Wilma O’Connor started making the traditional gouda-style cheeses of her native Holland here in the 1980s and now has a small all-year production of both plain and flavoured cheese.
Sold as Wilma’s Killorglin Cheese and Wilma’s Killorglin Flavoured Cheese, both styles are made with milk from their own herd (originally raw milk, now pasteurised), and are sold both young (semi-hard, from 6 weeks) and mature (hard, over a year).
The flavoured cheeses are very much in the Dutch tradition and mild-tasting, with cumin, clove or dried garlic flavours. The plain cheeses are mild when young, developing a harder texture and more caramel tones with age - and for serious cheese lovers, the big wheel of vintage plain (over 2 years old) is the one to look out for, displaying real character.
Killorglin Cheeses feature on menus in the area and, although mainly sold by Wilma at local markets, a few speciality shops around the country also stock them.