UK-wide delivery excluding Northern ireland. We aim for orders to arrive +/- 2 delivery days of the date chosen.
UK-wide delivery excluding Northern ireland. We aim for orders to arrive +/- 2 delivery days of the date chosen.

Templegall

Templegall is an Alpine style cheese, rather like a Comté, made by the Hegartys in Cork, Ireland.


PORTION

Regular price £35.35 Sale

- +
Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

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
MILK, salt, rennet. Traces: EGG

coagulant
Vegetarian Coagulant

milk treatment
Raw

location
Whitechurch, Cork, Ireland

breed
Irish Friesan

cheesemakers
Dan Hegarty

Show MoreShow 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 40kg wheels are brushed three times a week, resulting in a cheese with characteristics reminiscent of a Comté or a Gruyère.
Read Less

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 ...
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 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.
Read Less

From The Blog

Your basket

Spend £29.50 more to receive free delivery (England, Wales & Central Scotland).

Your basket is currently empty.