Great British Chefs praise Ballylisk Triple Rose Cheese

Ballylisk SM Farm

Ballylisk Triple Rose Ch-eese, produced by Ballylisk of Armagh, has been listed among five “fantastic” new artisan cheeses to be enjoyed by the influential Great British Chefs.

Ballylisk, made by Dean Wright (pictured) in Tandragee in County Armagh, is recommended as “a fantastically creamy and decadent soft cheese made using cream and milk from his own pedigree herd”.

The publication continues: “It has lemony undertones and a salty flavour, but the main feature of this cheese is just how creamy it is.”

Great British Chefs is a team of passionate food lovers dedicated to bringing the latest food stories, news and reviews using digital technology.

The review of new artisan cheeses has been produced in collaboration with Neal’s Yard in London, the UK’s leading specialist cheese retailer.

Great British Chefs says: “New artisan cheeses are often made in small batches by tiny producers, so it can take a while before they make their way onto cheese counters outside their immediate local area.”

It urges cheese lovers to try out Ballylisk and the other four recommended cheeses because “they’re perfect examples of the UK’s exciting contemporary cheese scene”.

Ballylisk was launched last year by Dean and brother Mark Wright. Together they run one of Northern Ireland’s most successful dairy farms on land in County Armagh the family has farmed for five generations.

The cheese is produced in a purpose-designed creamery in Portadown.

The original Triple Rose triple cream cheese is now on sale throughout Northern Ireland and in London. The dairy is also exploring opportunities in Europe, especially Portugal.

Ballylisk has won a number of awards including a silver medal in the recent Blas na hEireann Irish National Food Awards in Dingle, County Kerry.

As well as an original triple cream, Ballylisk has introduced a cider-washed cheese and is planning a blue cheese and luxury butters.

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