Fresh local milk
The morning begins with milk from close by, batch pasteurised at the creamery.
Larry, Anne & An Teach Tui
A small creamery.
A generous story.
Galway Cheese began with curiosity, good local milk and a belief that the best food carries the character of where it was made.
Since 2013
Made close to home.
Larry and Anne Maguire make Galway Cheese at An Teach Tui, near Dunmore in North County Galway.
The creamery is small by design. Fresh milk comes from a local supplier around five minutes away, then each batch is pasteurised and worked by hand with vegetarian rennet, careful judgement and no shortcuts.
That closeness—to the milk, the landscape and the people who visit—is the heart of the business.
Meet the cheesemaker
Larry Maguire
Part craftsperson, part host, always curious.
Larry leads the making, maturing and tasting at Galway Cheese. During creamery experiences, he opens up the whole process with the warmth and detail that only the maker can bring.
Spend time with LarryThe rhythm of the creamery
Milk, cultures, hands and time.
The fundamentals are simple. The skill lies in knowing what each batch needs, and when to leave it alone.
Culture & set
Cultures and vegetarian rennet begin transforming milk into curd.
Cut & mould
The curd is cut, handled and shaped with close attention to texture.
Salt & mature
Each cheese is salted and tended as its rind, aroma and flavour develop.