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P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 P r o d u c t s
2 A w a r d s
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P r i n t / e x p o r t
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A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
( R e d i r e c t e d f r o m B a y L o u g h c h e e s e )
Bay Lough Cheese Country of origin Ireland Region County Tipperary Town Clogheen Source of milk Friesian Cows Pasteurised Mostly No Texture Closed Weight 3.5 kg (7.7 lb ) wheels, 3-400g waxed sections Aging time 3-4 months, min 8 months for mature
Bay Lough Cheese is an Irish dairy owned and operated by husband and wife, Dick and Anne Keating. Bay Lough Cheese produces cheddar -style cheeses using vegetarian rennet and unpasteurised milk . A small amount of cheese is also produced using pasteurised milk .[1]
Originally an attempt to provide her family with cheese from their surplus milk, Anne's experiments in cheese making were hampered by a lack of experience and knowledge. After a number of relatively unsuccessful attempts, an improved cheese was developed that had business potential.[2] [citation needed They were also among the early adopters of naturally bandaging (coating with wax) cheese.[3]
Products
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Bay Lough Cheddar is prepared with a yellow wax rind.
Bay Lough Cheddar Smoked has a brown wax rind.
Bay Lough Cheddar with Garlic and Herbs has a black wax rind.
Bay Lough Cheddar Smoked with Garlic and Herbs is produced with an orange wax rind.
Awards
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1994 Royal Dublin Show - First Prize[2]
See also
[ edit ]
Food
Ireland
References
[ edit ]
^ "Clogheen cheesemakers are providing a true taste - Local - Tipperary Star" . Archived from the original on 2012-09-15. Retrieved 2012-04-02 .
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Cheese products
Cheese companies
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Bay_Lough_Cheese&oldid=1100120497 " C a t e g o r i e s : ● D a i r y p r o d u c t s c o m p a n i e s o f I r e l a n d ● C h e e s e m a k e r s ● C o w ' s - m i l k c h e e s e s ● C h e e s e s t u b s H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n m a t c h e s W i k i d a t a ● A r t i c l e s w i t h h R e c i p e s ● A r t i c l e s w i t h A d r m i c r o f o r m a t s ● A l l a r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s ● A r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s f r o m F e b r u a r y 2 0 1 4 ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 2 4 J u l y 2 0 2 2 , a t 0 8 : 4 9 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
Food
Ireland
