Specialty Cheeses

Originally from the Netherlands, Helene and Dick Willems brought traditional Gouda-making methods to produce Coolea on their small Irish farm. Their son and daughter-in-law, Dicky and Sinead, have continued the tradition of making the cheese in County Cork.

Made with full-cream cow’s milk, its texture is smooth and compact with slight crystallization throughout. Generally, Coolea arrives to us when it is somewhere between eighteen months and two years old. At this age, the cheese expresses toffee notes, similar to many firm Dutch Goudas. However, Coolea’s sweetness remains in check, balanced by a salty and oh-so-buttery, lingering finish.