The company has completed development of a new milking parlour and a state-of-the-art cheese room to enable to meet the growing demand from delis and restaurants across Northern Ireland for its white semi-soft and blue goat’s cheeses.
In addition, the artisan business, based on a family farm at Saintfield in county Down, has increased the size of its own herd of mostly Saanen goats.
The additional milk from the increase in herd size is expanding production of goat’s cheese to two batches per week with over 300 litres being processed from the 75-litre process prior to the investment in new milking and processing facilities on the 20-acre family farm.
“We’ve had to make this investment quickly to enable us to respond to the growing interest in goat’s cheese in Northern Ireland and further afield,” said founder Adam Kelly. “When we launched the cheese in 2010, we expected that it would take quite a while to build sales. We reckoned that progress would be slow but steady. However, we’ve been stunned by the scale of the interest in goat’s cheese from chefs and leading delis and found difficulty in meeting the demand.
“We just had to accelerate our plans and to bring forward the investment in new milking and processing facilities.”
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