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 a 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.