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. That happens every single day. At the moment, production is small scale but the aim is to utilise the entire pool of milk within three years. The state of the art facility is designed to cope with expansion.
Further cheeses are in development at Loughry College Food Technology Centre, including a blue version of the Triple Cream, a cider–washed cheese and a soft creamy Brie–style. There are also plans for traditional artisan butters.