Victor and Breda O’Sullivan run Bluebell Falls Artisan Cheese. Breda is the cheesemaker, but really she is a magic maker, turning goat’s milk into flavourful cheese.

At Bluebell Falls Farm a mix of breeds – white Saanen and brown Toggenburg from Switzerland, plus black and white British Alpine goats – graze happily outside the back door. The free range goats graze on the grass and wild shrubs on the family farm (they particularly like ivy). This mix of breeds and free grazing provides a high yield of milk with the right balance of richness and taste.

Breda oversees every aspect of production and packaging. Morning and evening milk is used to make each daily batch of Bluebell Falls. Production takes place from March to November. It’s a traditional natural process, with milk transferred direct from the milking parlour to the dairy each day. Milk is chilled, pasteurised, and made into curds with vegetarian rennet.

Once set, the curds are hung to strain for several hours in natural muslin bags before the cheese is salted, rolled into a traditional log shape and hand packed. This is a young goat’s cheese, ready to eat a couple of days after making. It contains less than 1% salt.

The diversity of breed, grazing on delicious shrubs and careful cheese making techniques all give Bluebell Falls a delicate milky taste and creamy consistency. This Cork cheese is perfect for salads, cooking and cheese boards. Bluebell Falls comes in soft logs in a variety of flavours; Natural, Honey, Garlic and Thyme, and Black Pepper and Garlic.

Look out for it in local shops near its home in Charleville, selected delis and fine food shops nationwide. It’s also on the menus of some of the best eating establishments in Ireland. Chefs love it. You will too.