Eamonn and Patricia Lonergan have been making their Knockanore smoked cheddar on their farm at Ballyneety, in Waterford since 1987. Eamonn makes a range of vac-aged cheddar type cheeses using raw cow’s milk from his own herd of 120 pedigree Fresians and vegetarian rennet. Currently about half of all the milk produced on the farm is used in cheesemaking.
Knockanore cheddar is made on the farm and selected wheels are then cold oak smoked for ten days using a traditional kiln. The oak used is sourced locally from Lismore. This traditional smoking process results in a cheese with a natural tasting smoke that isn’t overpowering, setting it apart from more common smoked cheeses which frequently use artificial liquid smoke to achieve their smoky flavour.
The wheels are subsequently vac-packed and aged on-site for a minimum of four months. The exterior of the cheese is light mahogany in colour, the paste is semi-firm in texture with a yellow colour. The long smoking process gives Knockanore smoked a full on, meaty flavour that is a real hit with fans of smoked cheese.
Smoked Knockanore is great melted on burgers as it adds a smokey note which compliments the char-grilled flavour of the meat. Finish with a big dollop of Ballymaloe relish and you’ll be in heaven!
Circular Dimensions: 19cm (W) x 8cm (H)