Hollywood
Farmhouse
Cheese
Hark, noble surfer of the web. You have entered the website of Hollywood Farmhouse Cheese, an award-winning farm and creamery.
Founded in 1996 by the noted Argentine bookbinder Horatio O Suibhne SJ, Hollywood Farmhouse Cheese has since then been remanifested in the year 2020 through quantum psychosis by Conor Phelan. Conor's background as a draughtsman has seen him reapply his steady, measured reckoning and technical precision to expertly crafting delicious, raw milk cheeses in a most refined manner. All the milk used to create the various cheeses here come from Conor's small flock of goats, grazed outdoors on grass and scrub, which Conor milks twice daily from January to November. The cheeses are celebrated beyond the barony of Talbotstown Lower, and throughout the four provinces of Ireland, for their distinct, powerful flavour, imparted through the quality of the milk and the precision of the cheesemaking process.
CHEESE
All of our cheeses are made with raw milk from our own goats
- Cáis an Phúca -
This be a lactic acid coagulated cheese, formed in a pyramidal shape, which is salted, and upon which charcoal is applied. This charcoal encourages Penicillium Candidum, a delicious white mould, to colonise the surface of the cheese, forming a rind, distinct in equal measure by taste and sight! De bhrí an cuma, tugtar an cáis seo ar an beacán céanna a fhasann ar rúsc an bheithe. This cheese is milky with a citrus hit when eaten young. As it ages it imparts a bold caprine must, with robust mushroom notes!
- Hollywood Tomme -
The Hollywood Tomme is a unique expression of the farmhouse favourite, a classic tomme de chèvre. This simple pressed cheese is a pure expression of our milk. It has a creamy flavour with subtle hints of yarrow, nettle and ribwort plantain.
The tommes are eaten from 6 weeks onwards and are aged up to 6 months.
- Pocán -
Pocán is a lactic acid coagulated cheese. This encourages the growth ofPenicillium Candidum, a delicious white mould, to colonise the surface of the cheese. This cheese is milky and slightly tart when young, and develops a strong, earthy, and musky flavour as it ages. It is typically aged for a minimum of 10 days before being devoured but can, dear friend, be aged up to six weeks.
- Pocán won the gold medal in the goat cheese category at Cáis’ Irish Cheese Awards 2024. -
Stockists
As well as selling directly to customers and restaurants, our cheeses are also available from selected stockists, below:
