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Tom Burgess has been producing top quality milk from his pasture fed cows in West Wicklow for twenty years.

“The milk we use to make Coolattin Cheddar is special for a number of reasons, we process in the summer months when the cows are grazing fresh clover-rich pasture only which is the ideal diet for cheese processing milk. We use early morning milk which is high in melatonin which aids relaxation and sleep. It is pumped directly to the cheese-vat, not stored or pasteurised, this the natural goodness & flavour is preserved by our traditional cheese-making process. We add beneficial Lacto-bacilli & Rennet to our milk, the curd is cut, scalded, drained & pitched the cheddar, milled, salted & mixed by hand. Following this we place in 40b moulds and press for 2 days. It is the matured over a year at 10°C.”

He wanted to develop a product which reflected this quality and decided it would be Mature Raw Milk Cheddar.. “Pasture to Cheddar the same day”.

During this time the unique combination of enzymes & proteins interact to create a gourmet experience of aroma, texture & full flavour which develops slowly from sweet fruit to a full nutty note.

To get the best from Coolattin Cheddar, store cool and taste at room temperature.