Bay Lough Cheese

Bay Lough Cheese
Country of origin	Ireland
Region	County Tipperary
Town	Clogheen
Source of milk	Friesian Cows
Pasteurised	Mostly No
Texture	Closed
Weight	3.5 kg (7.7 lb) wheels, 3-400g waxed sections
Aging time	3-4 months, min 8 months for mature

Bay Lough Cheese is an Irish dairy owned and operated by husband and wife, Dick and Anne Keating. Bay Lough Cheese produces cheddar-style cheeses using vegetarian rennet and unpasteurised milk. A small amount of cheese is also produced using pasteurised milk.[1]

Originally an attempt to provide her family with cheese from their surplus milk, Anne's experiments in cheese making were hampered by a lack of experience and knowledge. After a number of relatively unsuccessful attempts, an improved cheese was developed that had business potential.[2] Typically considered a trade that must be taught, the Keating's are Ireland's only self-taught cheesemakers.^[citation needed] They were also among the early adopters of naturally bandaging (coating with wax) cheese.[3]

Products

• Bay Lough Cheddar is prepared with a yellow wax rind.
• Bay Lough Cheddar Smoked has a brown wax rind.
• Bay Lough Cheddar with Garlic and Herbs has a black wax rind.
• Bay Lough Cheddar Smoked with Garlic and Herbs is produced with an orange wax rind.

Awards

1994 Royal Dublin Show - First Prize[2]

See also

• List of Irish cheeses

References

1. Glynn Anderson; John McLaughlin (August 2011). Farmhouse Cheeses of Ireland: A Celebration. The Collins Press. pp. 68–69. ISBN 978-1-84889-121-0. Retrieved 13 November 2011.
2. "Bord Bia Irish Cheese Booklet" (PDF). Archived from the original (PDF) on 2011-09-27. Retrieved 2011-10-26.
3. "Clogheen cheesemakers are providing a true taste - Local - Tipperary Star". Archived from the original on 2012-09-15. Retrieved 2012-04-02.