When Louis & Jane Grubb set out to make Cashel Blue® in the early 1980’s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.”
Today, more than 30 years later and in the hands of the 2nd generation, Cashel Blue® is still made by hand on the same 200 acre farm; Beechmount, in Co. Tipperary, Ireland. They also make Crozier Blue, Ireland’s only sheeps’ milk blue.
Cooleeney Farm hand make a range of cheese in Co. Tipperary. The fourth generation of the Maher family farm the land in Cooleeney. The first recorded award for quality milk is noted in 1905 records. Their farm continues to receive National and International awards for cheeses. They have been making a range of soft and semi hard cows and goat milk cheeses in Co. Tipperary since 1986 using the milk from their own Friesian dairy herd who graze the fertile peaty land producing top quality cheese. They also make goat cheese using milk supplied from two Tipperary goat farmers.
Brothers Dan and John Hegarty have been making traditional cloth-bound cheddar on their North Cork family farm since 2000, and their first mature cheese came onto the market in 2002.
Made in 20kg wheels, using pasteurised cows’ milk from their own herd and vegetarian rennet, it is a true cheddar with a smooth texture and deep flavoured nutty tang.
Hegarty’s Cheddar is matured for at least 12 months before it goes on sale and has a ready market with consumers who appreciate its quality and want a real cheddar with character.
It is widely distributed, features on restaurant cheese boards and available at supermarkets and independent food stores nationwide.
When Veronica first started making this cheese in 1976 she did not realize that twenty five years later it would be known as the cheese where the story of modern Irish farmhouse cheese making begins. Milleens is an artisan food, a washed rind cheese with a soft paste. It has a mottled peach and sometimes fiery orange washed rind and within is a paste that goes from semi-firm to spilling cream. The flavor is a complex mix of delicate herbs along with a spicy tang. Available in 1.5kg and 200g rounds, the smaller known as 'dotes'.
Brought to you from the West of Ireland, near County Clare’s wild Atlantic coast, St. Tola Irish goat cheese has achieved exceptional critical acclaim since its launch over twenty-five years ago.
From young, fresh crottin through to mature, year old Gouda, all our cheeses are handmade and matured to suit our customers’ individual requirements. As such, cheese from the St. Tola range is now among the most sought-after artisan produce in Ireland. St. Tola Irish Goat Cheese has been made in the townland of Inagh just south of the Burren in County Clare since the early 1980s
Velvet Cloud is owned and run by Michael and Aisling Flanagan and is a sheep dairy business based in Co Mayo, producing milk, yogurt and cheese. The milk comes from the Flanagan’s flock of Friesland and Lacaune ewes, grazing an abundance of grass and clover pastures for almost the entire year. While Velvet Cloud sheep’s yogurt and milk have been on the market since 2016 their cheese is a new product to the range. Rockfield by Velvet Cloud is semi hard sheep’s milk cheese and is one of only a very small number of sheep’s cheeses made in Ireland. It is a full flavour nutty, robust tasting sheep’s cheese covered by a thick creamy/grey rind.
Ballinrostig Organic Cheese is owned and run by husband and wife team, Stephen Bender and Michele Cashman. In 2014 the couple moved into and renovated Michele's family home in the village of Ballinrostig, in East Cork, transforming the garage into a purpose built dairy. This year they converted their entire range to Organic cheese. Ballinrostig Organic Cheese main range is a Gouda style cheese. The signature cheese is the Ballinrostig Organic Gold, mainly made from Jersey Milk. The Gouda style herb cheese range includes Nettle, Cumin and Red Pepper and Garlic. In addition they produce an Organic Cream Cheese with Nettle and Garlic, and a Halloumi and a Bán (Feta) cheese.
Irish Organic Milk Producers Ltd (IOMP) t/a The Little Milk Company was established in March 2008 to act as the product development and marketing body for 10 organic milk producers located throughout Ireland. Collectively, their total milk pool is a very significant 3 million litres per annum The Little Milk Company then begun to produce premium cheddars and soft cheeses. They are all made with local organic ingredients of the highest quality. The journey that the farmers have taken and that The Little Milk Company has taken up, is a story of sustainable food production, from local Irish sources, to create a range of products that taste great, are sustainable, good for the environment and are exported all over the world. The Little Milk Company now has multi award winning cheeses and is establishing a strong market at home and abroad.
Carrigaline Farmhouse Cheese is a semi-soft natural cheese, handmade in the traditional manner by the O' Farrell family on their ancestral farm near the historic town of Carrigaline in the Southwest of Ireland. Beginning with a mild creamy, buttery taste at two months progressing to a more piquant flavour at 6 months, our cheese has a subtle taste acquired from the clover and grass pastures of the limestone land. Our handmade semi-hard cheese is made from pasteurized cow's milk. We do not use artificial additives or preservatives. Our cheese is gluten free and suitable for vegetarians.
This is a great cheese for sandwiches, cheese boards, lunches, salads, and is an ideal cheese for melting over pizzas, pastas, fish etc. Also, suitable and delicious in fondues.
Tom Burgess has been producing top quality milk from his pasture fed cows in West Wicklow for twenty years. Tom wanted to develop a product which reflected the outstanding quality of this milk. This desire, led to the creation of Coolattin Cheddar, an award winning raw milk cheese made exclusively from summer milk.
Carlow Sheep Cheese is a hard cheese, which may be matured for up to two years. It is made from a small flock of dairy sheep, milked on the farm - it received Gold and the best hard sheep cheese in the British Dairy Sheep Association awards last December (2017).
Carlow Goat Tomme is a mould ripened cheese, made from a small herd of dairy goats, also on the farm.
The Carlow Cow cheese is made from a neighbours milk - a washed curd raw milk cheese - sometimes flavoured with herbs and spices.
The Schlieibitz family were one of the first producers of Sheep's Milk Cheese in Ireland and have been making Knockalara Farmhouse Cheese since 1990. They make a range of award-winning cheeses including their soft fresh Sheep's Milk Cheese and a more mature Sheep's Milk Cheese with a natural rind. Knockalara cheeses are free from additives of any kind and are hand-made in small batches using pasteurised milk, rennet and starter cultures. The cheeses are available from carefully selected retailers and are used by many of Ireland's best chefs.
Bluebell Falls is a traditional artisan family business, producing goat's cheese to the highest quality standards, run by Victor and Breda O'Sullivan. Bluebell Falls is since 2003 a multi award-winning cheese manufacturer close to Charleville in County Cork, well-known for the production of great tasting cheese.
Coolea Cheese is hand made on the mountain farm of the Willems family in Coolea Co. Cork. Nothing but 100% healthy fresh cow’s milk is used to produce this high quality cheese. Mild and creamy with a distinct flavour suitable for every occasion. Coolea cheese is available in Coolea Plain, Coolea Extra Matured, Coolea with Cumin Seed and our most famous Coolea Matured.
The searing relationship between the farmer and his herd defines the Irish experience. As a boy, Jim O’Brien watched his father shuffle across incandescent light and low cloud to fetch his cows for quiet, pre-dawn milking. Hours later, tankards of frothing milk that bubbled at the rim were loaded on the pony trap and ridden to Ballyhahill creamery, a mile of green hedges and warm salutes. There, farmers grouped together on the low village wall and time was measured in the thickening of milk to cheese.
O’Brien’s cheese represents a devotion to this simple, ritualistic way of life. Some 40 years later, Jim still delights in the rhythm of the twilight milking, the sweet smell of milk, and the quiet hours spent slowly mixing and warming it ’til it reaches the rich, golden consistency that characterizes the delicious flavour of O’Brien’s cheese. The long years of perfecting his recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection, have made O’Brien’s cheeses some of the best in the country. Jim O’Brien and his family warmly invite you to share in this experience of tradition, ritual and flavour.
Harty’s Jellies make a range of six savoury jellies: Chargrilled Pepper Jelly, Mint Jelly, Hot Pepper Jelly, Apple and Sage with Chilli Jelly, Cranberry Jelly and Ginger Hot Pepper Jelly. Each jar contains 230g. All Harty’s Original Jellies are 100% Irish made and are ‘clean’, that is they contain no additives, preservatives, meat gelatine (they are 100% vegetarian) and are all gluten-free and dairy free.