A masterpiece of Irish farmhouse cheesemaking, Mount Leinster Cheddar is a raw milk, clothbound cheese crafted by Tom Burgess at Coolattin Cheddar. Made exclusively from the summer milk of grass-fed cows in the lush pastures of West Wicklow, it is aged for at least 15 months to develop its award-winning character.
The difference between this and its sister cheese, Coolattin is the length of aging. Coolattin is ready after about a year, while the Mount Leinster is aged for at least 15 months and up to two years.
Tasted side-by-side, you can really taste the difference in the age of the two cheeses. The 12-month-old Coolattin Cheddar is smoother in texture with a flavour that is more fruity, creamy with a citrus tang. The 15-month Mount Leinster is noticeably crumbly with more developed flavours of mushrooms and earth.
Wrapped in traditional muslin and coated in lard, this cheese breathes as it matures, resulting in a firm, slightly crumbly texture. Its flavour profile is a sophisticated journey: it begins with a rich, creamy sweetness and evolves into deep, nutty, and savoury notes with a distinct earthy finish.
Mount Leinster is internationally recognised for its quality, having been crowned the “Best Cheddar in the World” at the 2023 World Cheese Awards in Norway. It also won Best Irish Cheese at the same competition in both 2023 and 2024, and has previously taken the Supreme Champion title at the Irish Cheese Awards.
The intensity of Mount Leinster makes it the perfect partner for robust accompaniments like farmhouse cider, full-bodied red wines, or savoury oat biscuits such is Ditty’s Oatcakes.
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