Our sheep cheese is produced from the milk of our own pure bred East Fresian Flock which has been reared on our farm in County Offaly in the middle of Ireland.

We use only 100% fresh, pure row milk in our specially designed and equipped dairy, conforming to strict health regulations.

Our hard sheep cheese is obtained from an ancient Swiss mountaineer recipe.

National Farmhouse Cheese Competition in Listowel:
2003: Silver Medal for Mill House Sheepcheese
2004: Golden Medal for Mill House Sheepcheese
2005: Golden Medal for Mill House Sheepcheese
2005: Bronze Medal for Pastorello with Coriander, Caraway and Fennell

For production we use only a starter culture and vegetarian rennet.
Of course we use salt in the brin bath, for maturing the sheep cheese, but there is no use of additives, preservatives, colourings or rind growing agents.

We normally produce wheels of sheep cheese of around 2kg.
All our hard sheepcheese is stored in the ripening room for at least 90 days to develop its full flavour and taste.

Our range of soft Pastorello Cheeses are saisonal available only

Pastorello - Plain
Pastorello - Safron and Basil
Pastorello - Coriander, Caraway and Fennell
Pastorello - Green Peppercorns