Knockalara
Agnes and Wolfgng Schliebitz have been making cheese on their farm in West Waterford since 1990. They imported a number of Friesland ewes from the continent and build up a flock of dairy sheep. Over time the demands of milking, cheese making and attending local farmers markets proved too great. When sheep milk became available the decision was made to buy the milk.
All cheese made at Knockalara Farmhouse Cheese Company is made by hand using traditional cheese-making methods. Only the best quality milk and a vegetarian approved rennet substitute is used to produce the cheese. All cheeses are made from pasteurised milk and are free from artificial colours, flavours or preservatives. No genetically modified ingredients are used.
Milk type: Sheep
Style: Fresh cheese and soft cheese
Flavour: Sweet, mildly lactic and creamy
Paste: Pale white coloured paste, firm but creamy
Age: 10 days to 5 months
Format: 1.5 kg
Rennet: Vegetarian
Pairings: Crisp dry white wines
Season available: Available all year
Made with raw milk: No
Milk type: Sheep
Style: Fresh cheese and soft cheese
Flavour: Fine herbs, Black pepper, Olive oil
Paste: Pale white , creamy
Age: 1 week to 3 months
Format: 140 g cheese in oil
Rennet: Vegetarian
Season available: February to November
Made with raw milk: No