| Bay Lough Cheese | |
| Country: | Ireland |
| Region: | County Tipperary |
| Town: | Clogheen |
| Source: | Friesian Cows |
| Pasteurised: | Mostly No |
| Texture: | Closed |
| Weight: | 3.5kg (07.7lb) wheels, 3-400g waxed sections |
| Aging: | 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] Typically considered a trade that must be taught, the Keating's are Ireland's only self-taught cheesemakers. They were also among the early adopters of naturally bandaging (coating with wax) cheese.[3]
1994 Royal Dublin Show - First Prize