Dubliner is an Irish cheese produced in County Cork. The cheese is made from cow's milk. Its texture is firm, smooth, and crystalline, while the flavors are nutty, sharp, and sweet. Dubliner has a natural rind, and today it is available in a wide variety of flavors.

Milleens is an Irish farmhouse cheese made from the milk of Friesian cows grazing the Beara peninsula pastures of South West Ireland. This soft washed rind cheese has pungent and earthy aromas, while the flavors are mushroomy, floral, sweet, and herbaceous.

Produced since 1979 by Willems family in County Cork, Coolea is a Gouda-style cheese made with cow's milk. Underneath its waxy outer layer, the cheese hides a firm, crumbly, and dense texture. When young, Coolea is buttery and mild in flavor, and as it ages (up to 18 months), it develops flavors that are sweet and caramel-like, with the protein crystals fully visible.

Gubbeen is an Irish semi-soft cheese made from cow's milk. Underneath its washed rind, the cheese has a creamy and open texture. The flavors are nutty, milky, and buttery, with hints of grass and mushrooms. When young, Gubbeen has notes of flowers and hazelnut, and when mature, it develops notes of mushrooms and forest floor.

Durrus is a semi-soft Irish cheese made from raw cow's milk. It's been produced in the valley of Coomkeen in West Cork since 1979. The cheese has a natural washed rind that is pinkish in color. Underneath it, there is a straw-colored paste with numerous irregular small eyes dispersed throughout it.

Cashel Blue is an Irish cheese produced in County Tipperary. This blue cheese is made from local cow's milk. The producers, Jane and Louis Grubb, have been making this cheese since 1984. The young versions have a chalky and milky aromas and flavors, while the older cheeses are buttery and rich.

Coolattin Cheddar is an Irish cheese originating from Carlow. The cheese is made from raw cow's milk. This cheddar has a coating of red wax on the exterior, while the texture underneath it is open and crumbly. The flavors of Coolattin are fruity and sweet when young, becoming more complex and nutty as it ages (1-2 years).

Dunbarra is a traditional cheese hailing from County Tipperary, where it's produced by Cooleney Farm. This brie-style cheese is made from pasteurized cow's milk and it's fully mature at 8 to 10 weeks. Underneath its white moldy rind, the texture is semi-soft, creamy, and buttery.

Lavistown is an Irish caerphilly-style cheese hailing from Stoneyford. The cheese is made from pasteurized cow's milk and it's left to mature from 2 to 8 months. Underneath its natural brushed rind, the texture is semi-hard, dry, firm, and crumbly.