Bay Lough Cheese is an Irish dairy owned and operated by husband and wife, Dick and Anne Keating. Bay Lough Cheese produces cheddar-style cheeses using vegetarian rennet and unpasteurised milk. A small amount of cheese is also produced using pasteurised milk.[1]
| Bay Lough Cheese | |
|---|---|
| Country of origin | Ireland |
| Region | County Tipperary |
| Town | Clogheen |
| Source of milk | Friesian Cows |
| Pasteurised | Mostly No |
| Texture | Closed |
| Weight | 3.5 kg (7.7 lb) wheels, 3-400g waxed sections |
| Aging time | 3-4 months, min 8 months for mature |
Originally an attempt to provide her family with cheese from their surplus milk, Anne's experiments in cheese making were hampered by a lack of experience and knowledge. After a number of relatively unsuccessful attempts, an improved cheese was developed that had business potential.[2] Typically considered a trade that must be taught, the Keating's are Ireland's only self-taught cheesemakers.[citation needed] They were also among the early adopters of naturally bandaging (coating with wax) cheese.[3]
Products edit
- Bay Lough Cheddar is prepared with a yellow wax rind.
- Bay Lough Cheddar Smoked has a brown wax rind.
- Bay Lough Cheddar with Garlic and Herbs has a black wax rind.
- Bay Lough Cheddar Smoked with Garlic and Herbs is produced with an orange wax rind.
Awards edit
1994 Royal Dublin Show - First Prize[2]
See also edit
References edit
- ^ Glynn Anderson; John McLaughlin (August 2011). Farmhouse Cheeses of Ireland: A Celebration. The Collins Press. pp. 68–69. ISBN 978-1-84889-121-0. Retrieved 13 November 2011.
- ^ a b "Bord Bia Irish Cheese Booklet" (PDF). Archived from the original (PDF) on 2011-09-27. Retrieved 2011-10-26.
- ^ "Clogheen cheesemakers are providing a true taste - Local - Tipperary Star". Archived from the original on 2012-09-15. Retrieved 2012-04-02.
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