Cooleney
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Made from pasteurized or unpasteurized cow's milk
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Country of origin: Ireland
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Region: Tipperary
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Family: Camembert
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Type: soft, artisan
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Fat content: 45%
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Rind: mold ripened
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Colour: white
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Flavour: bitter, buttery, mushroomy
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Vegetarian: yes
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Vegan: no
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Producers: Cooleeney Farm
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Alternative spellings: Cooleeney Farmhouse Cheese
The recipe for Cooleeney Farmhouse Cheese was invented by Breda Maher at their premises near Thurles in County Tipperary, Ireland. This is a vegetarian cheese made with both, raw and pasteurised cow’s milk from their own pedigree Friesian dairy herd.
Cooleeney is covered with a white mould rind underneath which the pale yellow pate is creamy and buttery with some chalkiness. When fully mature, the pate is soft and smooth with a note of white mushroom and pleasant bitterness. Affinage takes 8-10 weeks and has a fat content of 45 per cent. Pair the cheese with sparkling wines like Beaujolais.
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