Rural Social Sustainability

We are proud to come from a strong Quaker heritage of food production and social responsibility. In creating Cashel Blue®, Louis Grubb had a vision to recreate the employment that a farm traditionally would have provided. 12 of our employees live within a 5km radius of Beechmount Farm, and we are focused on providing longterm, sustainable employment in our rural community.

Any extra cow’s milk we require to make our cheeses is supplied by farms within a 25km radius of the dairy. We welcome groups from organisations as diverse as Ballymaloe Cookery School, Teagasc, and the Department of Agriculture as well as school and college groups who wish to visit the farm. In total, we have 27 staff who work with us at Cashel Farmhouse Cheesemakers and Beechmount Farm. Click here to meet the team.

Artisan Food Community


Within the artisan food community, we are founding members of CAIS, Ireland’s Association of Farmhouse Cheese makers, and we are also members of the Speciality Cheese Makers Association, an alliance of cheese makers, retailers and wholesalers which promotes the artisan cheeses of the British Isles and Ireland. We work closely with An Bord Bia, Ireland’s Food Board. Locally we are heavily involved with the Clonmel Applefest, which celebrates food, heritage and nature through the prism of the arts. Over the years we have been consistently recognised as among the best producers in Ireland, by John and Sally McKenna’s Bridgestone Guide.

Cashel Blue is a member of various Artisan Food Communities

Further afield, we enjoy attending the American Cheese Society, an association of American Farmstead Cheese Makers and Speciality Retailers, and the Guild de Fromage events in France.

Local Producers

We are proud to be members of our local Tipperary Food Producers Network, a community of businesses working in the food and beverage sector in County Tipperary. The objective of the Network is to represent, promote and showcase the best of Tipperary Food. We really love being involved with fellow food producers at a local level.