A Family Farming Tradition Re-Invigorated through Kylemore Farmhouse Cheese
Enjoy the nutty and buttery taste of Kylemore Farmhouse Cheese
Travelling the world lead to inspiration in the development of Kylemore Farmhouse Cheese, produced in Co. Galway. This Irish cheese launched in 2017, is influenced by the Swiss Alpine tradition of cheesemaking and is making a great impression with cheese enthusiasts around the country.
Teresa Roche returned home to Ireland a number of years ago having travelled in her career as a nurse. Her experiences abroad opened her eyes to ways in which she could re-invigorate her family farm back in Loughrea, Co. Galway. Teresa grew up in a family with a strong tradition of farming going back generations. Initially a mixed farm of various practices, this was all changed when Teresa’s father took over the farm. He re-organised the farm and concentrated mainly on dairy. A strong herd was built up, with careful practices of breeding put in place. The success of his venture resulted in him winning farmer of the year along with using his wealth of knowledge by participating in various Agricultural groups.
In this we can clearly see that the apple doesn’t fall far from the tree. The ingenuity and vision of the father is mirrored in the daughter as years later, Teresa herself looks to bring new life to the farm with her practice of cheesemaking. Having spent some time in Switzerland, Teresa’s interest was piqued by the practice of making Alpine Mountain Cheese. She brought this interest home to the farm and began to research cheesemaking. She completed several business and production courses and also spent 6 months learning the practice of Alpine cheesemaking in Switzerland. Having equipped herself with the tools for success, Teresa began to look to the production of her very own cheese produced in the tradition of Alpine cow’s milk cheese.
Kylemore Farmhouse Cheese is produced using the milk from the dairy herd on the farm. Milk from these grass-fed cows, immediately upon extraction is placed in the vat and pasteurised. This results in the production of the freshest cheese giving a robust earthy flavour. The Alpine cheese method of cheesemaking gives a creamy, nutty and buttery flavour profile, with the flavour being enhanced the longer the cheese is left to mature.
Teresa only makes cheese from the months between April and October when the cows are feeding on grass. This protects the integrity of the product along with ensuring the unique flavour of the alpine cheese.
Teresa’s ingenuity hasn’t gone unnoticed by her peers, having won numerous awards and recognitions for her work, including an LEO award and participation in various organisations promoting farming and cheesemaking. We’re excited to see how Kylemore Farmhouse Cheese develops and in the capable hands of Teresa Roche we’ve no doubt that this cheese company will be making waves well into the future.