Clonmore is a hard gouda-style cheese with a beige waxed (plastic-coated) exterior and an ivory-white paste. Tom and Lena Biggane make it on their farm using thermalized goat’s milk and vegetarian rennet.
Clonmore is instantly recognized by sporadically freckled paste, milky flavour and a mild tang that gives way to a rounded, goaty finish. It has a distinctive, smooth flavour, which in no way is sharp or soapy.
Clonmore has the tendency to become oily is left out in warm room and so is best served at room temperature. Enjoy it with a traditional Chablis or a good Sauvignon Blanc.