Since the Dairygold Co-operative Society came into existence in 1919, the cheddar cheeses of Mitchelstown (Baile Mhistéala in Irish) in County Tipperary, have been the most popular choice in Irish homes. As the trusted market leader of Irish cheese, Mitchelstown has always been eager to embrace innovation, and in 1932, it was the first dairy company ever to open a modern cheese plant.
Central to the success of making full-flavored cheeses is, of course, having a regular supply of its most important raw material: the finest Irish milk. The land of Tipperary is renowned for its dairy produce due to the many green pastures, clear waters, and the mild climate it enjoys. As a result, Tipperary Cheddar, aged over twelve months, has a rich, creamy texture and a delicious, sharp taste.
Abbey's Vermont white Cheddar