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  • 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

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.

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