From their ancestral farm outside Carrigaline the O’Farrell family produce a delicious, semi-hard, cow’s milk cheese. Pat O’Farrell converted the farm from traditional mixed farming to only dairy and finally completed the move to exclusively producing Carrigaline Farmhouse Cheese. Since 1987 he has pursued just one unique recipe, the cheese exhibits small evenly spaced air holes, pale yellow hue and a lingering creamy, flinty flavour.
Six variations on the Original Carrigaline signature cheese include beech-wood smoked, garlic & herb, cranberry, blueberry, Italian truffle and Dillisk seaweed cheeses.
Each stage of the cheese making process is carefully done by hand, right down to the iconic wax coating. The cheese is free from artificial additives or preservatives.
Remaining keenly involved in their business, husband and wife founders Pat and Ann are joined by their eldest son, Padraig into the business to build on the success of the past 30 years.
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