Georgina Campbell
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Brothers Dan and John Hegarty have been making this traditional cloth-bound cheddar on their North Cork family farm since 2000, and their first mature cheese came onto the market in 2002.
Made in 20kg wheels, using pasteurised cows’ milk from their own herd and vegetarian rennet, it is a true cheddar with a smooth texture and deep flavoured nutty tang.
Hegarty’s Cheddar is matured for at least 12 months before it goes on sale and has a ready market with consumers who appreciate its quality and want a real cheddar with character.
It is widely distributed, features on restaurant cheese boards and available at supermarkets and independent food stores nationwide.
