Carlow Farmhouse Cheese is situated on a farm in the centre of the county – milking dairy sheep and some goats. The dairy sheep provide the milk for a hard pecorino type cheese, which may be matured for up to two years.
The goat’s milk is used to make a tomme type cheese.
Cow’s milk is bought from a neighbouring farmer and a small amount of cow cheese is made to complement the sheep and goat milk.
All available in the weekly Carlow Farmers Market – every Saturday at Potato Market, also available in Rath’s Londis, Pollerton Road, Carlow and Coolanowle Food Hall, cheese counter on Dublin Street.
A new addition to our range of cheeses for 2020 is Vincenzo’s Sheep Cheese – a pecorino using both lamb and kid rennet in the Italian tradition – made by Vincenzo LaMana in County Carlow. Information and cheese available from Vincenzo on 085 7767617 and via Facebook.
This is a working farm, but may be visited by appointment.
Carlow Farmhouse Cheese is a micro enterprise run by Elizabeth Bradley on her farm in Ballybrommel in Fenagh – a rural part of County Carlow, near the foothills of Mount Leinster in the South East of Ireland.
Elizabeth has been farming for most of her life and hand-making her cheeses since 2005. She studied cheese-making both in Ireland and in Haute Savoie in France.
Recently (2019) she has been joined in Carlow on her farm by Vincenzo La Manna who started making cheese from his own flock of dairy sheep in 2013, in the Macroom area, west of Cork.
Vincenzo is Italian and a veterinarian. He also has a PhD in molecular biology from the university of Aberdeen, Scotland, and extensive experience and knowledge of HACCP protocols, bacteriology and the chemistry involved in cheese making.
Elizabeth began by selling her cheeses locally at The Carlow Farmer’s market and has built up a loyal following over a few short years. An identical path for Vincenzo. Direct interaction between farmer and consumer is something they truly believe in and is central to their business ethic.
Elizabeth’s cheeses are made with both pasteurised and raw milk. Her popular Edam style, washed curd cheese is made with pasteurised cow’s milk and has a regular following. Her sheep’s cheese is made with raw milk and has won best-in-category in the British Cheese Awards (Gold 2014, & Bronze 2013) and her new Goat’s cheese (Tomme style) made with raw milk. Sheep milk yoghurt and pasteurized goat milk are also available.
Vincenzo’s cheeses are only made with sheep’s milk. He makes a Pecorino style cheese from the Marche region in Italy, very different from the better known pecorino from Sardinia. He also makes a Conciato, a 200gr round of pecorino aged in sealed jars with a special condiment, only for the brave, and his semi soft 200gr “The soft sheep”. Finally a sheep ricotta made with the traditional method, if you learn how to use ricotta, you’ll be hooked.
Carlow Farmhouse Cheese