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Is a soft mould ripened pasteurised cow’s milk cheese from the heart of Co. Tipperary, made by the Maher family from the herd of cows on their farm. The cheese is similar to a French Camembert. The flavour is rich with hints of oak and mushroom which increases when matured for a further 3 to 6 weeks. After maturation the paste becomes less chalky and runnier.

Made using raw milk from a pedigree herd of Friesian cows that graze on the lush rolling hills of the Co. Waterford countryside. This cheese is made using traditional cheddaring techniques which involve stacking the cheese curds on top of one another to produce a firm but slightly open textured cheese. Matured for six months, this vintage white cheddar is mild with subtle sweet and creamy tones, but with enough of a tang to satisfy real cheese lover.

A mellow blue cheese, made with raw milk. The complex nature of raw milk gives the cheese a “long” taste. With the sensation of white chocolate it will coat the tongue giving an array of flavours, from the piquant spicy blue flavour, when you get a bite of the blue, to the nutty/buttery flavours towards the rind.