Bay Lough Cheese
| Bay Lough Cheese | |
|---|---|
| Country of origin | Ireland |
| Region | County Tipperary |
| Town | Clogheen |
| Source of milk | Friesian Cows |
| Pasteurised | Mostly No |
| Texture | Closed |
| Weight | 3.5 kg (7.7 lb) wheels, 3-400g waxed sections |
| Aging time | 3-4 months, min 8 months for mature |
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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.[1]
Originally an attempt to provide her family with cheese from their surplus milk, Anne's experiments in cheese making were hampered by a lack of experience and knowledge. After a number of relatively unsuccessful attempts, an improved cheese was developed that had business potential.[2] Typically considered a trade that must be taught, the Keating's are Ireland's only self-taught cheesemakers.[citation needed] They were also among the early adopters of naturally bandaging (coating with wax) cheese.[3]
Contents
Products
- Bay Lough Cheddar is prepared with a yellow wax rind.
- Bay Lough Cheddar Smoked has a brown wax rind.
- Bay Lough Cheddar with Garlic and Herbs has a black wax rind.
- Bay Lough Cheddar Smoked with Garlic and Herbs is produced with an orange wax rind.
Awards
1994 Royal Dublin Show - First Prize[2]
See also
References
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