An appeal has gone out via Cáis, the Association of Irish Farmhouse Cheesemakers, amid the COVID-19 crisis for stockists to continue selling Irish farmhouse cheeses in an act of solidarity with cheesemakers, many of whom have already lost significant business as a result of restaurant and food service operation closures.

Food service outlets and farmers' markets accounted for the majority of sales in 2019 for the many Irish farmhouse cheesemakers. Chair of Cáis Louise Grubb says that their members are mainly small, independent operations with limited resources at hand.

It is important that, when this crisis has stabilised and we return to a new normality

“We are devastated at how the COVID-19 public health emergency has impacted on the foodservice business and the economy in Ireland,” she says. “It is important that, when this crisis has stabilised and we return to a new normality, we still have speciality cheesemakers in Ireland.

“The only way we can ensure the viability of our sector is by doing everything we can to encourage Irish retailers to stock, and promote, our products at this time. We are very grateful for the support received to date on this matter.”

Norma and Tom Dineen of Bó Rua Farm in Co Cork.

Cáis also highlighted the issue of excess milk – particularly, speciality milks generally only used to cheese, such as sheep, goat and buffalo. Continued support for smaller cheesemakers is essential to avoid a mass amount of food waste as a result of the COVID-19 crisis.

The Irish Farmhouse Cheese sector is valued at €2m at farmgate value. The sector employs some 300 people and 46% of the Irish farmhouse cheesemakers on the market have set up business in the past nine years.

Artisanal cheesemaking in Ireland was only revived in the 1970s, starting with a small number of producers making farmhouse cheese. This has grown over the years and our many cheesemakers now experiment with different milks, ageing techniques and flavourings, creating a wide range of unique cheeses on offer that chefs and consumers – both Irish and international – have come to love.

Each cheese tells the story of the cheesemaker and the farm where it was made. Every cheese is marked with the signature of their personality. The human element is critical – just as with wine production, cheese making is a craft that can take years to perfect.

How can you help?

Cáis has launched a "Buy Irish Farmhouse Cheese Online" campaign to encourage consumers to purchase Irish farmhouse cheese directly from suppliers. A growing list of stockists can be accessed on www.irishcheese.ie, where you can buy a variety of Irish Farmhouse Cheese for home delivery.