Our cheeses embody the spirit of "Farm to Fork" and "Handcrafted cheese".  Our cheesemaking commences from the farm where we collect fresh, raw milk.  A 5-minute drive brings us to the factory where we pasteurise the milk.  We add starter cultures and vegetarian rennet to the milk, and time and microbes transform the milk into delicious curds and eventually cheese.  We tip the curds into moulds and leave them overnight to drain and solidify.  After that, we salt the cheeses by hand and ripen them for two to three weeks.  During this period, the cheeses are turned and maintained individually to ensure proper maturation and development.  They are then wrapped and delivered to artisan delis, cheesemongers, and farm shops all across the UK and Ireland, and then onto your dinner plates and cheeseboards!

Which Cheese Should I Choose?

We currently have three cheeses on offer, with other exciting cheeses in development - we can't wait to share!

Our first cheese is our flagship Ballylisk Triple Cream, called the Triple Rose. It is a circular, white mould, single herd, full–flavoured cheese. Its decadent richness is balanced by salty, lemony notes and is made from pasteurised cow’s milk with added cream.

Our Ballylisk Smoked Triple Rose is an alternate version of the Triple Rose, gently smoked with cherrywood to bring another level of complexity to the original, making it stronger in flavour but still creamy and harmonious.

 

Finally, our Ballylisk Single Rose Brie is a farmhouse cheese that brings out the best of the milk, which has a high butterfat content and delicious flavour.  Expect notes of dairy, mushroom, and a hint of farmyard (makes things interesting!).  Creamy but leaves you feeling light and craving for more.