Wilma’s Killorglin Cheese
Wilma's Killorglin Farmhouse Cheese is made to a Gouda recipe from Wilma's native Holland. This great recipe together with the milk from their own herd of Friesian cows grazing at the foothills of the Kerry Mountains makes a fantastic combination. The cheeses are aged for between two months, when their texture is softer and lighter, up to a year and more when the texture becomes denser.
The flavour develops from being sweet and tangy to spicy with a bite. As well as plain, they also make cheeses with cumin, garlic or cloves. Available in rounds ranging from 1kg to 10kg. Pasteurised cow’s milk/traditional rennet. Products are available by mail order, at the farm gate or at a number of local stores.
Milk type: Cow
Style: Smoked and flavoured cheese
Flavour: Smooth and milk with notes of cumin; clove or dried garlic depending on flavour
Paste: Semi-firm cheese, harder with age, yellow paste, flacked with particular flavouring
Rind: Yellow appearance, transparent, breathable, plasticoat, speckled
Age: 6 weeks to 2 years plus
Format: 2kg, 4.5kg, 10kg
Rennet: Traditional
Season available: Production seasonal but available all year
Made with raw milk: No
Milk type: Cow
Style: Hard cheese
Flavour: Smooth and mild in flavour, sweet slightly fruity, mature wheels- stronger, sweeter with more caramel flavour
Paste: Semi-firm to hard cheese depending on age, yellow to golden in colour depending on age
Rind: Yellow appearance, from transparent whey product
Age: 6 weeks to 2 years plus
Format: 2kg, 4.5kg, 10kg
Rennet: Traditional
Season available: Production seasonal but available all year
Made with raw milk: No
