Crafted from a closed, mixed-breed cow herd, this washed rind cheese has a semi-soft, golden interior with slightly musty, earthy aromas. The flavors are fresh and buttery and not as strong as the smell suggests. There are notes of nuts, bacon and smoke.
Produced by our good friend, Helen Cahill, the name Claddagh Bó comes from two traditional Gaelic terms that correspond to the qualities of love, friendship and loyalty (Claddagh), while Bó is Gaelic for Cow and its partnership in nature.
This tangy Irish cheddar is marbled through with Irish Porter, giving it a distinct tangy flavor. Full bodied and pungent, this cheese has a delightful brown marbling and firm texture.
Only cheese that is produced in a limited area surrounding Parma according to strict guidelines may be sold as Parmigiano Reggiano. It's a cheese of incomparable flavor and texture: one of the world's great cheeses.