A note from Seán

When I stepped into the role of master fromager at Knockatee eight years ago, I had big shoes to fill. My predecessor, Peter Ireson, didn’t just hand me a business; he passed on a tradition, an artistry, and an extraordinary depth of knowledge that goes far beyond any book. Artisan cheesemaking, I’ve come to realise, is a living craft that requires respect, patience, and adaptability every single day.

One of the first lessons I learned is that no two days in cheesemaking are alike. Milk is an ever-changing, dynamic ingredient, and every aspect of its character shifts subtly with the seasons, the weather, and the diet of the cows. Working with unpasteurized milk adds to the complexity, but it’s also what I love about it. There’s a richness and authenticity that can only come from honouring the natural properties of the milk as it changes. I’ve learned that to make exceptional cheese, you don’t simply follow a recipe. You listen to the milk, adapt to it, and let it lead.

At Knockatee, we always adjust the recipe to fit the milk, rather than trying to manipulate the milk to fit the recipe. It’s a process that requires a keen eye, a sensitive hand, and an appreciation for the unpredictability of nature. Each batch is a product of that attentive care, and to me, that’s where the essence of the word “artisan” truly comes into play.

I’m immensely proud of the cheeses we create here. Each wheel, is a reflection of not only the care we put into each step but also the tradition and wisdom that Peter shared with me. I hope, as you enjoy a piece of Knockatee cheese, you taste a bit of that dedication, that commitment to quality, and the joy of a craft that’s both timeless and ever-evolving.