Baking Cooleenay

A 200g mini version of the iconic Cooleeney Farmhouse cheese, crafted specifically for the oven. Made from pasteurised cow's milk on the Maher family's fourth-generation farm in Co. Tipperary, it has a white mould rind and melts into a lusciously creamy, buttery pool when baked. Fully mature at 8–10 weeks. A showstopper on any table — just pop it in the oven and serve straight from the rind. Pairs beautifully with sparkling wines.