Corleggy Cheese
German-born Silke Cropp came to live in Belturbet, Co. Cavan in 1981. Surprised and frustrated by the lack of availability of quality cheese locally, she was determined to make her own. Through a process of trial and error she gradually developed a number of cheeses.
However since 2011, you might meet Silke's son Tom at the markets who is now involved in the making and mongering of Corleggy Cheeses. Corleggy cheeses are made using raw milk. Each milk type cheeses are made using milk from one local herd. All of Silke’s cheeses are made at Corleggy Farmhouse on the banks of the river Erne, from where she also runs cheese making courses.
Corleggy is a hard goat’s cheese made using unpasteurised milk and vegetarian rennet. The brine-washed natural rind contains a smooth ivory-white paste, which takes on a slightly deeper shade as the cheese ages. Young Corleggy Hard Goats cheese is mild, yet richly aromatic, while older cheeses become harder, stronger in flavour with more earthy notes and a discernable piquant finish.
Milk type: Goat
Style: Hard cheese
Flavour: Mild when young, yet richly aromatic, older cheeses are harder and more piquant (Nutty)
Paste: Hard
Rind: Natural
Age: 2 months
Format: 400g Unit or 2.5kg Wheel
Rennet: Vegetarian
Pairings: Sauvignon Blanc / Port
Season available: Available all year
Made with raw milk: Yes
Milk type: Goat
Style: Fresh cheese and soft cheese
Flavour: Mild, rich and runny when mature
Paste: Soft white moulded
Rind: Bloomy
Age: 2 weeks
Format: 300g log
Rennet: Vegetarian
Pairings: Port, sweet cider
Season available: Available all year
Made with raw milk: Yes
Milk type: Sheep
Style: Hard cheese
Flavour: Young Creeny is semi-hard, rich and yet delicately flavoured. At over a year this is a good grating cheese and resembles an aged pecorino, with plenty of bite
Paste: Hard rind
Rind: Natural
Age: 2 months
Format: 400g Unit, 2.5kg Wheel
Rennet: Vegetarian
Pairings: Unoaked Chardonnay, Pinot Noir
Season available: March - December
Made with raw milk: Yes
