Boyne Valley Bán

Boyne Valley Bán

200g
€8,00
€8,00
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Boyne Valley Bán
  • Boyne Valley Bán
  • Boyne Valley Bán
Boyne Valley Bán

Ireland · Boyne Valley, Co Meath

Boyne Valley Bán

€8,00
€8,00

Boyne Valley Bán is a semi-hard, tomme style cheese with a slightly crumbly texture and a natural rind. It has a clean, grassy lactic tang and lightly nutty finish.
ProducerBoyne Valley Farmhouse Cheese TypeFirm RennetVegetarian RegionBoyne Valley, Co Meath MilkGoat RindNatural
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Boyne Valley Bán

Boyne Valley Bán is a white goat’s cheese similar in style to a French Tomme cheese made in Co Meath by Michael and Jenny Finegan. The cheese has won many awards and stands out for its great texture and flavour. This cheese works great on cheese boards as well as crumbled into cold pasta dishes or shaved onto salads.
Serving & Storage
Ingredients & Allergens

Pasteurised Goat MILK, Culture, Salt, Rennet, Lysozyme (from EGG)

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Boyne Valley Farmhouse Cheese

Meet Our Producers

Boyne Valley Farmhouse Cheese

Rathkenny, Co. Meath, Ireland

The Finegan family farm 280 acres of land in the Boyne Valley including cereals, cattle and goats. The farm has been in the Finegan family since the early 1930’s when it was bought by Michael’s grandfather. It is the core of what was then Mullagha House and Estate, which dates back to the 16th Century. Michael and Jenny Finegan run the goat enterprise at Mullagha farm together; they started in 2007 and have grown the herd of Saanen, Alpine, Toggenburg and Anglo Nubian to around 300 milkers. Michael and Jenny firmly believe that the lush grasses of the Boyne Valley truly influence the cheese and impart a unique flavour.

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