Ireland’s farmhouse cheese revolution started quietly in the 1970s and has grown into one of the country’s best-kept culinary secrets. From the rocky coastlines of West Cork to the green pastures of County Tipperary, small-scale producers are crafting award-winning cheeses that rival anything France or Italy can offer. These aren’t cheeses you’ll find in every supermarket—they’re made by hand, often on family farms, using traditional methods and milk from cows and goats that graze on Ireland’s mineral-rich grass.
Visiting the creameries themselves gives you a chance to meet the makers, see the process, and taste cheese at its absolute freshest. Here’s where to go.
Gubbeen Farmhouse Cheese in West Cork
Gubbeen, located near Schull on the Mizen Peninsula in County Cork, is one of Ireland’s most celebrated cheesemakers. Tom and Giana Ferguson started making their semi-soft, washed-rind cheese in 1979, and it’s since become a cornerstone of Irish farmhouse cheese. The cheese has a creamy, earthy flavor with a distinctive pink-orange rind.
The farm offers tastings and informal tours by appointment—call ahead or email through their website. You’ll see the cows that produce the milk, the aging rooms where the cheeses develop their character, and the smokehouse where Gubbeen also produces exceptional salami and chorizo. The farm is about a 90-minute drive from Cork City via the N71 and R591.
If you can’t make it to the farm, Gubbeen is stocked at good cheesemongers throughout Ireland, but tasting it here, with the Atlantic wind in your face, is worth the trip.
Cashel Blue in County Tipperary
Cashel Blue, Ireland’s first farmhouse blue cheese, has been made on the Grubb family farm near Fethard, County Tipperary, since 1984. It’s a creamy, mellow blue with none of the sharpness you might expect—smooth enough for people who think they don’t like blue cheese.
The farm welcomes visitors for tours and tastings, usually on weekday mornings. You’ll learn how Jane and Louis Grubb developed the recipe, see the production rooms, and taste several varieties, including Crozier Blue, their sheep’s milk version. Fethard is about 20 minutes from Cashel and an hour from Kilkenny, making it an easy stop if you’re touring the southeast.
Book ahead—farm tours are small and personal, often led by family members who can answer every question about the cheesemaking process.
Durrus Farmhouse Cheese in West Cork
Durrus, made by Jeffa Gill on the Sheep’s Head Peninsula since 1979, is a semi-soft cheese with a natural rind and a nutty, complex flavor that deepens as it ages. It’s one of the cheeses that put Irish farmhouse production on the map.
The farm itself is tucked into the hills above Durrus village, about 20 minutes west of Bantry on the N71. Jeffa occasionally offers farm visits during the summer months—contact the farm directly to arrange. Even if a formal tour isn’t available, the Durrus cheese is sold at the Bantry Market on Friday mornings and at specialty shops throughout West Cork, often with samples available.
Pair it with soda bread and a local craft beer, and you’ve got one of the best simple meals Ireland can offer.
Coolea Farmhouse Cheese in County Cork
Coolea, produced by the Willems family near Macroom in County Cork, is a Gouda-style cheese with a firm texture and a sweet, nutty flavor. The family brought their Dutch cheesemaking tradition to Ireland in the 1970s and adapted it to Irish milk and pasture.
The cheese comes in several ages—young Coolea is mild and creamy, while the aged version develops crunchy protein crystals and a deep, caramel-like richness. The farm doesn’t offer regular public tours, but the cheese is widely available at farmers’ markets and cheesemongers, particularly in Cork City and at the English Market.
Macroom is about 25 minutes west of Cork City on the N22, and if you’re driving the Beara Peninsula or heading toward Killarney, it’s an easy detour.
Ardrahan Farmhouse Cheese in County Cork
Ardrahan, made by Mary Burns near Kanturk in north Cork, is a semi-soft, washed-rind cheese with a rich, buttery flavor and a slight tang. It’s less pungent than some washed-rind varieties, making it approachable but still full of character.
The farm is working, not a tourist destination, but the cheese is sold at Cork’s English Market, at On the Pig’s Back deli, and at specialty shops in Dublin and Galway. If you’re serious about Irish cheese, Ardrahan belongs on your tasting list.
Where to Buy and Taste
If farm visits aren’t in your schedule, several spots around Ireland offer curated selections and knowledgeable staff:
- Sheridans Cheesemongers in Dublin, Galway, and Meath—the best selection in the country, with tastings and advice
- The English Market in Cork City—multiple stalls sell Irish farmhouse cheese, often with samples
- Galway Market on Saturdays—several producers sell direct
- Sheridan’s on the Dingle Peninsula—a small outpost with excellent West Cork and Kerry cheeses
Most cheeses range from $8 to $15 per wedge, depending on size and age. Ask for tastes—cheesemongers expect it and want you to find what you like.
If you’re planning a longer trip that includes cheese farms, distilleries, or other food experiences, Viator offers curated food and drink tours throughout Cork, Kerry, and Galway that can take the planning off your plate.
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