Derg: Hard, raw cow’s milk cheddar. Sweet and tangy, this cheddar is made only during the summer and aged for 9-12 months.
Killeen: Firm, goat’s milk cheese. The flavour is fresh, clean and milky, with notes of caramel, nuts and a very slight lactic note in the finish.
Délice de Bourgogne: Soft, double cream, pasteurised cow’s milk cheese. Surrounded by a white bloom rind smelling faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream.
Crozier Blue: Pasteurised, Ewe’s milk cheese. Crozier has a rich, salty, well rounded flavour.
Mini Durrus: Semi-soft washed rind cheese made using raw cow’s milk. Full bodied, long flavours and aromas of hay and wet soil.
Gortnamona: Soft, pasteurised, goat’s milk cheese. A subtle goats milks cheese with a nutty mushroomy