Imokilly Regato 
Imokilly Regato is a hard cheese made from pasteurised cow's milk in Mogeely, County Cork, Ireland. First produced in 1980 and PDO protected since 1999, it is known for a dry firm texture and a nutty, creamy taste with a piquant finish.
Key Facts
| Country of Origin | Ireland |
| Specific Origin | South-East Cork, specifically the barony of Imokilly, Mogeely |
| Protection | PDO (1998) |
| Milk Type | Cow's milk |
| Milk Treatment | Standardized and cooled to 32-34°C |
| Texture | Not Specified |
| Flavor | Unique taste |
| Aroma | Unique aroma |
| Colors | Straw-yellow to golden-cream |
| Age | 9-12 months |
| Rennet Type | Individualized rennet, blended daily on the premises |
| Also Known As | Reigeató Uí Mhic Coille (Irish) |
What is Imokilly Regato Cheese?
Imokilly Regato is a hard cheese made from pasteurised cow's milk in Mogeely, County Cork, Ireland. The name comes from Imokilly, an ancient barony of County Cork that covers the coastal region from Youghal to Cobh.
The cheese began with the merger of Imokilly Dairy Co-operative and Mitchelstown Dairy Co-operative. The two set out to make a multi-functional cheese that combined the best of traditional Cork cheesemaking with modern dairy technology. Using historical cheesemaking research, the team revived old Irish coagulating methods and developed their own rennet. Production started in 1980.
It is made by the Imokilly Cheese Company, part of the Dairygold cooperative, at that company's Mogeely specialty cheese facility. The European Union granted it Protected Designation of Origin status in 1999.
Dairygold describes the cheese as having a piquant Italian flavour, a dry firm texture and a light golden-creamy colour. The aromas are delicate, running to pears, fudge and butter, and the taste is nutty and creamy with a piquant finish. The milk used carries high levels of beta-carotene.
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