Corleggy Cheese Corleggy Cheese Corleggy Cheeses is an Irish farmhouse making a selection of cheese in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from local farmers. Corleggy make two varieties of goat's cheese, one variety of sheep's cheese and five varieties of cow's cheese marketed under the "Drumlin" brand. The herds graze on neighbouring farms on drumlin pastures along the River Erne. The goat's cheese is made from pasteurised milk while the range of cow's
Flor de Guía cheese Origin. The curdling medium may be vegetable or animal depending on the type of cheese being made. Salt is added to the milk but not exceeding per 100 litres (galls) of milk. For Flor cheese, the vegetable rennet (liquid extract of the cardoon) is added when the milk has been heated to between 28 °C and 35 °C and maintained for 60 to 90 minutes. For Half-Flor cheese the curdling agent must be 50% cardoon juice and 50% another vegetable or authorized rennet. It is heated to 28–38 °C and maintained for a maximum of 1 hour. For Guia cheese