Cheese of the Week - Knockalara Cheese

Knockalara Cheese

Origin:

Knockalara Cheese 

Produced in Knockalara, Waterford by Wolfgang and Agnes Schliebitz

Cheese group:
Fresh, unpressed

Milk type:
Pasteurised ewes' milk, using vegetarian rennet

Aroma and taste:
Slightly sheepy aroma and a fresh, clean taste

Strength and texture:
Mild, with a soft and light texture

Shape, weight and size:
Round, weighing 1.5kg. Height 8cm, diameter 30cm

Description:
Feta style. Also available preserved in herb flavored olive oil

Along winding roads over stone bridges, you will find the Knockalara Cheese Company. Agnes & Wolfgang Schliebitz have been milking their own flock of Friesland Sheep and turning the milk into a delicious range of critically acclaimed hand-made cheeses. The good news is that there are now unique new Knockalara Cheeses made from cow’s milk, using traditional cheese making methods. Only best quality milk is used. And yes, all Knockalara cheeses are free from artificial additives and are suitable for vegetarians and can be bought from the farm. The original Knockalara is a crumply, pale-white sheep's milk cheese with a beautifully refreshing lemony tang.