| Clonmore | |
|---|---|
| Country of origin | Ireland |
| Region | County Cork |
| Town | Charleville |
| Source of milk | Goats |
| Pasteurised | yes |
| Texture | hard |
| Weight | 2 kg (4.4 lb) wheel |
| Aging time | 3 months minimum, best at 7 months |
Clonmore is a hardcheese made fromgoat's milk, with a waxed rind. It originates fromCharleville,County Cork inIreland[1] and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001.
It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind. Both pasteurised and non-pasteurised (raw milk) versions are available. It has a mild and sweet flavour, which is stronger when aged. It is a seasonal cheese, produced from late March till early November. The goats herd numbers between 70 and 80 of bothSaanen andToggenburg breeds, and are free range.
Clonmore has won numerous awards, including a gold medal at the National Farmhouse Cheese Competitions in 2003, a silver medal in the same competition in 2005,[2] a gold medal in the British Cheese Awards in 2006,[3] and a bronze medal in 2008.
