The new Irish cheese board

Keen to try some different farmhouse cheeses? Here are some recommendations

Ballylisk Triple Rose: ‘Decadent, creamy and sublime’

Any fool can make a cheese. It takes genius to ripen it. So said Veronica Steele, maker of Milleens and mother of Ireland’s farmhouse cheese revolution.

Created on the Beara Peninsula in west Cork in 1978, the raw milk cheese made by Steele became synonymous with the birth of the modern Irish farmhouse cheese movement.


A raw cow’s milk cheese with a flavour profile that mirrors comté and gruyère, Dan Hegarty’s exceptional Templegall couldn’t ...