Templegall
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
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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
Templegall
Templegall is an Alpine style cheese, rather like a Gruyère, made by the Hegartys and Jean-Baptiste Enjelvin in Cork, Ireland
Templegall takes its name from ‘An Teampall Geal’ – a literal Gaelic translation of the name of the cheesemaker's local village, Whitechurch.
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
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, 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.
our work with this cheese
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.
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