TABLE OF CONTENTS
Best Irish Waxed Rind Cheese Types
Produced since 1979 by Willems family in County Cork, Coolea is a Gouda-style cheese made with cow's milk. Underneath its waxy outer layer, the cheese hides a firm, crumbly, and dense texture. When young, Coolea is buttery and mild in flavor, and as it ages (up to 18 months), it develops flavors that are sweet and caramel-like, with the protein crystals fully visible.
The cheese is sold as young Coolea (3 months), mature Coolea (12 months), and extra mature Coolea (18 months). It is recommended to use it in mac & cheese, with potatoes, or in a grilled cheese sandwich.
Pair with
Coolattin Cheddar is an Irish cheese originating from Carlow. The cheese is made from raw cow's milk. This cheddar has a coating of red wax on the exterior, while the texture underneath it is open and crumbly. The flavors of Coolattin are fruity and sweet when young, becoming more complex and nutty as it ages (1-2 years).
It's recommended to pair it with a glass of cider. There are also two other varieties of Coolattin – Vintage (2-3 years) and Smoked, which is creamier and has notes of smoke.
Cahill's Whiskey Cheese is an Irish cheese produced in County Limerick, Ireland. The cheese is made from cow's milk from local farms, and Kilbeggan Irish Whiskey is added to the curd, imparting a mottled golden hue to the cheese. It has a waxy rind, the texture is firm and creamy, while the flavors are smooth, rich, sweet, tangy, nutty, and fruity, with a distinct whiskey flavor which doesn't overwhelm the milky flavors.
The wheels are matured for at least 9 months before consumption. This vintage cheddar was originally produced for festive events such as Harvest or Christmas, but nowadays it can be found all year round. It's recommended to use it in sandwiches or fondues because it has great melting properties.
Pair with
Baylough is an Irish cheese hailing from County Tipperary, where it’s produced by Bay Lough Cheese. This cheddar-style cheese is made from raw cow’s milk and it’s usually left to age from 3 to 4 months before consumption.
Underneath its waxed rind, the texture is hard, firm, and dense. The aromas and flavors are mild and herbal. The waxed rind comes in four colors – black, orange, yellow, and brown in order to denote the version of the cheese. The varieties are Bay Lough Cheddar, Smoked, Garlic and Herbs, and Smoked Herbs and Garlic.
Clonmore is an Irish gouda-style cheese hailing from Charleville, County Cork, where it's produced by Lena and Tom Beggane from late March until early November. The cheese is made from pasteurized goat's milk, but there's also a raw milk version.
Underneath its waxed rind, the texture is firm and open. The aromas are intense and goaty, while the flavors are mild, tangy, milky, and smooth, with a goaty finish. It's recommended to serve Clonmore at room temperature because it might get oily if left at warmer temperatures.
Carlow is an Irish Edam-style cheese made by Elizabeth Bradley. It is produced from raw cow's milk. The exterior has a coating of clear wax which hides a semi-firm, smooth paste on the inside. The flavor of Carlow is mellow and milky, with hints of butter.
Apart from the regular variety, Elizabeth also makes versions flavored with garlic, nettles, onions, basil and dried tomatoes, cumin, chili, and black pepper.
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