Waterford Cheesemaker, Knockanore Farmhouse Cheese, Honoured At The CÁIS 2024 Irish Cheese Awards

Co. Waterford Cheesemaker, Knockanore Farmhouse Cheese, was honoured last week at the 2024 Irish Cheese Awards during a prestigious ceremony hosted by CÁIS, the Association of Irish Farmhouse Cheesemakers, at Kilshane House in Co. Tipperary on Wednesday April 24. 

The biennial celebration of Ireland’s farmhouse cheesemakers, now in its tenth year, named winners across seventeen distinct categories, culminating in naming one winner as this year’s ‘Supreme Champion’.

This followed a rigorous judging process that was undertaken by a high calibre panel of Irish and international cheese experts at Teagasc’s Ashtown Food Research Centre last month.

Together, the thirteen judges tasted 175 different cheeses produced by forty-three businesses located across the island of Ireland; from Dart Mountain to Durrus, and Arklow to Aillwee Cave.

Each cheese was individually scored on aroma, flavour, body, texture, and overall appearance in order to select this year’s worthy winners.

Knockanore Farmhouse Cheese’s ‘Irish Oakwood Smoked Raw Milk Cheddar’, the most iconic cheese in their range, scooped a Silver award in the ‘Smoked Cheese’ category.

The cheese is made on their farm in the tiny townland of Ballyneety in the ancient and historic parish of Knockanore, County Waterford.

The Irish name ‘Cnoc an Oir’, literally translates as ‘the hill of gold’.

It is on these golden and lush rolling hills that Eamonn and Patricia Lonergan and their family keep a herd of 180 pedigree Friesian cows, with every drop of milk that goes into the making of Knockanore Farmhouse Cheese produced by them.

Their son, Edward, has since taken over a lot of the responsibility for the day-to-day running of the business.

Their Irish Oakwood Smoked Raw Milk Cheddar is made using traditional cheddaring techniques that involve stacking the cheese curds on top of one another to produce a firm but slightly open textured cheese.

Selected wheels are then cold oak smoked for ten days using a traditional kiln in a special smokehouse on the farm, using locally sourced oak from the neighbouring town of Lismore. The wheels are then aged on-site for a minimum of six months.

The resulting cheese has an exterior that is light mahogany in colour, with a rich yellowy centre. The long smoking process gives their Irish Oakwood Smoked Raw Milk Cheddar a smoky, almost meaty flavour that really packs a punch.

The Lonergan’s award-winning Knockanore Farmhouse Cheese is also available in vintage red and white, which are both aged for a minimum of 8 months, as well as varieties made with herbs and spices.

These are available to purchase from leading retailers and independent food stores throughout the island of Ireland.

Speaking about how the Irish Cheese Awards positively affect the long-term future and success of Irish Farmhouse Cheesemaking, and the impact it has on individual artisan producers, Chair of CÁIS, Tom Dineen of Bó Rua Farm, said:

"Celebrating excellence at the Irish Cheese Awards not only honours our rich heritage, but also propels us towards a vibrant future.

"By acknowledging and commending the dedication of individual cheesemakers, these awards ignite innovation, enhance standards, and nurture a thriving community of Irish cheesemakers.

"Together, we are forging a legacy of quality and sustainability, securing the lasting success of Irish farmhouse cheesemaking for generations to come.

The full list of this year’s winners covering all Gold, Silver, and Bronze Awards is available to view online via the CÁIS website, www.irishcheese.ie.  

The CÁIS 2024 Irish Cheese Awards were proudly Sponsored by Bord Bia, Traditional Cheese Co, Sysco, Ornua, and Horgan’s Delicatessen Supplies, and supported by Sheridans Cheesemongers, Teagasc, and Irish Cheese Direct.