Just two ingredients – fresh sheep’s milk and live yogurt cultures are used to make a mild tasting creamy yogurt. Loved by many interested in their microbiome and used by the country’s top chefs. Sheep’s milk is naturally homogenised and has  a mild naturally sweeter taste, it is popular with consumers looking  for a natural product with nothing added or nothing strained away.

Rockfield by Velvet Cloud, one of only of a very small number of sheep’s cheeses made in Ireland, Rockfield is a full flavour nutty, robust tasting sheep’s cheese covered by a thick creamy/grey rind. Aged for a minimum of 90 days the ivory huedpate is supple and creamy, when young often with small eyes (holes), slightly crumbly and becomes more firm as the cheese ripens. It is creamy and buttery in the mouth with slightly sweet and nutty undertones. The cream coloured interior of this cheese becomes firmer and darker as the maturing period is extended and the flavour becomes nuttier.