Made on the Beara Peninsula, where dramatic seasons and weather patterns dictate both the making and taste of the cheese. Blasts of winter rain, wind, and salty sea spray draw contrast to the warm, sunny summers, and Quinlan Steele – son of the original cheesemakers – runs with it. As a result Milleens is definitively seasonal. The first of the renowned Cork washed rinds, this cheese tends to be the most pungent in smell and texture, which is rustic and mushroomy and ever-so-slightly gritty. In summers the pate almost runs, and by winter the interior contracts, becoming firm and earthy, with subtle hints of the farmyard.