Abbey Cheese Company
| Abbey Cheese | |
|---|---|
| Country of origin | Ireland |
| Region | County Laois |
| Town | Portlaoise |
| Source of milk | Friesian Cows |
| Pasteurised | Yes |
Abbey Cheese is an Irish cheese manufacturer, making cows'-milk and goats'-milk cheeses in Portlaoise, in the Midlands of Ireland.
It has been owned and run by Pat Hyland (also known as "Paddy Jack") since 1991 from his dairy farm, and started as a way to increase revenues from surplus milk. The cows' milk is sourced from a local herd of Friesians. His first cheese was a soft blue cheese similar in style to Cambozola. While visiting Holland, he was introduced to the advantages of becoming an organic producer and he eventually made the switch to organic farming.[1] It was successful and since then Hyland has added other cheeses to his range.[2]
Products
- Abbey Blue Brie - notable as being the first Irish blue Brie-style cheese.[3]
- Abbey Smoked Brie - a creamy Brie with a smoky flavour achieved by smoking over ash for five hours
- St Canice - a feta-style cheese made from goat's milk
- Paddy Jack - a distinctive Gouda-style cheese covered in black ash
References
- ^ Article on Abbey Cheese in Irish Independent
- ^ Glynn Anderson; John McLaughlin (August 2011). Farmhouse Cheeses of Ireland: A Celebration. The Collins Press. p. 304. ISBN 978-1-84889-121-0. Retrieved 13 November 2011.
- ^ "Bord Bia Irish Cheese Booklet" (PDF). Retrieved 2011-10-26.
External links
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