As well as our environmental and community endeavours, we at Cashel Farmhouse Cheesemakers collaborate with other organisations towards sustainable goals – both at a local and international level. It gives us great satisfaction to be a part of this type of activity – and to see these projects come to fruition. Here are a few projects that we’ve partnered with:
Louis Grubb, co-founder of Cashel Blue® cheese, has taken active interest in international rural extension work and has supported the Christain Aid dairy-based project in Haiti for the past 6 years. The project supplies fresh milk to schoolchildren daily and has grown from a small basis to the stage where it is now supplying many thousands of children every day, and supporting many small-scale dairies production units.
In 2009 Louis visited Haiti with Christain Aid to talk to farmers and people struck by the disaster. He was deeply concerned by the level of poverty. Through this connection and our continuing support to the dairy project, positive personal relations have grown – and we’ve been lucky enough to be visited by members of the Haiti dairy project here in rural Tipperary!
Our director Sarah Furno is a voluntary board member of GIY (Grow It Yourself). On the board she is active in the development of the GIY Grow HQ project in Waterford. Cashel Farmhouse Cheesemakers are also financial sponsors of the Grow HQ Centre. GIY is a charity which particularly appeals to us here, the kitchen Garden in Beechmount gives us much joy and escapism from the day to day pressures of running our busy Artisan food business. A connection to where one’s food comes from and the time to produce it, we feel, gives great joy and satisfaction in today’s busy world.
GIY and Grow HQ is an international effort, born in Ireland. They’re always looking for more people to get involved, so why not check it out using the links above!
Taste Council of Ireland
Sarah Furno, our director, sits on the Taste Council Of Ireland, which supports artisan food producers through the development of a national food culture. This is a voluntary contribution that we believe is well worth it. Sitting on the board, she shares her speciality food sector expertise – with the goal of maximising its potential contribution to Ireland’s , environment, culture, economy and society.