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Cancoillotte (Cancoyotte)

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Photo Credit: Cooleeney Farm


The recipe for Cooleeney Farmhouse Cheese was invented by Breda Maher at their premises near Thurles in County Tipperary, Ireland. This is a vegetarian cheese made with both, raw and pasteurised cow’s milk from their own pedigree Friesian dairy herd.

Cooleeney is covered with a white mould rind underneath which the pale yellow pate is creamy and buttery with some chalkiness. When fully mature, the pate is soft and smooth with note of white mushroom and pleasant bitterness. Affinage takes 8-10 weeks and has a fat content of 45 per cent. Pair the cheese with sparkling wines like Beaujolais.

  • Made from pasteurized or unpasteurized cow's milk
  • Country of origin: Ireland
  • Region: Tipperary
  • Family: Camembert
  • Type: soft, artisan
  • Fat content: 45%
  • Texture: creamy and smooth
  • Rind: mold ripened
  • Colour: white
  • Flavour: bitter, buttery, mushroomy
  • Vegetarian: yes
  • Producers: Cooleeney Farm
  • Alternative spellings: Cooleeney Farmhouse Cheese

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