Knockanore Farmhouse Cheddar

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Milk: Cow, Raw Milk

Rennet: Microbial (suitable for vegetarians)

Country: Ireland, Co. Waterford

Accompaniment: Off-dry white, fruity red, ales

Produced on the hill of gold that is the translation of the Irish Cnoc an Oir that gave the parish of Knockanore its name, this cheese is one of the last truly farmhouse cheddar produced with raw milk. Eamonn and Patricia Lonergan and their staff want to make sure that all the lusciousness of the surrounding countryside goes into the making of this cheese.

Using traditional cheddaring techniques, they produce a cheese that is creamy, open textured with a subtle cheddar flavor profile and a little bite in the after-burn. The cheese is aged for a minimum of 8 months to develop the cheddar tang.