Farmstead cheese Farmstead cheese Farmstead cheese, less commonly known as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers only use milk from animals they raise. According to the American Cheese Society, "milk used in the production of farmstead cheeses may not be obtained from any outside source". As a result, the cheeses produced often have unique flavors owing to the farm's local terroir. Most farmstead cheese is produced from cow, goat or sheep milk, although some
Clonmore Cheese Clonmore Cheese Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind. Both pasteurised and non-pasteurised (raw milk) versions are available. It has a mild and sweet flavour, which is stronger when aged. It is a seasonal cheese, produced from late March till early November. The goats herd numbers between 70 and 80 of both Saanen and Toggenburg