Everything we do is about staying true.
The first cheese is the flagship Ballylisk Triple Cream called the Triple Rose. It is a circular, white mould, single herd, full-flavoured cheese. Its decadent richness is balanced by salty, lemony notes. It is made from pasteurised cow’s milk with added cream.
The cheese is made in a purpose-built facility just up the road from the farms. The morning’s milk is in the cheese mould by lunchtime...
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.