Latest news with #CashelBlue
Agriland
10 hours ago
- Business
- Agriland
Tipperary Cheese Maker Sees Slight Increase in Post Tax Profits
By Gordon Deegan Post-tax profits at the producers of the multi-award winning Cashel Blue cheese last year increased marginally to €960,037. New accounts filed by the family owned J.& L. Grubb Ltd., trading as Cashel Farmhouse Cheesemakers, show that the post-tax profits of €960,037 follow post-tax profits of €950,904 in 2023. The profits for last year resulted in the company - which celebrated its 40th year in business in 2024 - having accumulated profits of €9.23 million at the end of last year. The company's cash funds increased from €2.46 million to €2.86 million and the profit last year takes account of non-cash depreciation costs of €314,664. Aggregate pay to directors at the company increased from €154,896 to €229,775. Member of the wider Grubb family which operates the south Co. Tipperary speciality cheese maker, Louis Clifton Brown said today that "2024 was a steady year, with no growth in volumes. 2025 looks to be similar'. The firm's quality and environmental manager said: "Massive raw material cost increases - milk - have really impacted and this necessitated some price increase on the market - and as expected a price increase usually results in some sales volume stagnation. "We are fortunate that 70% of total sales are now within the Republic of Ireland. Historically we were 70% export. "In general, sales are okay, but not as buoyant as 2023 where there was a huge uplift post a significant Covid-19 induced low.' Louis and Jane Grubb set up Cashel Blue in the early 1980s and the couple's daughter, Sarah and husband, Sergio took over the running of the 226ac Beechmount Farm enterprise in Fethard in 2004. On the impact of proposed 'Trump tariffs', Clifton Brown - who is a nephew of Louis and Jane Grubb and cousin of Sarah - said: 'Business to North America is not particularly easy with the US tariff headwinds, however we are fortunate to have a small exposure to the US. 'This has been an ongoing trend over many years since the indigenous US speciality cheesemakers have really started gathering pace and therefore the market is much more competitive than it was 15 years ago. 'The tariff threat has created some new opportunities; now other markets, such as Canada, are much more open to us than previously. We are hopeful for some good news in this area in 2026.' The company handles around three million litres of milk annually and Clifton Browne said that 'we do have an environmental policy that all milk is sourced from less than 25km from the dairy'.
Irish Times
4 days ago
- Business
- Irish Times
Small Irish businesses say tariffs will hurt US consumers most
Many smaller Irish exporters have mixed feelings about the trade agreement between the European Union and the United States. Last week, they understood there was still an outside chance that discussions could go off the rails with the possibility of a trade war. At the same time, they are less than impressed with the outline deal being presented in the media. Sarah Furno, of Cashel Blue, greeted the news from Scotland yesterday with a 'degree of relief' and the sense that the Tipperary cheese company can now make more definite plans for the US market. Sarah and Sergio Furno of Cashel Blue cheesemakers 'Uncertainty is impossible and disabling especially in a prolonged manner,' she says. 'Overall we feel it could have been worse. It's a relatively even playing field for imports and there is enough light to keep doors open. READ MORE 'Of course it will hurt the average American most'. Ms Furno said the 30 per cent rate threatened by US President Donald Trump would have pushed Cashel products off US shelves. Leo Cummins, of Hazelbrook Confectionery in Co Kildare, decided earlier this year to shun the US market due to the uncertainty. On hearing the news of the agreement, he said he was even more convinced that ignoring the US market in the short term was 'the right thing to do'. 'Obviously one has a concern that the deal as it stands looks quite lopsided in favour of the US,' he says. Leo Cummins of Hazelbrook Confectionary in Newbridge, Co. Kildare. Photograph Nick Bradshaw 'I personally think that American candy sales will decline in Ireland, the UK and Europe over the next three years as consumer sentiment towards America becomes more negative. 'Whilst it appears that there will be no tariffs on US candy imports into Europe, American candy manufacturers will have to pay extra for their cocoa and other ingredients that are not produced in America and that will push their costs higher and hence their prices to European customers.' Mr Cummins says more expensive US confectionery will open doors for Hazelbrook in the UK and Europe as importers there will look to find cheaper alternatives. Whiskey manufacturers were particularly concerned at the possibility of trade talks failing. Brendan Carty, of Killowen Distillery in Co Down, will now have to contend with two different trade deals – the EU deal at 15 per cent and the UK one at 10 per cent. As Irish whiskey is bottled and bonded on both sides of the Border, it presents new headaches for the likes of Killowen. 'If a distillery sells 50 per cent distilled in Killowen and 50 per cent distilled in the Republic, I suppose our tariffs will be complicated and will fall between the two,' says Mr Carty. 'That's the nature of navigating a global market. It's always changing and very complex. It's the consumers who will take the hurt in the end. 'It's always a navigation exercise working things out with overseas partners, part and parcel of the business, so we won't get too upset about it'. The Irish Whiskey Association still hasn't ruled out the chance that the agreement could yet see the return of 'zero-for-zero' trade in spirits. Director Eoin Ó Catháin says the 10 per cent rate currently being applied, along with a weakened US dollar, has forced some operators to shut their doors. 'We are hopeful that, as we learn more about this deal and discussions on its implementation continue, a mutually beneficial arrangement and the removal of tariffs can be secured,' he says. The overriding sentiment from many exporters is that the deal represents an unwanted regression. With no upsides for Irish businesses – other than avoiding even worse terms – it is the new price of doing business with the US.
Irish Independent
25-07-2025
- Business
- Irish Independent
Profits at maker of Cashel Blue cheese hit €960,000 following ‘a steady year'
New accounts filed by the family-owned J&L Grubb Ltd, trading as Cashel Farmhouse Cheesemakers, show that the post-tax profits of €960,037 follow post-tax profits of €950,904 in 2023. The profits for last year resulted in the company – which celebrated its 40th year in business in 2024 – having accumulated profits of €9.23m at the end of last year. The company's cash funds increased from €2.46m to €2.86m and the profit last year takes account of non-cash depreciation costs of €314,664. Aggregate pay to directors at the company increased from €154,896 to €229,775. Louis Clifton Brown, a member of the wider Grubb family which operates the south Co Tipperary speciality cheese maker, said 2024 was 'a steady year', with no growth in volumes. '2025 looks to be similar,' he said. The firm's quality and environmental manager said: 'Massive raw material cost increases – milk – have really impacted and this necessitated some price increase on the market. As expected, a price increase usually results in some sales volume stagnation. 'We are fortunate that 70pc of total sales are now within the Republic of Ireland. Historically we were 70pc export. 'In general, sales are OK, but not as buoyant as 2023 where there was a huge uplift post a significant Covid-19-induced low.' Louis and Jane Grubb set up Cashel Blue in the early 1980s and the couple's daughter, Sarah, and her husband, Sergio Furno, took over the running of the 226-acre Beechmount Farm enterprise in Fethard in 2004. On the impact of Donald Trump's proposed tariffs, Mr Clifton Brown, a nephew of Louis and Jane Grubb, said: 'Business to North America is not particularly easy with the US tariff headwinds, however we are fortunate to have a small exposure to the US. 'This has been an ongoing trend over many years since the indigenous US speciality cheesemakers have really started gathering pace and therefore the market is much more competitive. 'The tariff threat has created some new opportunities. Now other markets, such as Canada, are much more open to us than previously. We are hopeful for some good news in 2026,' he said.
Irish Times
24-07-2025
- Business
- Irish Times
Profits rise at Cashel Blue producer with aims to fund further capital investment
Profits rose at Cashel Farmhouse Cheesemakers, the producer of the famous Cashel Blue cheese, with the company aiming to use the surplus to fund further capital investment. J & L Grubb Limited, the company behind the brand, recorded profit of more than €960,000 in the 2024 financial year, according to filings made to the Companies Registration Office. This followed a profit of €951,000 in 2023. A spokesman said the company was 'building reserves to allow continued investment' after it made a 'huge capital investment' in 2010. The Cashel Blue brand was created by Louis and Jane Grubb in 1984 and has continued to be made by hand on the same farmland since it was founded. It is based in Fethard, Co Tipperary. READ MORE The brand is now led by a new generation of the family: the founders' daughter and her husband, Sarah Furno and Sergio Furno. Speaking to The Irish Times, the spokesman said that 2023 was a 'particularly good year' with the company having benefited from a 'post-Covid bounce', which he said benefited the food sector generally. In 2024, however, a sharp increase in milk prices forced the company to 'change its pricing slightly' as farmers were hit by a wetter than expected start to the year, which disrupted dairy volumes and price. 'Every cost has gone up. You name it and everything has gone up,' the spokesman said, with the family business seeking to retain a 'simple philosophy' of trying to build the company sustainably in order to be able to 'make the next step.' 'We are a sustainable, family-based rural business trying to hire people from the locality. We use locally produced milk, and hire our labour locally as much as possible.' The majority of the business' sales are domestic, around 70 per cent, with the balance exported to other markets. While tariffs may impact the company's exports to the US, they only have a small portion of their exports exposed to that market. The market turmoil, however, has created 'opportunities' for the company as there is interest from new markets in their product as people are 'now shy of buying American', the spokesman said. Accumulated profits stood at €9.2 million, with more than €500,000 in finished goods in stock by the end of 2024. The company had 22 employees in 2024, down seven from the year prior.
Telegraph
28-03-2025
- General
- Telegraph
Twice baked blue cheese soufflé with pear and walnut salad
You might think you can't make soufflés but twice-baked ones are easier – and more delicious. You can use this recipe to make Gruyère and Parmesan soufflés too, it doesn't have to be blue cheese. When it comes to type, I think this is too salty made with Roquefort – choose a blue cheese that isn't as salty, such as Gorgonzola or Cashel Blue. Overview Prep time 35 mins Cook time 35 mins Serves 5 Ingredients For the soufflés 40g butter, plus extra for buttering the ramekins 40g Parmesan, finely grated 40g plain flour 250ml whole milk 75g blue cheese, cut into chunks or grated (it depends on its texture) 25g Gruyère, grated, plus another 35g for the second bake 1 tsp Dijon mustard 3 large eggs, separated ¼ tsp grated nutmeg (or more to taste) 200ml double cream For the dressing ½ tsp Dijon mustard 2 ½ tsp cider vinegar 4 tbsp walnut oil 1 tbsp olive oil (not extra-virgin) ½ tsp crème de cassis (or more or less to taste) For the salad 2 fat perfectly ripe pears juice of 1 lemon, to stop the pears going brown 20g butter 150g salad leaves 35g toasted walnuts, roughly chopped Method Step Heat the oven to 200C/190C fan/gas mark 6. Step Butter 4 x 150ml ramekins well. Sprinkle 40g finely grated Parmesan equally into each one – it will stick to the butter – then shake out the excess (keep this). Step Melt 40g butter in a saucepan and stir in 40g plain flour. Cook for 2 minutes, until the butter and flour come together and the mixture looks sandy. Remove the pan from the heat. Step Start adding 250ml whole milk a little at a time, stirring all the time with a wooden spoon. Keep this smooth, beating hard if necessary. Put back on the heat and bring to the boil – the mixture will thicken considerably. Step Stir in 75g blue cheese, cut into chunks or grated (it depends on its texture), 25g grated Gruyère and the rest of the Parmesan. Season and add 1 tsp Dijon mustard. Leave to cool a bit then add 3 large egg yolks and ¼ tsp grated nutmeg, ensuring everything is well mixed. Step Season well – it might seem strong but you're going to add egg whites which will soften the flavours. Scrape the mixture into a large bowl. Step Beat 3 egg whites in a really clean bowl until they form medium peaks. Fold this into the cheese and yolk mixture using a large metal spoon. Step Divide the soufflé mixture between the ramekins, filling them right up to the top. Wipe to remove any little spillages at the edges of the ramekins – these can stop the soufflés rising. Step Put the ramekins into a roasting tin and pour in ¾cm of boiling water. Bake for 15 minutes. Step Remove the ramekins from the tin. Leave to cool – the soufflés will sink a bit but don't worry, they will puff up on the second bake. Run a knife between the soufflés and the insides of the ramekins. Shake out the soufflés. Put these into one gratin dish, top down or, if you have them, individual ones. Cover loosely with cling film and put in the fridge. Step Make the dressing for the salad by whisking together ½ tsp Dijon mustard, 2 ½ tsp cider vinegar, 4 tbsp walnut oil, 1 tbsp olive oil (not extra-virgin), and ½ tsp crème de cassis. Season to taste. Step Before you recook the soufflés, halve and core 2 fat perfectly ripe pears, cut them into slices and drop them immediately into the juice of 1 lemon (this stops them going brown). Step Heat the oven to 220C/210C fan/gas mark 7. Pour 200ml double cream over the soufflés and scatter with 35g Gruyère. Bake for 10 minutes, until puffed up, bubbling and golden.
