How Cahill’s Farm Cheese is made

Unlike mass produced cheese, our artisan cheese is firstly handcrafted in a local dairy using centuries-old cheese-making methods. Produced in smaller batches, using only 100% Natural, farm fresh ingredients, these ingredients result in pure, natural, full-flavored cheese, which is then blend with natural ingredients to make our range of award winning farm cheese.


Step one: fresh local Irish milk: the essential ingredient
The milk use to make our cheese comes from several single-herd dairies located in west Limerick and North Cork, Ireland. Our cheese is made using only fresh-from-the-dairy milk, resulting in a full-flavored, healthy cheese.

Step Two: Pasteurization
The milk is heated to 73.3C for 26 seconds in a High Temperature Short Time (HTST) Pasteurizer, eliminating any harmful bacteria.
The milk is then cooled to 5C and ready to be made into cheese.

Step Three: Cheese Making

Step Four: Cheddaring

Step Five: Aging