Sarah Furno

    Sarah has been involved in the Irish Artisan Cheese world since the early 1980’s when her parents Jane and Louis Grubb created Cashel Blue. She often asks people “What is your earliest cheese memory?” Hers are that of linen bags of curd, suspended from the clothes drier in the family kitchen, and dripping into buckets. Involved in the family business from an early age, upon completing her third level eduction in European Studies and French at The University of Wales, Aberystwyth, Sarah embarked on a career in the Wine Trade, starting off at the retail end in London and over a period of 6 years working in all aspects from¬† Wine education through to wholesaling and finally wine making in Piedmonte Italy with her Italian husband Sergio. In 2003 she took the active decision to return to the family farm and cheese dairy. At the time the business employed 12 people, and was largely focused on the making but not maturing of blue cheese, fast forward to today and Sarah has taken over from her father, Louis, her focus is on putting “taste” and “sustainability” both social and economic central to her management style, she has also built up a maturing program which includes cellaring up to 45,000 wheels of cheese on the farm. The company remains 100% family owned ensuring a clear focus and today is made up of two generations of family and team.¬† Sarah was inducted into the Grand Gard and Jury of the International Guild of Fromagers in 2015, she is a regular judge for The Guild of Fine Food in Great Britain. Sarah’s spare time is given to her three children Luca (12), Anna (10) and Leila (3) and to her amazing husband, with whom she works, Sergio.