheep cheese and sheep milk yoghurt. The cow's milk cheese continues to be made, with the addition of a raw milk cheddar, the milk collected from Dunlavin Dairy, an organic farm run by Arthur Craigie in Co. Wicklow.
Milk type: Sheep
Style: Hard cheese
Flavour: Full flavour when mature
Paste: Pale
Rind: Cloth bound
Age: 6 months to 2 years
Format: 6 - 7 kg wheels
Rennet: Traditional
Season available: From 6 months maturing
Made with raw milk: No
Milk type: Cow
Style: Hard cheese
Flavour: Milk and mellow with hints of butter; some cheeses are flavoured with nettle, chilli, cumin
Paste: Smooth yellow pale paste, semi firm
Rind: Polymer
Age: 3 months+
Format: 4 kg
Rennet: Traditional
Season available: Available all year
Made with raw milk: Yes
Milk type: Cow
Style: Cheddar
Flavour: Full savoury notes
Paste: Natural and red
Rind: Cloth bound
Age: 1 year and more
Format: 12 kg
Rennet: Traditional
Season available: From 1 year maturation
Made with raw milk: Yes
