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CÁIS The Association of Irish Farmhouse Cheesemakers

Thank you to everyone who attended the CAIS 2026 Irish Cheese Awards yesterday at Cloughjordan House, it was great to se...
24/09/2026

Thank you to everyone who attended the CAIS 2026 Irish Cheese Awards yesterday at Cloughjordan House, it was great to see you all!

The stunning weather and fitting venue provided the perfect backdrop for the biennial celebration of Ireland’s farmhouse cheesemakers and the day proved full of surprises.

Huge congratulations to all of our deserving award winners.

A very special mention goes to Gypsy Gifford, Richelle South & Lisa Gifford of Lisa gifford, this year’s ’Supreme Champion’, which was entering the awards for just the second time.

‘Cnoc Liatroma’, their flagship raw milk goat cheese, scooped the top award having blown the judges away with its chalky yet pillowy texture, lactic tang and citrusy, earthy notes throughout. A thoroughly deserved and popular winner!

In what turned out to be ‘the year of the goat’, St. Tola Goat Cheese from Inagh, Co. Clare scooped the award for ‘Best New Cheese’ with its ‘St. Tola Beag’ along with a Best In Class for its ‘St. Tola Karst’.

And, Killeen Farmhouse Cheese from Portumna, Co. Galway took home Best In Class awards for three of its goat’s cheeses; ‘Killeen Goat with Fenugreek’. ‘Killeen Goat Mature’ and ‘Killeen Goat Extra Mature’.

Other honourable mentions go to coolattin_cheddar Mike's Fancy Cheese Barbavilla Dairy Ireland The Fergusons and Di**le Farm who all won Best In Class awards too.

And, esteemed food writers and passionate supporters of Irish farmhouse cheesemakers, John & Sally McKenna John & Sally McKenna | Ireland, were presented with our Special Recognition Award.

Last week we gathered a high calibre panel of Irish and international cheese experts La Rousse Foods in Dublin to judge ...
07/09/2026

Last week we gathered a high calibre panel of Irish and international cheese experts La Rousse Foods in Dublin to judge the CÁIS 2026 Irish Cheese Awards - the biennial celebration of Ireland’s farmhouse cheesemakers.

Together, they tasted over 150 different cheeses produced by businesses across the island of Ireland. Each cheese was individually scored on aroma, flavour, body, texture and overall appearance in order to select this year’s worthy winners and our overall ‘Supreme Champion’.

The highly anticipated results will be revealed at our Awards Presentation & Lunch Cloughjordan House in Co. Tipperary on Wednesday September 23rd.

We’re proud to announce our next set of stellar judges:Patricia Michelson’s love of cheese began while she was skiing in...
01/09/2026

We’re proud to announce our next set of stellar judges:

Patricia Michelson’s love of cheese began while she was skiing in the alpine resort of Meribel. She had a tumble, lost her bearings and took the rest of the day to ski down the mountain. On the way back to her chalet she called into the local cheesemonger and fell in love with Beaufort Chalet d’Alpage.

Patricia returned to London with 38kg wheel shoe-horned into the back of her car, which she sold from her garden shed, before graduating to a weekend stall in Camden Market a few months later.

Her business, La Fromagerie, now comprises three shops in Highbury, Marylebone, and Bloomsbury that showcase over 200 cheeses.

Jonathan Thrupp transitioned to a career in cheese in 2000. Specialising in the retail of British farmhouse cheese, he took a position at Neal’s Yard Dairy in London. He became their Head Staff Trainer and managed their Borough Market shop for several years.

Following an encounter with Herve Mons at the Slow-Food Cheese event in Piedmont, Italy in 2005, the pair decided to go into business together and Jonathan established Mons Cheesemongers in the UK in 2006.

The business now operates a maturation warehouse, a line of wholesale & distribution supply and 4 retail locations, with a 5th opening later this year.

Dr. Matthew O’Callaghan is the founder and organiser of a number of events and festivals, most notably the Artisan Cheese Awards and Artisan Cheese Fair - the largest in the UK. The Awards encourage entries from micro to medium cheesemakers from the UK and Ireland.

Matthew has judged at the World Cheese Awards, International Cheese Awards and Scottish Cheese Awards.

In 2014 Johnny McDowell founded Indie Fude. The business comprises two speciality delis based in Northern Ireland which proudly showcase produce from all over the island of Ireland, including over 50 Irish farmhouse cheeses.

A World Cheese Awards judge since 2009, Johnny has now judged at the prestigious event six times, travelling around the world.

In recognition of his contribution to the industry, in 2025 he was awarded an MBE for services to food & drink in Northern Ireland.

We’re excited to share the news that the CAIS Irish Cheese Awards returns this September, with judging for the hotly con...
31/08/2026

We’re excited to share the news that the CAIS Irish Cheese Awards returns this September, with judging for the hotly contested 2026 categories taking place at La Rousse Foods in Dublin this Wednesday.

Over 150 different Irish farmhouse cheeses have been entered for consideration, spanning nearly 30 different cheesemakers from all over the island of Ireland.

Selecting this year’s Supreme Champion will be no easy task, so we’ve lined up some of the most knowledgeable heads in the industry to provide their expert opinions.

This year’s judges include..

With four fromageries in Paris, renowned French fromager-affineur, Laurent Dubois, is dedicated to showcasing the finest traditional cheeses while combining expert sourcing with exceptional affinage techniques. Passionate about innovation and the preservation of cheese-making traditions, Laurent is also committed to protecting cheese biodiversity and celebrating the richness of France’s cheesemaking.

Nicky Bayne began working with The Fine Cheese Co. After moving to the UK in early 2018. Nick’s love of cheese began early in childhood, but the obsession that led to a career started with a slice of Morbier while employed as a clerk at A.G. Ferrari in San Francisco.

His previous work has included positions in New York with Bedford Cheese Shop and Dean & Delica, Head Cheesemonger and Cheese Buyer at Mekelburg’s, and Head Cheesemonger at Foster Sundry, and employment as the USA External Educator for Le Gruyère AOP, which led to induction as a Compagnon in the Confrerie du Gruyère.

Emma Young, known as The Cheese Explorer, is a cheese specialist, consultant, author and international cheese judge with over 17 years of experience in the cheese industry. Her career spans retails, wholesale, cheesemaking, sensory analysis and education, and she now works with cheese businesses and professionals around the world.

Patrick McGuigan is a cheese writer, educator and presenter, who has travelled from the Swiss Alps to the pastures of Vermont to interview the world’s best cheesemakers, maturers and cheesemongers. He writes extensively on the subject for national newspapers.

July 1st and all of next week is European Farmhouse & Artisan Cheese Day run by FACEnetwork (Farmhouse and Artisan Chee...
25/06/2025

July 1st and all of next week is European Farmhouse & Artisan Cheese Day run by FACEnetwork (Farmhouse and Artisan Cheese & Dairy Producers European Network.

This is a grassroots celebration of the people, places and practices behind farmhouse and artisan cheese. Mark your diary and tell a friend!

🧀 Support your local cheesemaker
🛒 Buy farmhouse cheese at your local deli, supermarket, or farmers market
📸 Share a photo of your favourite cheese or cheeseboard on social media
🥖 Post a recipe or serving suggestion featuring farmhouse cheese
📍 Tag us and your favourite Irish cheesemakers to help spread the word
🧺 Host a picnic, lunch, or tasting with family and friends
💬 Tell the story - share why supporting farmhouse cheese matters to you

https://irishcheese.ie/celebrate-european-farmhouse-and-artisan-cheese-day-july-1st-2025/

As we sit back and reflect on last week and how fantastic it was to have the great and the good of the Irish Farmhouse C...
02/05/2024

As we sit back and reflect on last week and how fantastic it was to have the great and the good of the Irish Farmhouse Cheesemaking industry together again after more than two years away, today's feature by Janine Kennedy - one of our lovely guests last week - provides a wonderful snapshot not only of an incredible event, but also celebrates 40 years of CÁIS as an association.

As Janine mentions, and Dick Willems of Coolea Farmhouse Cheese pointed out in his touching acceptance speech, the first ever CÁIS meeting took place outdoors, with attendees sitting on bales of hay. A far cry from the lavish ambience that we all experienced in the splendid surroundings of .

Her brilliant piece touches on just how far we and our industry have come over the last four decades, highlighting this year's innovative new entrants and also focusing on the original trailblazers.

It's well worth a read. Simply click on the link in our bio to access it online!

Huge congratulations to , whose ‘Templegall Extra Mature’ raw cow’s milk cheese scooped the top award at the 2024 Irish ...
26/04/2024

Huge congratulations to , whose ‘Templegall Extra Mature’ raw cow’s milk cheese scooped the top award at the 2024 Irish Cheese Awards on Wednesday, where it was named overall ‘Supreme Champion’. 🏆

This is the second successive ‘Supreme Champion’ win for the Cork-based cheesemaker, having previously taken home the title at the CÁIS 2021 Irish Cheese Awards - huge testament to the passion and commitment to their craft shown by farmer, Dan Hegarty (left) and French cheesemakers, Jean-Baptiste Enjelvin (centre) and Quentin Duboz (right).

Named after the village of Whitechurch just outside Cork city where it is made - “An Teampall Geal” in Irish - Hegarty’s Templegall Extra Mature is a hard alpine style cheese.🧀

What makes it so special is that it is only made during the summer months, when the cows are grazing outside and at their happiest, using raw morning milk from Dan's pedigree Friesian herd🐄, which produces an unpasteurised cheese in 40kg wheels that has to be brushed three times a week in order to maintain the rind of the cheese in peak form.

The cheese is then carefully aged for a minimum of eighteen months to allow time for it to develop its deliciously complex flavour profile with fruity yet earthy tones, and hints of nuts and straw.

A much sought after cheese for very good reason, and one that is well worth seeking out!

Ahead of our big celebration next week, we want to take this opportunity to say a huge thank you to some key organisatio...
19/04/2024

Ahead of our big celebration next week, we want to take this opportunity to say a huge thank you to some key organisations without whom hosting the 2024 Irish Cheese Awards🧀 wouldn't be possible.

We'd like to express our heartfelt gratitude to our proud Sponsors, , , , Ornua, and for their continued backing of the event, and to , , and Irish Cheese Direct for their staunch support throughout the entire Awards process.

Pictured are Edward Horgan (of Horgan's Delicatessen Supplies) and Gráinne Whalley (of The Traditional Cheese Co.), who both sat on our Judging Panel last month alongside esteemed Irish and international cheese experts.

This year's hotly anticipated 2024 Irish Cheese Awards Winners 🏆 will be announced on Wednesday April 24th from 1pm onwards.

Have a great weekend everyone, we look forward to seeing you all in Tipperary next week!

**🎫 TICKETS ON SALE NOW 🎫**We couldn't think of a more fitting venue in which to host the prestigious 2024 Irish Cheese ...
09/04/2024

**🎫 TICKETS ON SALE NOW 🎫**

We couldn't think of a more fitting venue in which to host the prestigious 2024 Irish Cheese Awards than the picturesque Kilshane House in Co. Tipperary - the perfect place to mingle with your peers and celebrate the cream of our industry on Wednesday April 24th.

Upon arrival at 12.30pm, those attending will be greeted by an impressive Irish Farmhouse Cheese welcome reception in Kilshane's beautiful and historic conservatory featuring previous Award Winners.

On completion of the first half of the day’s award presentations (running from 1pm to 2.30pm), which will be announced by MC for the day, Bobby Kerr, you will move through to the orangerie, where Chef, Ralf Mahler, will serve a sumptuous barbecue lunch (included in the ticket price) showcasing the best of Irish and local produce.

And, the final Awards, including the crowning of the 2024 Supreme Champion, this year's best New Cheese, and the Lifetime Achievement Award, will all be presented straight after lunch. The expected finish time for the event is 4.30pm.

Due to the capacity of the venue, we only have a limited number of tickets remaining so in order to avoid disappointment, we encourage you to head over www.eventbrite.ie (search for 'Irish Cheese Awards 2024') to secure yours.

🎫 Tickets are priced at €65.00pp + booking fee.

We look forward to seeing you all there on Wednesday April 24th for what promises to be a day that will live long in the memory!

At last week's judging day, we had the pleasure of being joined by our MC for the 2024 Irish Cheese Awards, Bobby Kerr.T...
05/04/2024

At last week's judging day, we had the pleasure of being joined by our MC for the 2024 Irish Cheese Awards, Bobby Kerr.

Tune in to his radio show 📻, Down To Business, on Newstalk (106 - 108 FM) tomorrow (Saturday) from 11am to get the lowdown on this year's competition from some of the judges themselves.

And, find out what it means from a farmhouse cheesemaker's 🧀 perspective to have their produce critiqued by some of the best in the business, and how this benefits the industry as a whole for the long term.

Newstalk

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