Cheese made with milk from animals grazing on Ireland’s rich pasturelands are always going to be a little bit special and so different from mass produced processed cheeses. You can really taste the difference according to Chef Myles O’Brien and he is particularly enthusiastic about goats cheese from Galway Goat Farm.
Producing award-winning goat milk products in north County Galway, this farm started in business in the summer of 2012. Larry and Anne Maguire saw a niche in the market and made a foray into goat farming with 20 Anglo-Nubian goats, chosen for their superior milk, with its high butterfat content. Their first offering was rich, creamy Galway Goat’s Milk and then they moved into cheese production. What a good decision that was – they were rewarded with impressive wins at the Artisan Cheese Awards in England. Larry came home to Dunmore in triumph with three golds, a silver and two bronze medals.
Milk runs through Larry’s veins instead of blood. A century ago, his grandmother ran Dagg's Dairy, serving milk to the good people of north Dublin. The apple doesn't fall far from the tree as they say, and after working in sales and marketing, he used the opportunity of redundancy to head west. The rest as they say is history.
Try Galway Goat’s Cheese at The Tavern. The Goat’s Cheese Bon Bons are truly melt in the mouth served with pesto, salad leaves and garlic bread. Finger lickin’ good!