A strong, smooth Gruyère-like cow's milk cheese with a hard, dark brown, natural rind. All three of the cheeses from this Dairy, Desmond, Mizen and Gabriel, are named after local mountain peaks.
A hard, Gouda-style cow's milk cheese with a smooth, golden, wax rind. There are three varieties. Young Doolin which is matured for 2 months, Mature Doolin which has a fuller flavour and Vintage Doolin which is strong. This cheese was the winner of the 'Cheese Lover's Trophy' and 'Best Irish Cheese' at 1995 British Cheese Awards.
A speciality of Cork made from skin filled with lamb's blood and boiled until it is congealed. It is absolutely smooth, unlike black pudding (US: blood sausage).
A moist, semisoft cheese with dark brown, natural rind made by Jeffa Gill on the Sheep's Head Peninsula since 1979 with milk from her 8 cows. It is similar to Tomme de Savoie. It has an elastic paste with some small holes and an immense smell of cow. Twice winner of Bronze Medal at the British Cheese Awards.
