One of the fifth generation of the Wright family, Mark Wright grew up on the family farm at Ballylisk, Co Armagh. He now makes the range of cheeses which began with Ballylisk's Triple Rose.
This white mould ripened, single-herd, triple cream cheese was Armagh's first farm-produced cheese. A deliciously full flavoured ('decadent' is their word, and it is very apt) little stunner, it soon became one of a growing family of cheeses and related products.
It's all part of a grand plan.
Mark has been in cheese production since 2016, when he began collaborating with Loughry College's Food Technology Centre in Cookstown, Co Tyrone. In 2017, Ballylisk Dairies set up a bespoke production facility in Portadown, Co Armagh a short distance from the family farm. It is an exceptionally professional operation in every way, from the research undertaken for product development, to the branding and packaging, online sales and retail distribution.
Since developing and launching their flagship Triple Rose, Ballylisk has gone on to make two more gorgeous cheeses: smoked Triple Rose and Single Rose, a creamy farmhouse brie. All three have featured strongly in the coveted Great Taste Awards. There is also a range of accompaniments to compement the cheeses, including delicious crackers and a balsamic bramley apple chutney that is especially reflective of the Orchard County's produce.
And the plan continues to unfold.
A cider washed version of the Triple Rose is also produced on a seasonal basis and further cheeses in development include a truffled version of the Triple Rose, as well as a blue variant.
