The cheese is a Gouda-type cheese. It is classed as a farmhouse cheese because we use unpasturised cows milk. The Burren in North Co. Clare is the birthplace of this traditional farmhouse cheese. The rugged Limestone hills are interlaced with rich fertile valleys in which pedigree Friesian cows graze the lush herbs and grasses for which the region is renowned. The hot morning's milk is piped into a large vat, where it is gently warmed and allowed to ripen.
Rennet is added to produce a firm smooth curd, which is stirred and cut with special knives.
The curd is transferred to the moulds, pressed and turned at intervals for four hours. It is then salted in brine, washed, dried and placed in the cheese store to mature. The flat round cheeses with rounded sides are fully matured to produce a firm texture and unique creamy taste. This subtle and lingering taste is highlighted by the addition of fresh ground black pepper or a mixture of chive and garlic and smoked with oak chips producing an unsurpassed flavour. Local jams, homemade jams and jams especially made for us.