When you work in nature, sustainability becomes part of your nature. Our sea-salt air, and summer grass-fed cows all graze within 50 miles of where we craft Dubliner cheese. The pure river water we use is returned to the river in crystal clear condition. Our precious whey is turned into nutritious produce and bio-energies. This is a circular economy which we continue to nurture and enrich.
Dubliner is only ever made from soft, summer milk gathered from grass-fed cows grazed outdoors in the fresh, sea-salted air. Ireland has the longest grass-growing season in Europe. And those 40 shades of lush, fresh, green grass and open-air clover are full of vibrant goodness like vitamin A, beta-carotene, and good omega-3s. There’s greatness in goodness.
