Small-batch Galway cheese

Two cheeses.
Distinctly ours.

Made with fresh local cow’s milk, vegetarian rennet, patient hands and the confidence to let flavour take its time.

The collection

From soft and yielding to savoury and mature.

Every Galway Cheese wheel begins with the same fresh local milk, but follows its own path through the creamery and maturing room.

Natural-rind Tomme style

A natural-rinded, semi-soft grass-fed cow’s milk cheese, matured for at least two and a half months.

At the table: Bring to room temperature and pair with orchard fruit, oatcakes or a crisp Irish cider.

Mould-ripened Brie style

A semi-soft cheese that is firm and creamy when young, becoming indulgently soft and full-flavoured as it ripens.

At the table: Serve at room temperature with good bread, honey and something sparkling.

Taste it where it’s made

Discover both Galway cheeses as part of a generous guided tasting, then step inside the working cheese room.