Kylemore Farmhouse Cheese, nestled in County Galway, Ireland, crafts premium cheeses directly on their farm. Drawing inspiration from the Swiss Alps, their award-winning cheeses are made using milk from their grass-fed Pedigree Dairy herd, a lineage maintained for over 60 years. Production occurs from April to October, with each cheese matured for a minimum of five months, resulting in a natural washed rind cheese boasting a creamy, nutty, and buttery flavor.
Beyond cheese-making, Kylemore Farmhouse Cheese offers educational farm and cheese tours, as well as traditional afternoon teas in their 200-year-old period farmhouse. These experiences provide visitors with insights into sustainable farming practices and the art of cheese-making. The farm is fully traceable and sustainable from farm to fork, holding Bord Bia – Origin Green approval, and prides itself on a low carbon footprint.
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FAQ
When is Kylemore Farmhouse Cheese produced?
Cheese production runs from April to October, utilizing the freshest summer milk from their grass-fed herd.
How long is the cheese matured?
Each cheese is matured for a minimum of five months to develop its distinctive flavor and texture.
Can I visit the farm for a tour?
Yes, the farm offers educational tours and traditional afternoon teas in their historic farmhouse. Bookings can be made through their online shop.
Is the cheese suitable for vegetarians?
Yes, Kylemore Farmhouse Cheese is made using vegetarian rennet, making it suitable for vegetarians.
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