WEST Cork produced cheese had great success at the recent 2019 CÁIS Irish Cheese Awards.
This year’s selection of judges included a number of well-known personalities such as Catherine Fulvio, TV chef, award-winning food writer, author and proprietor of Ballyknocken House & Cookery School; Ross Lewis, Michelin Starred head chef at Chapter One Restaurant in Dublin; and food writers/bloggers Patrick Hanlon and Russell Alford, collectively known as The Gastrogays.
Dan MacSweeney, Bord Bia’s chairman, said the sector is valued at €12m, having a major input into the Irish dairy industry and local communities.
West Cork winners included: washed rind cheese – Gubbeen produced by Gubbeen farmhouse products (Schull); semi hard cheese aged under six months – Dunmanus produced by Durrus cheese (Durrus); Semi hard to hard cheese aged over six months – Coolea mature produced by Coolea farmhouse cheese (Macroom); hard cheese flavour added – Coolea mature cumin produced by Coolea farmhouse cheese (Macroom), and public vote winner – Coolea farmhouse cheese (Macroom).
