Camembert-style with a medium flavour Irish Farmhouse cheese. Pasteurised cow’s milk. It has a white mould rind. Pale yellow paste, generally with some chalkiness at the centre, 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. Cooleeney is fully mature at 8-10 weeks. It goes well with sparking wines such as Beaujolais and  is an excellent cheese for cooking, try it deep fried with a fig and port sauce.