Cheese just tastes so much better when you know it’s locally produced, ethically and with so much love. We chatted to Teresa, founder of Kylemore Farmhouse Cheese, about her journey starting the business and how she manages to create a delicious and versatile cheese, farm to fork.
This producer spotlight is part of our series for the brands that will be highlighted at TheTaste.ie Producer’s Row with Taste of Dublin. These producers will be present during the festival, so make sure to come along and try them out. You can purchase tickets here, and learn more about the Producer’s Row here
How did you set up the business and how has it been growing over time?
I set up my business 5 years ago and it has been growing steadily. To keep the cost low we built the factory ourselves and went to Switzerland to up-skill my cheese making techniques. It’s been growing well since Covid and we have set up shop at a farm and have been very successful with our unique tours.
Is this your first time taking part in Taste of Dublin?
We participated in Taste of Dublin last year and are looking forward to taking part again. It’s an exciting time to be here, to meet our customers and many new ones too for the future.
Do you have anything special planned for your stand at Taste of Dublin?
We are planning a unique cheese board with our Kylemore cheeses and local crackers from Foods of Athenry with a local handmade chutney
Where do you source the ingredients used to make your product(s)?
The milk we use is from our family farm. It’s a pedigree dairy herd of cows and is always summer milk for our cheese-making seasons!
Can you tell me about some of the benefits associated with your product(s)?
Kylemore farmhouse cheese has many benefits because our cheese is a natural product so it brings in many positive aspects health-wise, our cheese is full of vitamins and calcium, is low in lactose and everyone can benefit from it! Plus, the natural rind is edible so there is no waste.
How important has social media been for you in spreading the word?
Social media is an excellent way to spread our story and tell our followers about our product and what is new on the farm each season, and also for showcasing our cheesemaking and the tours we offer.
What makes your product unique?
What makes our cheese unique is our product is fully traceable and sustainable from farm to fork and it’s our own pedigree herd of cows milk. It’s a grass based diet and each wheel has its own unique flavour and is very versatile for many dishes – it’s great for melting, grating, cooking, cheese boards, plus, there’s no waste!
Where can people get your product (shops, restaurants?)
Sheridan’s Dublin is our local cheese shops, La Rousse foods distributes our cheeses to many top restaurants, Fallon and Byrne too. Plus, it’s served in many restaurants, including Michelin star restaurants and 5 star hotels, as well as high street deli stores and boutique cheese shops.
Can you tell me some of the chefs and restaurants using your produce?
Many great restaurants across Ireland: Executive head chef at Ashford Lodge, Jonathan Keane, Kai Galway, Gleno Abbey, Ballynahinch castle, Ballymaloe, Sheridans, Dingle cheese shop, Cavistons Dublin, Bushmills Belfast, La Savour Fare, Blackrock Cottage Galway, as well as 12 different restaurants!
What, do you think, are some of the most interesting dishes that have been created with your product? Do you have any favourites?
I cannot even tell you one favourite dish because the chefs in various restaurants always do an amazing job at showcasing my own cheese! Every time I try their creations I’m amazed by how the chefs are creating new dishes each week.
Are there any other small Irish food producers you admire?
I admire people who produce directly from their farms and keep up a sustainable and fair role model for other producers such as Feigherys farm, High Bank Orchard, Richmount Cordial, Biaseol, Killeen, Cais na tire cheeses…
What are the biggest challenges you’ve faced since going into business?
Since I started my business it was hard to get access to finance/funding and creating or developing a product for everyone. Also Covid did hit the Business hard.
What do you feel is your biggest achievement to date with this business?
My biggest achievements are seeing my business grow and seeing my staff develop skills that prove their future careers. Also, to see my product used in top restaurants and being able to taste for myself how chefs create dishes with it and the enjoyment people get from my cheeses. I’m delighted to get awards for the cheeses and recognition for our product, and also to be a voice for women in agriculture and getting the opportunity to be one of 5 women to be representing women in innovation 2023 in EU Parliament.
Whether you want to learn chef skills from the best, shake your way through a cocktail masterclass, transport yourself to a tapas bar in sunny Spain or find a fellow food lover to feast with, there is plenty to see, do and devour at Taste of Dublin.
TheTaste.ie is now sponsoring the Producer’s Row at Taste of Dublin 2023. The producers featured this year are:
- Open Hive
- Kylemore Farmhouse Cheese
- Ellie’s Kitchen Home Edition
- Coconut & Moo Moo
- Stinky & Scorchy
- Nana’s Tea
- Dublin Hills Goats Cheese
- SuperOat
