At Mount Anglesby in the foothills of the Knockmealdown mountains, Dick and Anne Keating use the milk of a neighbouring farmer’s single herd to make the raw cows’ milk cheddar style cheese Bay Lough.
It is made with vegetarian rennet and available as Bay Lough Cheddar (sold from 3+ months, with Bay Lough Mature sold at 8+ months); Bay Lough Cheddar Smoked (sold from 3 months) and each of the young cheeses is available in a a flavoured version - garlic & herbs, smoked & smoked herb & garlic.
Typical of a well made traditional cheddar, it is mild and creamy-hard when young, maturing to a harder, drier texture with a good ‘bite’.
Bay Lough Cheese - and particularly Bay Lough Mature - is a point of pride in the area and features on many of the best menus, including Dermot and Christine Gannon’s wonderful Old Convent Gourmet Hideaway nearby at Clogheen.
Available from local farmers’ markets, the English Market in Cork City, and many delis and speciality shops nationwide.
