Sean and Deirdre Fitzgerald followed their dream to produce a hand-made sheep’s cheese on their family farm in Cratloe, Co. Clare. With that dream and a desire to work with nature, they painstakingly pored over every aspect of the farmhouse cheese, manufacturing process. Travelling to the Netherlands, England and Frances, they learned from the experts and cheese producers.
Bringing this knowledge and skill back home, they went on to produce Ireland’s first sheep’s cheese back in 1988. Over 30 years later, nestled between the Cratloe Hills and the River Shannon in the West of Ireland on their family farm, they continue to adapt and change to produce the special taste and flavour of Cratloe Hills Sheep’s Cheese.
Now sourcing sheep’s milk from local farmers. Cratloe Sheep’s Cheese stands for small, handmade productions and a desire to work with nature. It is highly nutritious, easily digested and suitable for people with cow dairy intolerances. It is rich in bone-building calcium, protein and other minerals.
Milk type: Sheep Style: Hard cheese Flavour: Mild, sweet and appley when young. Own style - pecorino Paste: Semi-firm texture, with very pale yellow paste. Rind: Light wax was added to natural rind Age: From 3 months Format: 125g, 450g portions, 2.5kg rounds Rennet: Vegetarian Pairings: Sangiovese, Jurancon Sec Season available: Available all year depending on stock Made with raw milk: No
Milk type: Sheep Style: Hard cheese Flavour: Developing more nuttiness and caramel notes as the cheese ages. Own style - parmesan when mature Paste: More mature cheeses have a harder, more granular texture Rind: Light wax was added to natural rind Age: From 8 to 14 months Format: 125g, 450g portions, 2.5kg rounds Rennet: Vegetarian Pairings: Sangiovese, Jurancon Sec Season available: Available all year depending on stock Made with raw milk: No
