Corleggy Farmhouse, owned by Silke Cropp, one of Irelands most renowned and respected artisan cheese makers is situated on the banks of the River Erne, between counties Cavan and Fermanagh, in Ulster, Ireland. The cows and goats graze on neighbouring farms in a natural environment where the fields are rich with herbs. While our cheese making may be more labour intensive than mass produced cheese we feel the benefits are to be found in the tasting.

Corleggy is a hard cheese, hand made from pasteurised goats milk. The milk is produced by a large herd of goats that graze the lush drumlins of County Cavan, close to the banks of the River Erne. You can actually taste the richness of the grass, while the aroma and taste strike a perfect

Every individual cheese has been matured to just the right degree, from 8 weeks to 4 months, depending on the season, weather, humidity and last but not least, the mixture of grass and herbs available to the goats at the time of making the cheese.

The rind of Corleggy is natural, formed by bathing the cheeses in sea salt brine. It is edible and very flavoursome. Some experts regard it as the best bit of the cheese.

Hard cheese made from goat’s milk is a rare find. This one is particularly special because the production process is very small. Corleggy is perfect as the centrepiece of a cheese board, but we also recommend you try it with fruit such as fresh figs or sweet plums.

Drumlin Traditional is a natural hard cheese. Made from raw cow’s milk, which is delivered within 20 minutes of milking, it is matured for a minimum of 6 weeks. The taste is mild at first, strengthening as it matures. Yes it gets better the longer you keep it. The dark yellow rind is edible.

Product Corleggy Drumlin Traditional

Sizes 500g and 1000g 500g and 1000g

Cratloe Hills Sheep’s Cheese was the first Irish ewe’s milk made in modern times. The Fitzgerald family milks their herd of pedigree Friesland ewes from March, after the lambing has finished, until September when the ewes get a much-deserved winter break. The lightly waxed cheese is matured for between 2 - 6 months. The young cheese has a semi-firm texture and a light caramel taste and a slightly dry finish. As the cheese ages, the texture dries slightly and the flavour becomes more robust. Enjoyable with a light wine such as Beaujolais or Chateau Filliol.

Product Rounds ( Mild) Small Round ( Mild) Baby Rounds ( Mild) Rounds (Mature)

Sizes 2.5kg 450g 220g 2.5kg