Editorial note: All information in this article is based on our June 2025 visit, as part of a larger article on Irish Cheese to be later featured in the Winter 2026 issue of Culture: The Word on Cheese Magazine. Larry Maguire provided updates in October 2026. Please fact-check all details, figures, technical descriptions, and current business information directly with the cheesemaker before sharing or publishing.
Just outside the small town of Dunmore in County Galway, Larry and Anne Maguire have built a small artisan cheesemaking business with a story of evolution, experimentation, and a willingness to follow wherever the cheese leads.
Galway Cheese began in 2013, originally making goat’s milk cheeses before transitioning to cow’s milk. When we visited in June 2025, Larry and Anne were sourcing cow’s milk from a nearby farm, keeping the business rooted in its local farming community. It’s a good reminder that small-scale cheesemaking doesn’t always follow a straight line. Sometimes, the animals, the milk supply, and the realities of running a business lead you in a new direction.
Larry has developed a range of artisan cheeses that have earned recognition, and today the focus is on two distinctive styles: Galway Sinan and Dunmore. Sinan is a natural-rinded, semi-soft cheese made in the Tomme style, aged for at least two and a half months to develop a more concentrated flavor and character. Dunmore takes a different route: it’s a Brie-style, mold-ripened cheese that starts out firmer when young, then softens and becomes richer and creamier as it matures.
Together, they offer two different expressions of what cow’s milk can do in the hands of a small producer. Sinan leans into the natural rind and longer aging process, while Dunmore delivers the indulgent, softening texture that makes a good Brie-style cheese so appealing. As always, we recommend giving cheeses like these time to come to room temperature before serving — it’s one of the simplest ways to let their aromas and flavors shine.
And there’s a new addition to the family. In early 2026, Larry introduced Truffled Sinan, made using the same production method as the original Sinan, with truffle from Puglia, Italy, incorporated during the final stages. Larry tells us it’s proving popular, and it’s easy to see the appeal: the earthy character of truffle paired with a cheese that already has depth from its natural rind and aging. We love seeing a cheesemaker take an established favorite and give it a new twist without losing what made the original special.
But Galway Cheese is about more than what comes out of the cheese room. Larry and Anne are also leaning into a different way of sharing their work: welcoming guests for a closer look at the craft, the people, and the hospitality behind their cheeses.
Their food experiences begin with Meet the Cheesemaker, a relaxed, personal visit with Larry, who shares how fresh local milk becomes award-winning artisan cheese. Guests enjoy an individual cheese and charcuterie board featuring Galway Cheese cheeses, freshly baked homemade Irish soda bread, and tea or coffee. And, naturally, there’s a chance to meet two of the farm’s much-loved residents: Fiadh and Saoirse, their Irish Red Setter and Irish Red and White Setter.
For those who want to get a little deeper into the process, The Cheese Experience includes everything in the first package, plus a private guided tour of the production area, a visit to the cheese cave and affinage rooms, and a closer look at how the cheeses are matured and cared for. Guests also take home an artisan cheese gift — a nice way to extend the experience beyond the visit.
And for the truly cheese-obsessed, there’s Master Cheesemaker for a Day. This full-day experience gives guests the opportunity to make their own traditional Irish cheese alongside Larry, with morning refreshments, a farmhouse lunch, the necessary protective equipment, and cheese to take home. The group is limited to four guests, making it a particularly personal way to spend a day immersed in cheesemaking.
We love that these experiences offer something beyond a tasting. Cheese is the delicious end product, of course, but there’s a whole world of skill, patience, and decision-making behind every wheel. Seeing the production area, visiting the aging rooms, and talking directly with the cheesemaker can change the way you understand and appreciate what’s on your board.
The experience also reflects something we value deeply in the world of specialty food: hospitality. Larry and Anne aren’t simply selling cheese; they’re inviting people into the story behind it. Their brochure sums up that spirit beautifully: “There are no strangers here, only friends we haven’t met yet.”
If you’re traveling through County Galway, these experiences are worth considering — just remember that advance booking is essential. Galway Cheese is a working creamery, not a drop-in visitor attraction, so contact the team before making plans. You can find their details and information about the experiences at galwaycheese.ie.
For those who can’t make the trip, Galway Cheese is also available through Irish specialty retailers, including Sheridan’s Cheesemongers and other independent shops. And if you spot the original Sinan, Dunmore, or the newer Truffled Sinan on a cheese counter, we encourage you to give them a try.
What we appreciate about Galway Cheese is the combination of adaptability and personal connection. Larry and Anne have evolved their cheesemaking over time, continued to develop their range, and are now creating new opportunities for people to experience the craft firsthand. Whether you’re there for a wedge of Sinan, a taste of Truffled Sinan, or a full day making cheese alongside Larry, it’s an invitation to experience a little more of Ireland through its food.
Do Good. Eat Good.
— Kendall, Antonelli’s Cheese
More info: https://galwaycheese.ie/
https://www.instagram.com/galwaycheese
