I have a background in the meat industry. I started to work with my father in 2006. While continuing on with mixed farming, I also became interested in making cheese in 2015. The depth of knowledge and experience from the Loughry team was invaluable on this journey.
We sought the expertise of dairy technologists Gary Andrews, Paddy Kelly and John Dooey at Loughry College’s Food Technology Centre in Cookstown, Country Tyrone. Everything we do is about staying true. The Ballylisk honest approach to how our products are made has been with the Wright family for centuries.
Along with my brother, Mark we took that expertise from Loughry College and built on it. We've spent years perfecting our cheesemaking.
We make it every day. We talk about it. We work on new ones. We even think about it in their sleep!
Every single cheese has to be spot–on.