A tasty cheese handmade on the west coast of Ireland. A firm supple cheese with a nutty, burnt caramel taste.

£6.75 per 250g
Pasteurised Traditional Rennet Cow
PLU 402

Key Facts

  • CountryIreland
  • RegionCork
  • FlavourNutty and caramel
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight TypeNet

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkCrozes Hermitage


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1628
  • Energy kcal389
  • Fat32
  • Of which saturates21
  • Carbohydrates3.57
  • Of which sugars0
  • Protein25
  • Salt2
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email


As a child in Spain, Giana's family had made cheese from goats milk on her father's small farm in the mountains above Alora. Later, living in France Giana was brought into contact with the great french cheeses. Marrying into a farming family in Ireland ­ where some of the best milk in Europe is produced ­ Giana and her husband Tom Ferguson experimented and produced their own cottage cheeses and fresh cheeses. Based on the coast of Schull, they soon met other cheesemakers working both in West Cork and nationally. This developed into CAIS, the Irish Farmhouse Cheesemakers Guild.

Read More