Test ProductNovember 2, 2018
Irish Black Butter – 225gMarch 11, 2019
Luxury basket of cheese – Irish Selection
Why not send the best gift – one of our cheese selections packaged in a wicker basket (perfect for paperwork afterwards!) along with a packet of Bath Fine Cheese Company biscuits and a jar of chutney chosen to compliment the cheeses.
Perfect for St. Patrick’s day, 200g each of:
Cashel Blue – Cashel Blue was developed in 1984 and is Ireland’s original artisanal blue cheese made by Jane and Louis Grubb, with the milk of a single herd in Tipperary, Ireland. Cashel Blue is made entirely by hand using the Continental style of foil wrapping to create a soft, creamy texture with a mild, sweet blueing. Cashel Blue is the ideal cheese for people who don’t like their blue cheese too salty. Made from pasteurised cows milk and vegetarian rennet.
Coolea – Coolea is an award winning cow’s milk cheese produced on the mountain farm of Dick and Sinead Willems in Coolea Co. Cork. mild and buttery developing sweeter and caramel notes Made with pasteurised milk and vegetarian rennet.
Gubeen – Made by Giana Ferguson at the Gubbeen House in Schull, Ireland. Gubeen is a washed rind cow’s milk cheese made with vegetable rennet. The milk is pasteurised and ranges from gentle and milky to pungent and savoury depending on its age. The texture is smooth and pliant. Gubeen is perfectly matched with another famous Irish export – Guinness!
Durrus -Made by Jaffa Gill at her dairy in Coomkeen, in the far southwest corner of Ireland, from the raw milk of two local GMO-free herds of cattle. Mild and creamy with strong notes of butter, this semi-soft, washed-rind Saint-Nectaire-style cheese develops stronger, headier, fruitier flavours as it matures. Durrus’ rind is coral-coloured, developing grey, yellow, and pink moulds with age; and its creamy paste contains over 55% butterfat! Durrus has justifiably won many awards. Perfect with Riesling or sparkling wine. made with vegetarian rennet.
St Tola Goat – Award winning soft goat rolled in ash from County Clare, made with raw organic goat’s-milk from the St Tola herd of Saanen and Toggenburg goats and vegetarian rennet.