Ardrahan Farmhouse Cheese creates two varieties of cheese. They originate from Ardrahan Farmhouse, Kanturk, County Cork in Ireland. The two varieties are Ardrahan and Duhallow. Eugene and Mary Burns first made Ardrahan cheese on their farm in County Cork in 1983 using traditional techniques. Both varieties are made entirely from the milk of the Burns' cow herd, which is composed of Friesian cows.
Cooleeney Farm produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary, Ireland.
Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen.
Corleggy Cheeses is an Irish farmhouse making a selection of cheese in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from local farmers.
J&L Grubb was set up by Jane and Louis Grubb in 1984 at their farm in Beechmount, near Fethard, South Tipperary. Jane originally experimented in an old copper brewer's vat before settling on the recipe for their first cheese, Cashel Blue.
Florence Lucy Appleby MBE was an English traditional cheesemaker. She created 'Mrs Appleby's Cheshire' which by the time of her death was the last remaining Cheshire cheese to observe the traditions of using unpasteurised milk from the farm herd, being bound in calico cloth and matured on-farm. Lucy went on to co-found the Specialist Cheesemakers Association to defend the use of unpasteurised milk in cheesemaking.
Beecher's Handmade Cheese is an artisan cheesemaker and retail shop with locations in the Pike Place Market, Seattle, Washington and New York City's Flatiron District. The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City.
Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large scale operations, often shipped and sold right away.
Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 Domesday Book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.
Cahill's Farm Cheese is handmade Cheddar cheese from Newcastlewest County Limerick in Ireland. Cheese has been made on the Cahill family farm since the 1950s, but it was not until the 1980s that Cahill's began commercial cheese production end export.
Carrigaline Farmhouse Cheese is a semi-soft cheese made from cow's milk. It originates from Carrigaline, County Cork in Ireland. Pat and Anne O'Farrell have produced their cheeses on their farm in County Cork since 1988 using milk from their Friesian cow herd. Today, the O'Farrell family business has grown into a leading producer of artisan cheese found across all Irish retailers and beyond. The naturally smoked cheese has received numerous accolades in various international cheese awards.
Béal Organic Cheese is the first organic cheddar cheese in Ireland. The cheese won a silver medal at the World Cheese awards in 2009.
Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001.
Gleann Gabhra is a small award-winning Irish cheese company owned by Dominic and Fionnuala Gryson located in Macetown near the Hill of Tara in County Meath, Ireland, producing a single cheese, Tara Bán, a mild-flavoured goat's Cheddar with a firm texture and brilliant white colour. Dominic and Fionnuala Gryson began producing cheese here in 2010 using pasteurised milk from his herd of goats.
Ardagh Castle is an Irish cheese producer owned by Gwynfor Owen and Christine Owen. It is located on their farm at Baltimore, County Cork. Founded by Judy Wotton, the current owners acquired Ardagh Castle in 2014 and have continued to make cheese in the same way. Three types of cheese are made. All are farmhouse cheeses, handmade using raw milk sourced from their small herd of Anglo-Nubian goats. Production of the cheese is very small and it is sold at Skibbereen farmers market.
Ardsallagh Goat Farm is located at Carrigtwohill County Cork. Three types of cheese are made from their own herd and from locally sourced goat's milk. The cheeses are suitable for vegetarians.
Bay Lough Cheese is an Irish dairy owned and operated by husband and wife, Dick and Anne Keating. Bay Lough Cheese produces cheddar-style cheeses using vegetarian rennet and unpasteurised milk. A small amount of cheese is also produced using pasteurised milk.
