milk type
Cow
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Whitechurch, Cork, Ireland
breed
Irish Friesan
cheesemakers
Dan Hegarty
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Templegall takes its name from ‘An Teampall Geal’ – a literal Gaelic translation of the name of the cheesemaker's local village, Whitechurch.
background
our work with this cheese
Templegall
Templegall is an Alpine style cheese, rather like a Comté, made by the Hegartys 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
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Whitechurch, Cork, Ireland
breed
Irish Friesan
cheesemakers
Dan Hegarty
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 40kg wheels are brushed three times a week, resulting in a cheese with characteristics reminiscent of a Comté or a Gruyère.
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 18-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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