Irish Farmhouse Cheese Sales Increase by 43%

The total Irish farmhouse cheese sector is valued at over €12 million per year at farm gate level, with exports valued at approximately €4.5 million. The rise in the value of farmhouse cheese sales is largely due to increased market penetration but also an increase in frequency of purchase. There are currently over 50 farmhouse cheesemakers in Ireland producing over 150 types of cheese.

The new figures were released today on the opening day of the 5th European Farmhouse and Artisan Cheesemakers Congress, taking place at University College Cork. This is the first time the Cheese Congress will take place in Ireland and over the next three days producers, cheese technicians, health inspectors, academia, trade, media and state bodies from Ireland and other EU member states will come together to share knowledge and initiate collaborations across the farmhouse dairy sector. As part of the Congress, The Association of Irish Farmhouse Cheesemakers (CAIS), in conjunction with Bord Bia, will host a group of over 60 farmhouse cheesemakers from France, Germany, Finland, Italy, The Netherlands, Norway, Sweden, Spain, and the UK.

 

Many of these cheesemakers are visiting Ireland for the first time to learn more about our farmhouse cheese industry and as such their itineraries will include site visits to Coolea Farmhouse Cheese and Gubbeen Farmhouse Cheese. In Ireland, all farmhouse cheeses are unique to each producer. This differs greatly to cheeses available on the Continent where they are made by many farms and dairies under strict guidelines to ensure consistent standards (e.g. Camembert or Parmigiano Reggiano). "Our European neighbours find it hard to believe that each cheese is only produced on one farm and is the result of the passion and dedication of one family.  The personality of the cheese maker is often reflected in aspects of their cheese; from the wild and unpredictable to the precise and consistent" commented Eimear O'Donnell, Consumer Dairy Sector Manager, Bord Bia.

 

Earlier this month, the EU approved, and agreed to co-fund, a joint application by Ireland, the Netherlands and Germany for an information and promotional campaign, entitled 'Discover Farmhouse Cheese', to increase consumer awareness and consumption of farmhouse dairy products and cheese across the three countries. The programme, due to launch in the coming months, will be targeted at women of all ages, adolescents, girls aged 8 to 13 and elderly people. The current consumer of farmhouse cheese in Ireland is predominantly AB social status, with approximately 47% of all purchases made by consumers over 55 years. 

 

The Minister of Agriculture, Food and the Marine Simon Coveney TD is due to open the Congress conference at 9am tomorrow. Other keynotes speakers include cheesemakers and industry representatives such as Bord Bia and Food Safety Authority.

 

During the late 1970’s a few enterprising dairy farmers commenced making farmhouse cheese. For at least a quarter of a century before this, cheese-making in Ireland had been exclusively confined to large scale factory production mainly concentrating on cheddar production and mainly owned by the dairy cooperatives.  By 1983 there were a small number of farmers successfully producing a range of cheeses between them. The National Dairy Council which has responsibility for promotion of dairy produce in Ireland realised the potential of farmhouse cheese production and facilitated the forming of the Irish Farmhouse Cheesemakers Association, CAIS, in 1983 and helped its development in the earlier years.

 

Today, CAIS has over 30 members (farmhouse cheese producers) and supports the industry through group marketing, networking, education, and representation on cheese production issues to the relevant authorities. The organisation runs on a voluntary basis and is managed directly by cheesemakers.