Wicklow Farmhouse Cheese

What is Wicklow Farmhouse Cheese?

Wicklow Farmhouse Cheese represents a diverse selection of handcrafted dairy products originating from Arklow in County Wicklow, Ireland. The entire range is derived from the milk of the producer's own Friesian cows, which are pasteurized before processing. The portfolio spans multiple textures and aging levels. It includes soft, bloomy-rind styles similar to Brie, such as Wicklow Bán and the award-winning Wicklow Blue. It also features firmer, pressed varieties like Wicklow Gold, a Cheddar-style cheese, and harder, Gouda-like wheels. Some products are sold fresh, while others undergo longer maturation periods to develop complex flavors. The visual appeal ranges from creamy white interiors to golden-yellow paste, depending on the specific variety selected.

Where does Wicklow Farmhouse Cheese come from?

The enterprise was established in 2005 by John Hempenstall. The initial motivation was to provide supplementary income for the family farm rather than to create a commercial brand from scratch. By utilizing the existing herd of Friesian cows, the operation integrates cheesemaking directly into agricultural life. This approach ensures that every wheel is handmade on-site, maintaining a direct connection between the pasture and the final product. The location in Arklow places it within the historic county of Wicklow, an area known for its pastoral landscapes. The decision to focus on farmhouse production allows for small-batch quality control that distinguishes these cheeses from industrial alternatives.

What does Wicklow Farmhouse Cheese taste like?

The taste profile varies significantly across the different styles offered. The soft Brie varieties, particularly Wicklow Bán, offer a creamy texture with mild, earthy notes characteristic of bloomy rinds. Wicklow Blue introduces a sharper, tangier dimension with visible blue veining, yet remains accessible due to the use of vegetarian rennet. The Cheddar-style Wicklow Gold provides a more robust, nutty flavor that deepens with age. Flavored iterations, such as those infused with nettle and chive or basil and garlic, add herbal pungency and aromatic freshness. The texture shifts from spreadable softness in the young cheeses to firm, crumbly solidity in the aged wheels.

How Wicklow Farmhouse Cheese is made

Production begins with raw milk from the farm's Friesian cows, which is then pasteurized to ensure safety standards. The curds are set using various methods, including vegetarian rennet for the blue varieties, distinguishing them from traditional animal-rennet cheeses. After cutting and cooking the curds, the mixture is molded into shapes appropriate for each style. Soft cheeses are drained gently, while harder varieties like the Cheddar and Gouda styles are pressed to remove excess whey and achieve density. Salting follows either through dry rubbing or brine immersion. Ripening occurs in controlled environments, with durations varying from immediate consumption for fresh batches to several months for mature wheels.

How Wicklow Farmhouse Cheese is eaten and cooked

These cheeses are versatile in the kitchen and suitable for various dining contexts. The soft Bries work well on cheese boards, offering a gentle introduction for guests. They pair nicely with crusty bread and light fruits. The flavored Cheddars serve excellent melting properties for cooking, making them ideal for sauces, gratins, or sandwiches. Wicklow Blue can be crumbled over salads or served alongside strong beers to balance its pungency. The harder varieties are perfect for grating over pasta dishes or enjoying as a standalone snack with crackers. Their varied profiles allow chefs and home cooks to select specific textures and intensities for different culinary applications.

Wicklow Farmhouse Cheese in the world's kitchens

As an Irish farmhouse product, these cheeses reflect local agricultural traditions adapted to modern tastes. They are primarily consumed within Ireland but have gained recognition through international competitions. The inclusion of herbal flavors like nettle and chive nods to local foraging traditions, blending wild ingredients with dairy craftsmanship. While rooted in Irish farming culture, the styles mimic popular European formats like French Brie and Dutch Gouda, showing an influence from broader continental cheesemaking techniques. This fusion makes them accessible to both domestic consumers familiar with local produce and international palates accustomed to classic cheese types.

Custom and folk tradition

The practice embodies the ethos of self-sufficient farming, where value is added to primary agricultural output through skilled labor. Handmade production preserves artisanal techniques that prioritize quality over quantity. The reliance on a single herd's milk creates a unique terroir expression tied specifically to the Hempenstall farm's land and feed. This method supports rural economies by keeping production local and labor-intensive. The awards won at events like the Nantwich Cheese Show highlight the success of this traditional approach in competing with larger manufacturers, validating the preservation of small-scale dairy craftsmanship in contemporary Ireland.

Protection and trade

Wicklow Farmhouse Cheese has achieved significant acclaim, notably winning multiple medals at the 2013 Global Cheese Awards. Wicklow Bán received gold, while Wicklow Blue took silver and bronze in different categories. In 2014, Wicklow Blue was awarded the trophy for best vegetarian cheese at the Nantwich Cheese Show. These accolades underscore the brand's commitment to high standards and innovation, particularly in creating premium vegetarian options. The company supplies both retail markets and the catering industry, with specific lines like St. Kevins Brie tailored for professional kitchens. This dual distribution channel helps sustain the business model built on supplemental farm income.

Questions people ask about Wicklow Farmhouse Cheese

Good reading and sources

• Wicklow Farmhouse Cheese on WikipediaEncyclopedia
• Wikidata recordOpen data