Carrigaline Cranberry cheese with packaging on a wooden surface against a white brick wall.

Carrigaline Cranberry Wedge

150g
€5,00
€5,00
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Carrigaline Cranberry cheese with packaging on a wooden surface against a white brick wall.
  • Carrigaline Cranberry cheese with packaging on a wooden surface against a white brick wall.
  • Assorted cheese, fruits, and crackers on a wooden board with a jar of jam and red berries in the background.
Carrigaline Cranberry Wedge

Ireland · Carrigaline, Co. Cork

Carrigaline Cranberry Wedge

€5,00
€5,00

Mild flavours and a delicious, buttery consistency with cranberries studded throughout.  
 
 
ProducerCarrigaline Farmhouse Cheese TypeSemi-firm RennetVegetarian RegionCarrigaline, Co. Cork MilkCow
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

Carrigaline Cranberry Wedge

Carrigaline Cranberry Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Sweet dried cranberries are then folded through the curd before shaping and maturing, giving a mild, creamy cheese with a fruity finish.
Serving & Storage
Ingredients & Allergens
Recipes

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

No recipes are linked to this product yet, explore our full library of recipes for inspiration.

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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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Meet Our Producers

Carrigaline Farmhouse cheese

Carrigaline, Co. Cork

Carrigaline cheeses are all made by hand on the O’Farrell family dairy in south east Cork. Fresh milk from Friesian cows is delivered daily from a neighbour’s farm to make the full range of Carrigaline cheeses. Pat developed his cheese recipes while studying cheesemaking at UCC. After careful recipe refinement and offering loads of tastings to locals, he developed his recipes to the cheeses we carry

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