Tom Burgess makes Coolattin Cheddar in summer using the fresh (unpasteurised) milk from the farm's own herd of pasture-fed Friesian-Jersey cows
Made on the Burgess family’s farm in the Wicklow hills, on the border of counties Wicklow and Carlow, Coolattin is one of only a few authentic cheddar style Irish farm cheeses - and its high quality has been widely recognised, with one high point being a bronze medal at the World Cheese Awards (2009).
Tom Burgess makes Coolattin Cheddar in summer using only the fresh (unpasteurised) milk from the farm's own herd of pasture-fed friesian cows - his motto is ‘from pasture to cheddar the same day’.
Matured for at least a year before sale to allow the nutty flavour to mature, Coolattin is easily recognised by its distinctive red wax and the contrasting hard, pale yellow interior.
You’ll find Thomas’s stall at Farmleigh, Carlow and Kildavin markets. It’s also on sale at Avoca Rathcoole; Lilliput Stores Stoneybatter; and Ward's Fruit and Veg, Tullow - and you’ll see it in some of the country’s best menus too.
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