Officially opened on 15 September by the Minister for Agriculture, Food and the Marine, Simon Coveney, 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, said: “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 tons of cheese per annum, 50% of production is exported with Cashel Blue a recognised speciality cheese brand both in the UK and US.
This figure is anticipated to grow to 320 tons 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.
Source: Cashel Blue
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