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Cheese Makers specialising in Mozzarella, Burrta & Scarmoza. We also sell other locally produced cheeses, Organic salad leaves and tomatoes, pure Irish honey, apple juice and the finest Mediterranean foods that we can source.
St Tola is the finest gourmet goats cheese and ans been hand make in Inagh just south of the Burren in County Clare since 1978. We have opened an online shop for our customers and we have been working with an number of initiatives to sell our cheese our cheese in new online markets.
Velvet Cloud is a range of handmade natural sheep’s milk yogurt and cheese, made on the family farm where the Flanagan family have been farming for generations.
Tom Burgess has been producing top quality milk from his pasture fed cows in West Wicklow for twenty years.
He wanted to develop a product which reflected this quality and decided it would be Mature Raw Milk Cheddar.. “Pasture to Cheddar the same day”.
The milk we use to make Coolattin Cheddar is special for a number of reasons, we process in the summer months when the cows are grazing fresh clover-rich pasture only which is the ideal diet for cheese processing milk.
Hello and welcome to our new on line shop. This is where you can now order our Goat Cheese, Milk and tasty Yoghurt for direct delivery to your doorstep.
As we are a very small producer some of our goat cheeses sell out quite quickly, but we will take pre-orders.
The Ferguson family have worked Gubbeen Farm for many generations now.
It is a 250 acre coastal farm in West Cork one mile outside the fishing village of Schull, the Atlantic Ocean bordering one boundary and Mount Gabriel to the North as a back drop behind the land, sheltering the pasture that has always supported the Gubbeen herd.
Rock Farm Slane is a glamping, ecotourism and activity centre and organic farm on the Slane Castle estate stretching for 1.5km along the banks of the River Boyne.
The Farm Office has a small shop selling meat and eggs from the farm as well as a few local “goodies” from the Slane Food Circle and other great local producers including ice cream, cheese and local veg.
The cheese is carefully made from rich, full cream, raw cow’s milk, using traditional cheddaring techniques. This results in a firm but slightly open textured hard cheese with a unique and subtle flavour.
The cheese is available in vintage red and white, both aged for a minimum of 8 months as well as varieties made with herbs and spices. The most iconic cheese in the range is perhaps the smoked version.
Experimenting in her kitchen in 2004, home chef Helen Finnegan made the very first batch of what was to become Knockdrinna Farmhouse Cheese using just a few simple household utensils and a small amount of goats milk.
Deciding to invest in her passion for good food, Helen began making cheese full time and the first Knockdrinna cheese – a Goats Cheese Camembert, Knockdrinna Snow – was born.
An Irish handmade blue cheese with a subtle creamy blend. In 2010 Cashel Blue™ was awarded Gold in the International Cheese Awards, Gold in the World Cheese Awards, and the top award of three gold stars at The Great Taste Awards in London.
When Jeffa Gill began making cheese on her farm in 1979, she started it as part of her pioneering spirit to provide for her family from her own small holding in West Cork and to capture something of the beauty of the area in her unique hand-crafted cheeses.
Today, 40 years on, our cheeses are still made by hand using traditional techniques on our farm in the beautiful valley of Coomkeen just beyond Durrus village in West Cork.
"On the Pigs Back" was established in 1992 by Isabelle Sheridan selling Farmhouse Cheeses, Charcuterie, Fresh Breads, Irish Artisan Food, and French Epicerie & Other Specialities in The English Market, in Cork City.
On The Pig's Back produce award-winning Pâté and Terrines.
Our location in Douglas sells artisan food, serves lunch in the cafe using local producers and hosts food tastings & special events, such as art exhibitions & concerts.
The inspiration for the name of our farm and our cheese came from our gentle Montbéliarde cows, a breed that originate in France where they are synonymous with traditional cheese making.
Made by Norma using traditional techniques, our cheese is made seasonally while our cows are outdoors, enjoying a grass diet. Our cheese is carefully produced and gently aged to develop a firm yet delicately creamy texture and a full, approachable flavour.