Mount Callan Cheese
History of Mount Callan
Michael and Lucy Hayes started making Mount Callan in 2000. They use raw milk from their own herd of Montbelliard cows that graze the fields of the family farm in North Clare.
Mount Callan is made only in the summer months, using a traditional cheddar method. The honey coloured curds are pressed and bound in cheesecloth and naturally matured on wood in a stone cabin. Here the exterior of the cheese develops a grey, dusty rind. The cheeses are released at 9 - 12 months when they have developed a fine, open texture and a rich, complex flavour. A limited number of the cheeses are aged for 18 months and develop a much more powerful, earthy tang and a drier texture.
A hard cow's cheese made from raw milk using traditional rennet. Available in 15kg and 4kg truckles.
Bronze medal, extra mature traditional cheddar at British Cheese Awards 2002.
Ambassador for Irish Raw Cow's Milk Presidia, Slow Food International, 2003.
Bronze medal, extra mature traditional cheddar at British Cheese Awards 2004.
Ambassador for Irish Raw Cow's Milk Presidia, Slow Food International, 2004.
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Tel : 065 7072008
Mount Callan Farmhouse Cheese.