Hegarty cheese was created in 2001 by Dan Hegarty but the farm has been run for generations by the Hegarty family.
They are located in Whitechurch, a village on the edge of Cork city. The farm is about 150 acres in size. They only use the milk produced by their herd of Irish Friesian cows for their cheese production, making their cheese fully traceable from the field to the finished product.
Dan’s ambition was to create a farmhouse cheese that truly represents the quality of cork grass fed milk. 20 years later, they expanded their range of product but are still making everything by hand. Their cheddar is made the traditional way, using cloth to cover the cheese during its long ripening process. They also produce a new gruyere style cheese called Templegall which is made from raw milk.
Milk type: Cow Style: Cheddar Flavour: Sharp cheddary taste Paste: Hard Rind: Natural - traditional clothbound cheddar Age: 9 months and plus Format: 20 kg wheel, available in different size Rennet: Vegetarian Season available: Available all year Made with raw milk: No
Milk type: Cow Style: Cheddar Flavour: Nutty and balanced flavours Paste: Hard Rind: Natural Age: 9 months and plus Format: 20 kg wheel, available in different size Rennet: Vegetarian Season available: Available all year Made with raw milk: Yes
Milk type: Cow Style: Smoked and flavoured cheese Flavour: Smoked Paste: Hard Rind: Natural Age: 9 months and plus Format: 2.5kgs Rennet: Vegetarian Season available: Available all year Made with raw milk: No
