Coolattin Farmhouse Cheese is Ireland's only cloth bound raw milk cheddar. Produced in the hills of West Wicklow near the Carlow border by Tom Burgess, the farm produces their raw milk cheddar using milk from their own pasture fed Friesian cows. The cheese is made seasonally, with milk taken directly from the morning milking and processed immediately to preserve freshness and flavour. Known for its “pasture to cheddar the same day” approach, Coolattin focuses on traditional farmhouse methods, slow maturation, and high-quality milk from clover-rich grazing. The result is a range of award-winning Irish cheddars with a firm texture and a rich, evolving flavour profile that reflects the farm’s land and herd.
