Leggygowan Farm quadruples goats’ cheese production
Northern Irish cheese-maker Leggygowan Farm has upgraded its facilities, which will allow it to make four times as much goats’ cheese and meet growing demand at home and abroad.
The Co Down-based business has completed the development of its new milking parlour as well as a “state-of-the-art” cheese room so it can make more of its white semi-soft and blue cheeses.
The new facilities, coupled with an increase in the size of its herd of goats, will see Leggygowan process more than 300 litres of milk every week compared to the 75 litres it was getting through previously.
Adam Kelly, who runs the business on the family farm with brother Jason, said they had planned to grow the business more slowly but were left with little choice but to upsize.
“We’ve been stunned by the scale of the interest in goats’ cheese from chefs and leading delis and found difficulty in meeting the demand,” he said, adding that the company would now be well-placed to service enquiries from the rest of the UK and the Republic of Ireland.
Kelly said the upgrades will also improve the quality of the cheese.
“These facilities allow us to produce a more consistent product, and slight tweaks to the white curd recipe have resulted in a creamier cheese with a fresh and tangy taste that we believe will appeal to those seeking a distinctive goats’ cheese but without an overpowering aroma.”
Both the blue, which is matured for five weeks, and white cheeses are produced in 1kg blocks.