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Fermoy Natural Cheese Co

Producer

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:
Fermoy Natural Cheese Co
Strawhill, Fermoy Co Cork
Contact Fermoy Natural Cheese Co
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100%
1 votes
Tel: +353 25 31310

Please mention ireland-guide.com when enquiring.

Frank and Gudrun Shinnick have been making cheese on their farm near Fermoy since 1996, and now produce a range of eight cows’ milk cheeses - all produced from the milk of Frank’s herd of pedigree Holstein Friesians

Fermoy Natural Cheese Co

Frank and Gudrun Shinnick have been making cheese on their farm near Fermoy since 1996, and now produce a range of eight cows’ milk cheeses varying from soft to mature hard cheeses - all produced from the milk of Frank’s herd of pedigree Holstein Friesians, and using traditional rennet.


The long grazing season on the fertile pastures of the Blackwater River valley produces the very best of raw milk - the perfect ingredient for Gudrun, who has wide experience in cheesemaking on the continent and has earned acclaim for a number of her Fermoy cheeses.


The Shinnicks’ best known cheeses are St Gall, a semi-firm cheese made in 5kg wheels with a natural rind and mild when young 6-8 weeks), maturing to develop a sharper flavour; St Brigid, which is made in a 2.5kg loaf and semi firm with a mild, buttery flavour; Cais Dubh, a hard, smooth black waxed cheese with a mild tang made in a 5kg wheel and also available with fenugreek; and Ballyhooly Blue, a creamy blue made in 8kg and 0.75kg wheels and sold at 3-4 months.


Other cheeses in the range are St Brigid Beag, Emerald, Corkotta - and the wonderful Hibernia, which is a hard cheese with a firm yellow paste made in big 12kg wheels and aged for at least 12 months before going on sale. It is much sought after for its depth of flavour and piquancy, but availability is limited.


Sold at speciality outlets, including The Pig’s Back at the English Market.

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