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The Temhair Luachra Brugh of Marta Helvetti

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Clan of Helvetti-Makers of fine cheese

The art of making fine cheese came with the old one's who first settled here. We have the best goats milk aged and spiced cheeses in Munster. With the large animal penns and storage barns we should always have what you want.

We store the milk in the stomach of a dead goat, which makes it start to curd and whey because of the rennet of the stomach. Then they are drained in wikker strainers for a bit. We don't add as much salt as the Egyptians or desert people need to owing to our cooler climate. This makes for a more suitable environment for beneficial microbes and molds which is what gives aged cheese their pronounced and interesting flavors. We have a smoke house, but to be honest, smoked is the least popular. The taste is somewhat medicinal but it has been used as a curative for some injuries and ailments.

Our best cheese is stored in the gut of young cattle. These tend to cost a bit more. Some of our cheeses have molds on the outer rind. Some get baked to harden quicker.

Of course there are some family secrets I must keep to myself. There are at least ten of the Helvetti family working the cheese business, all friendly and fun to chat with, though they don't always smell their best!

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