Cooleeney 200g
About This Cheese
Cooleeney comes with a pale-yellow paste, generally with some chalkiness at the centre, but when fully ripened the paste is soft and smooth. The flavour is creamy and buttery with hints of grass, flowers and wet pastures with distinguishable white mushroom notes coming through on the finish.Â
€4.65
TypeSoft
Rennetvegetarian
RegionMoyne, co Tipperary
ProducerMaher
Milkcow
RindPenicillium Candidum
Story
Cooleeney was among the first cheeses we sold on our market stall in Galway. It’s a camembert style Irish cheese with a white mould rind and usually fully mature at 8-10 weeks. The Mahers’ cheese is lighter and more floral than your average camembert and we really enjoy it with a slightly chalky centre surrounded by ripe paste.
Producer
Cooleeney farm is tucked into the Tipperary countryside, home to clover rich grass and Cooleeney Farm’s herd of Friesian cows. Breda began making her bloomy-rind cheese Cooleeney in 1986 as a way to make a better living from the family dairy farm, located outside Thurles in Co. Tipperary. Cheese seemed like a good way to increase the value of the milk from the family’s herd and Cooleeney has thrived with the help of several generations of the Maher family.
Goes Well With
FAQs
View All Cheese Related FAQsNutritional Information
- Nutritional Information
| Average Values per 100g | Method | |
| Energy kJ/kcal | 1185/285.5 | AOAC |
| Protein | 16.2g | Kjeldahl |
| Carbohydrate | 3.3g | AOAC 950.46 |
| Â Â Â Â Â Â Of which sugars | <0.5g | AOAC 974.46 |
| Fat | 23.05g | AOAC: 905.02 Ro-Go |
| Â Â Â Â Â Of which saturates | 14.63g | AOAC |
| Â Â Â Â Â Polyunsaturates | – | – |
| Â Â Â Â Â Monounsaturates | – | – |
| Fibre | <1g | AOAC |
| Sodium | 524mg | AM/C/1002 |
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| Ingredient |
| Pasteurised Cow’s Milk |
| Salt |
| Starter Culture |
| Vegetarian Rennet |
| Mould |
