Since the Dairygold Co-operative Society came into existence in 1919, the cheddar cheeses of Mitchelstown have been the most popular choice in Irish homes. This is not just because we have always been passionate about cheese, but because we understand that consumers appreciate how we combine tradition with a wide variety of cheese products that are good value and are packaged with convenience in mind.

As the trusted market leader of Irish cheese, Mitchelstown has always been eager to embrace innovation and in 1932, it was the first dairy company ever to open a modern cheese plant. It was here that Mitcheltown took another pioneering step by introducing the process of pre-packing the cheese blocks similar to the ones we now see in supermarkets.

The basic principle of cheese making involves churning milk into a solid or semi-solid form of protein or Curds and separating off the water constituents or Whey. Once this is complete, the curd is blown into what's known as a "Cheddaring tower" where it is compressed into cheddar blocks before packing.

Essential to this process however is to retain the elements of milk fat and lactose, as well as vitamins and minerals, which gives our cheeses their fulsome flavour. To meet the demand for Mitchelstown cheeses, up to 150,000 of milk are used every single day!