Wicklow Blue Cheese is the main cheese made by John Hempenstall at Curranstown in South Wicklow where, following interest from chefs and small shops and positive market research (mainly carried out at The Waterfall Farmers’ Market), he designed and built his own cheese factory on the farm some years ago.
Made with pasteurised cows’ milk and vegetarian rennet, it is a consistently excellent cheese with a creamy texture and a mild gentle flavour and has won many awards including an Irish Food Writers’ Guild Annual Good Food Award in 2008.
Following on the success of Wicklow Blue, came the launch of a creamy brie style cheese, Wicklow Baun, later followed by the mild cheddar style Wicklow Gold, which is available plain and in a number of flavoured varieties including Nettle & Chive, Tomato & Herb, Basil & Garlic and Seaweed.
The Hepenstalls also produce buttermilk and a brie style cheese for the catering industry, St Kevin Brie.
On sale in Superquinn, Supervalu, Sheridans and numerous speciality food shops and, with the help of the farm cheese makers network, to farmers’ markets in Belfast, and counties Wexford, Carlow and Kilkenny.