Templegall

Templegall

Templegall is an Alpine style cheese, rather like a Gruyère, made by the Hegartys and Jean-Baptiste Enjelvin in Cork, Ireland.

Portion
Regular price £10.75
/
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

milk type
Cow

ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Lysozyme (EGG)

coagulant
Vegetarian Coagulant

milk treatment
Raw

location
Whitechurch, Co. Cork, Ireland

breed
Irish Friesian

Show More

milk type
Cow

ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Lysozyme (EGG)

coagulant
Vegetarian Coagulant

milk treatment
Raw

location
Whitechurch, Co. Cork, Ireland

breed
Irish Friesian

cheesemakers
Dan Hegarty & Jean-Baptiste Enjelvin

Show Less

Templegall takes its name from ‘An Teampall Geal’ – a literal Gaelic translation of the name of the cheesemaker's local village, Whitechurch.

Background

Since 2001, Dan Hegarty of Hegarty’s Cheese has been making cheese in Whitechurch, a village on the edge of Cork city, County Cork, using milk from his family’s own herd of Irish Friesian cows, whi...

Read More

Since 2001, Dan Hegarty of Hegarty’s Cheese has been making cheese in Whitechurch, a village on the edge of Cork city, County Cork, using milk from his family’s own herd of Irish Friesian cows, which are tended to by his father, Jim. Until recently, the dairy was devoted to Cheddar cheeses. Then, in 2016, the Hegartys took on a new head cheesemaker, Jean-Baptiste Enjelvin – a Frenchman. Their new cheese, Templegall, bares the mark of that continental influence. Made from raw milk and matured for at least nine months, its 35kg wheels are brushed three times a week, resulting in a cheese with characteristics reminiscent of an Alpine cheese such as a Gruyère. Like the Alpine cheeses it bears a resemblance to, Templegall is made using milk from the summer months only. This is because the pasture-rich diet of the cows at that time of year produces milk that is ideal for this style of cheese-making.

Read Less

Our Work

Though this cheese is commonly sold at around nine to 12 months, we are aiming to sell cheeses that are closer to the 15-month maturation mark, when the flavour has developed into something fuller ...

Read More

Though this cheese is commonly sold at around nine to 12 months, we are aiming to sell cheeses that are closer to the 15-month maturation mark, when the flavour has developed into something fuller and more savoury. The cheeses we select are set aside at the farm, where they can be turned and rubbed regularly until they are ready to be transported to our cold room, from where they are sold.

Read Less

Customer Reviews

Based on 8 reviews
75%
(6)
25%
(2)
0%
(0)
0%
(0)
0%
(0)
C
Charles Lowe
A nice cheese

As someone who has been buying cheese for well over 50 years, it's always tempting to compare newcomers with old favourites - in this case with Comte, where it scores well though without quite the nuttiness, though of course it is a different cheese frim a different place. We have enjoyed it very much and will likely buy more.

Your feedback is much appreciated Charles. Many thanks for sharing it with us. We're happy to hear that Templegall was enjoyed.
Best wishes,
NYD

K
Katia Valadeau

Templegall

Your review is much appreciated Katia. Thank you so much!
Kind regards,
NYD

D
Dominic Booth
Brunch cheese

A nice brunch hard cheese to knock together with some crackers and ryebread. Or melt into a omelette for amazing texture and cheddar taste.

Thank you so much for your feedback Dominic. We appreciate it!
Kind regards,
NYD

G
GB

Delicious! We’ll be back for more.

We appreciate your feedback GB. Thank you so much for sharing it with us.
Best wishes,
NYD

a
alan rawbone

interesting cheese, not my usual style but worth a try

Hi Alan,

Thank you for your review and for trying Templegall. This is a relatively new cheese, so we appreciate the feedback.

Kind regards,
NYD