| Our award winning cheeses are made from wholly natural ingredients, in the traditional time-honoured way. The herds of goats and cows graze on the drumlin pastures, surrounding Corleggy, on the banks of the River Erne. Straight after daily milking Corleggy Cheese is produced. Our Goat’s Cheese is made from pasteurised milk, while the Drumlin range is made from raw cow’s milk. Vegetarian rennet is used to make all our cheeses. The Slow Food philosophy is central to our production process. It questions the validity of the fast food industry |
that erodes our culinary heritage in the guise of efficiency. Each batch of our Farmhouse cheese is highly individual, with lots of subtle flavours and the potential for maturity never reached by factory-produced cheeses. Cheese originates from a time before refrigeration, when it was used as a means of preserving a dairy product for long periods over the winter months. Our ranges of cheeses are hard and resistant, with a long life. ‘Quivvy’ is a soft cheese that comes in a jar and is preserved in oil; therefore it too has a long life. |