How this family farm start-up matured into a globally renowned premium cheese brand

In 1984, Sarah’s Furno’s parents stated making cheese to add value to a struggling dairy enterprise. Now Cashel Farmhouse supplies top-end markets across the world – but they have had to halt production of one of their signature products while they try to source 200,000L of sheep’s milk a year

Say cheese: Sarah and Sergio Furno at the Cashel Farmhouse manufacturing site in Tipperary. Photos: Dylan Vaughan

Tamara Fitzpatrick

After 30 years, Cashel Farmhouse Cheesemakers has had to suspend production of its award-winning sheep’s milk cheese.