Clonmore Cheese
| Clonmore | |
|---|---|
| Country of origin | Ireland |
| Region | County Cork |
| Town | Charleville |
| Source of milk | Goats |
| Pasteurised | yes |
| Texture | hard |
| Weight | 2 kg (4.4 lb) wheel |
| Aging time | 3 months minimum, best at 7 months |
Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland[1] and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001.
It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind. Both pasteurised and non-pasteurised (raw milk) versions are available. It has a mild and sweet flavour, which is stronger when aged. It is a seasonal cheese, produced from late March till early November. The goats herd numbers between 70 and 80 of both Saanen and Toggenburg breeds, and are free range.
Awards
[edit]Clonmore has won numerous awards, including a gold medal at the National Farmhouse Cheese Competitions in 2003, a silver medal in the same competition in 2005,[2] a gold medal in the British Cheese Awards in 2006,[3] and a bronze medal in 2008.
See also
[edit]References
[edit]- ^ "The Irish Farmhouse Cheeses Guide" (PDF). Archived from the original (PDF) on 2011-09-27. Retrieved 2011-04-06.
- ^ National Farmhouse Cheese Awards, 2005 Archived 2012-03-21 at the Wayback Machine
- ^ British Cheese Awards 2006 Archived March 21, 2012, at the Wayback Machine
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