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Bay Lough Cheese

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Cheeses

Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality.
Address:
Bay Lough Cheese
Mount Anglesby, Clogheen Co Tipperary
Contact Bay Lough Cheese
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Tel: +353 52 746 5275

Please mention ireland-guide.com when enquiring.

Bay Lough Cheese - and particularly Bay Lough Mature - is a point of pride in the area and features on many of the best menus

Bay Lough Cheese

At Mount Anglesby in the foothills of the Knockmealdown mountains, Dick and Anne Keating use the milk of a neighbouring farmer’s single herd to make the raw cows’ milk cheddar style cheese Bay Lough.


It is made with vegetarian rennet and available as Bay Lough Cheddar (sold from 3+ months, with Bay Lough Mature sold at 8+ months); Bay Lough Cheddar Smoked (sold from 3 months) and each of the young cheeses is available in a flavoured version, with garlic & herbs.


Typical of a well made traditional cheddar, it is mild and creamy-hard when young, maturing to a harder, drier texture with a good ‘bite’.


Bay Lough Cheese - and particularly Bay Lough Mature - is a point of pride in the area and features on many of the best menus, including Dermot and Christine Gannon’s wonderful Old Convent Gourmet Hideaway nearby at Clogheen.


Available from local farmers’ markets, the English Market in Cork City, and many delis and speciality shops nationwide.

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