In custom built cheese-making premises at their farm in beautiful West Waterford, Agnes and Wolfgang Schliebtz make a range of sheeps
Knocklara Farmhouse Cheese
In custom built cheese-making premises at their farm in beautiful West Waterford, Agnes and Wolfgang Schliebtz make a range of sheeps’ cheeses and a cows’ milk feta style cheese, Waterford Greek Cheese.
The milk for their well known Knockalara range of cheeses is supplied by Henry Clifton Browne of Crozier Blue (see entry) and all of the cheeses are hand made using traditional methods and vegetarian approved rennet substitute.
The main range includes Knockalara Sheep’s Cheese (the best known, a creamy cheese sold from 10 days to 5 months); Knockalara Semi-Hard Sheep’s Cheese (mild, slightly chalky when young becoming crumbly with age); Knockalara Fresh Cheese (young, creamy); Dromona (soft, preserved in sunflower oil; available in several flavours) and Knockalara Cubed (preserved in olive oil flavoured with herbs and pepper).
Although produced seasonally the cheeses are available all year; find them at farmers’ markets and selected shops p and look out for them on menus in the area.
Visitors: By appointment only
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