Ireland’s original producer of Farmhouse blue cheese, J&L Grubb Ltd has unveiled its new state-of-the-art heritage architect designed farmhouse cheese making dairy on their farm at Beechmount, Co. Tipperary. Officially opened on 15th September by the Minister for Agriculture, Food and the Marine, Simon Coveney T.D, it is the largest speciality cheese dairy of its kind on the island and in terms of production standards and capability stands up well to continental European sites, putting the 100% family owned company on a good platform for the future.
Sarah Furno, Director and Cheese Maturer of J&L Grubb Ltd, comments, “Vision, drive and passion for cheese has brought us this far and we are very excited to see where we will go with the increased production capability of our new speciality cheese dairy.”
The farmhouse cheese dairy currently produces 250 tonnes of cheese per annum, 50% of production is exported with Cashel Blue™ a recognised speciality cheese brand both in the UK and USA. This figure is anticipated to grow to 320 tonnes by the end of 2012. However, despite the move to a purpose built modern dairy, the Grubb family has not tampered with their recipe for success. They have retained the relatively small, open vats for the making of their iconic cheeses, curds are cut by hand and all cheese is naturally rinded. Furthermore, the location of the new dairy remains adjacent to the farm milking parlour in the Osiery paddock where the Pedigree Cashel Blue™ herd grazes, thereby retaining the farm credentials of the cheese.
Jane and Louis Grubb have been making Cashel Blue on their farm at Beechmount, Co Tipperary since 1984. Cashel Blue was the first soft and subtler style of blue cheese to be made in either Britain or Ireland. The family owned and managed business now spans two generations and employs a local team of 25, many of whom can walk to work, with Jane and Louis’ daughter, Sarah and her husband Sergio Furno, continuing the family tradition.
Cashel Blue and
Crozier Blue Cheeses
Tel: 0033 526 1311 51