Showcasing Excellence in Cheese Making

Over 500 of our farmer suppliers recently visited the Wexford facility for a series of Open Days, offering a unique opportunity to see first-hand how their milk is transformed into award-winning Wexford Cheese and high-value whey ingredients.

Nestled in Rocklands, Wexford, this site has been a cornerstone of our operations since 1961. Today, it processes over 400 million litres of milk annually, producing 50,000 tonnes of cheddar and generating more than 100 million litres of concentrated whey each year. A €35 million investment in 2017 tripled the plant’s capacity, reinforcing our commitment to quality and innovation.

The event featured guided tours of the cheese-making process – from milk intake to curd formation and whey separation – highlighting the importance of milk quality and traceability. Suppliers also explored an interactive exhibition showcasing programmes such as Milk Solids Growth, Twenty20 Calf-to-Beef and FarmGen Solar PV Solutions, alongside discussions on sustainability, water quality and nitrates derogation.

John Murphy, Chairperson, expressed pride in welcoming suppliers: “It was a privilege to open our doors and give suppliers a deeper understanding of the scale of our Wexford Cheese facility and the dedicated teams working on their behalf every day.”

Seán Molloy, CEO, emphasised the global reach of our products: “Quality starts on the farm and is upheld at every stage. This commitment makes our cheese a trusted choice in 36 countries worldwide.”

The Wexford site employs over 60 people, many from families with long-standing ties to the facility. With over 20 cheese recipes tailored to diverse customer needs – from pizza toppings to sandwich slices – our team continues to deliver excellence. The distinctive creamy taste of Wexford Cheddar remains a favourite among consumers.