About Us

Watching the fresh, warm morning milk flow into our cheese vat brings joy and excitement for the day’s production. Cheesemaking is magic! #RawMilk We believe that small is beautiful. Every cheese is made by hand, with total production not exceeding 10 tonnes per year across our goat, sheep, and cow’s milk cheeses. We collect all our milk from three neighbouring farms, using only the morning’s milk for production (good morning, cows, sheep, and goats!). Our farmers share our belief that grass-fed animals produce the finest milk. Our cheeses can be found at farmers’ markets in and around Dublin City, in select delicatessens across Ireland, in specialty shops, and on the menus of high-end restaurants. The finest quality raw milk from locally grazed herds of goats, sheep, and cows is handmade into both hard and soft cheeses, which mature for at least three months. Recently, we have begun crafting fresh, white-moulded soft cheeses from cow’s and goat’s milk. Each of our farmhouse cheeses is cared for individually, developing subtle flavours and improving with maturity. The natural rind is carefully nurtured as one of the cheese’s defining characteristics. The only added ingredients are vegetarian rennet and salt. Our range of cheeses is firm and robust, with a long shelf life. We believe in the Slow Food philosophy: it takes time for these wonderful cheeses to mature and develop their full character.