Eamonn and Patricia Lonergan have been making their smoked Knockanore
cheddar-type since 1987. The cheese is made on their farm at Ballyneety, in
Waterford, using raw cow’s milk from their own pedigree herd, about half of
all the milk produced on the farm is currently used for cheesemaking.
The cheese is semi-hard in texture, and is an ‘Irish cheddar’ style.
Carefully selected cheeses are smoked over oak sawdust in a traditional kiln
in order to produce this heavily smoked cheese. This heavy smoking process
gives Knockanore a full on, meaty flavour that is a real hit with fans of
smoked cheese.

Ingredients List

• Culture
• Raw Cows Milk
• Salt
• Vegetarian Rennet

Dietary Info

Storage

Keep refrigerated. 

To enjoy the best flavour, we recommend serving at room temperature.