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Blimy! The Burns family of Ireland has created a unique Cork County curd. They craft wheels from the pasteurized milk of cows grazing in the clovered fields of Ireland's coast and wash them with briny saltwater. We wash each wheel to prevent dryness and encourage a pungent smell. Don't be shy, though! Rich, nutty flavors and oceanic undertones make this one of the most approachable washed rinds out there. With brown ale, this cheese just may be your lucky charm.

Just the facts

Country United Kingdom and Ireland
Region County Cork
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 2-4 months
Cheese Type Stinky
Wheel Weight 3 pounds
Pairing Recommendations

Pour a glass of...

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.


  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Wheat Beer, Weisse, Hefeweizen, Wit
    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.

Ardrahan zoom

Makes a great cheese plate with...