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 A semi-soft, hand-made, cheese made at Carrigaline (just outside Cork City) with pasteurised cows' milk and vegetable rennet. It has a delicate flavour when young, but is at its best and more piquant as the cheese ages.

The dairy make a natural cheese, one flavoured with garlic and herbs and another smoked over maple chips. Cheeses can in three sizes 200g, 400g an 1.8 kilo rounds. For more information see (

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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