Irish farmhouse cheese barely existed forty years ago. A handful of makers started from nothing in the 1970s and 80s and built one of the most interesting cheese traditions in Europe, and we have worked alongside them for most of that time.

What makes it distinctive is the grass. Cattle, goats and sheep here graze outdoors for most of the year, and that comes through in the milk and then in the cheese.

The range covers washed rinds from West Cork, blues from Tipperary, raw milk cheeses from the Boyne Valley, goat's cheese from Clare and cloth-bound cheddars aged on the farm.