Michael & Lucy Hayes’ excellent traditional cheddar style cheese is made in north Clare, using raw milk from a single herd
Mount Callan Farmhouse Cheese
Michael & Lucy Hayes’ excellent traditional cheddar style cheese is made only in summer, using the raw milk from a neighbour’s single herd of Friesian cows in north Clare.
Pressed and bound in cheesecloth using the traditional cheddar method, it is aged for 9-12 months before release, when it has a typically fine cheddar texture and complex flavours. However some cheese is aged for 18 months by which time the texture has become harder and it has achieved the much sought-after true aged cheddar tang.
Look out for it in the area, and from specialist shops such as Sheridan’s.
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