The herds graze on neighbouring farms on drumlin pastures along the River Erne.

Vegetarian rennet is used, and for some varieties seawater is used to wash the cheese in salt water and helps form the edible rind.

Corleggy is a hard cheese handmade from raw goat's milk.

The rind of Corleggy is natural, formed by bathing the cheeses in sea salt brine.

This is a soft goat's cheese preserved in Greek kalamata olive oil along with sun-dried tomatoes.