Our Story
Our Beginnings
Ballylisk Dairies was set up by brothers Mark and Dean Wright in 2017, to utilise and add value to the exceptionally creamy, high-quality pedigree Holstein milk, produced on the family farm at Ballylisk in the heart of Co. Armagh. After many conversations with chefs, restauranteurs and speciality retailers, we felt that an opportunity existed for something luxurious, unique and local, hence the birth of 'The Triple Rose', a decadent triple creme. Premises were obtained in June 2017 and transformed into a bespoke production facility, with the first cheeses being made there in April 2018.
After establishing 'The Triple Rose' in the NI and ROI markets, the range was expanded by lightly smoking and cider-washing the triple creme; and then perfecting a delicious creamy farmhouse Brie - 'The Single Rose'. All of the cheeses have featrured strongly in the coveted Great Taste Awards, with 'The Single Rose' being awarded 3 Gold Stars and being shortlisted for the prestigious Golden Fork awards in 2022.
The "Ballylisk" Brand
The brand 'Ballylisk of Armagh' has become embedded in high-end hospitality in both NI and ROI and is recognised for its quality products and provenance, yet the Wright family's roots remain deep in the Ballylisk townland of Co. Armagh.
Halfway between Portadown and Tandragee, where the Wright family farm is located, ownership of the land can be traced back to 1820. The inclusion of Armagh in our name acknowledges not only the lush pastures and fruit-growing areas of NI's Food Heartland, but also its ecclesiastical history. Our 'rose' icon stems from the Ballylisk townland previously forming part of the world-famous McGredy rose farm. Therefore, our cheeses are named "roses" to pay homage to the rich heritage of the local area.
Sadly Dean passed away in February 2021 in tragic circumstances, but Ballylisk Dairies continue to flourish under Mark's direction assisted by a fantastically talented small team, without whom things would simply not be possible.
New product development is again underway and a very special addition to the Ballylisk range is set to be launched in Autumn 2024 - it will be sure to capture much attention and follow the established Ballylisk tradition.
Our Team
Our small team of 5, as well as Mark's dad Jim make all of this happen. Compared to mass-produced supermarket cheese, our cheesemaking process is extremely hands-on and labour-intensive. The care and dedication of the Ballylisk team is reflected in the quality of the cheese produced, which have won numerous awards and are recognised by chefs from high-end restaurants to local cafes, who love featuring our products on their menu. We also collaborate with local food producers to craft the perfect preserves and cheese biscuits to go along with our cheese.
Single Herd Cows
Single Herd Milk
Single Herd Cheese