The secret to Ireland’s premium dairy products: sustainability, nature, and quality
Text by: Amy Van
Photos by: Bord Bia
The ‘European Dairy – Where Nature Meets Science’ campaign, which will kick off in June 2025, aims to position the European Union as a leader in the supply of value-add dairy ingredients to specialised nutrition manufacturing sectors across China, Singapore and Vietnam – three priority Asian markets with a combined dairy import value of €16.2 billion per annum. Recently the European Union awarded a new €3.2 million contract to Bord Bia Irish Food Board to promote dairy in Asia for three years (on behalf of the European Union).
Bord Bia’s Origin Green Programme is the world’s one and only nationally accredited sustainability programme. Currently, there are more than 16,000 dairy farms under the Origin Green sustainability programme ensuring strict regular audits, while assuring transparency consumers.
Known for exceptional milk, butter and cheese, European dairy from Ireland is synonymous with quality. What exactly makes this European dairy so special? The answer lies in its unique combination of natural resources, sustainable farming practices, and a climate ideally suited for dairy production.
A grass-based system
At the heart of Ireland’s dairy excellence is its grass-based farming system. Over 81% of the country’s agricultural land is devoted to pasture, hay, or silage, providing an abundant and natural food source for its dairy herds. With 6.9 million hectares of grasslands, Ireland’s pastures are the ideal environment for cows to graze on fresh, nutritious grass for the majority of the year.
Grass-fed dairy has higher levels of beneficial nutrients compared to indoor-based dairy. These European grass-fed cows produce milk with higher concentrations of healthy fats and omega-3 fatty acids, which contribute to the superior quality of Irish dairy products. This natural diet results in richer, creamier milk, which is perfect for making butter, cheese, and other dairy derivatives.
What’s more, grass-based dairy farming is not only beneficial for the animals but also for the environment. Ireland’s permanent pastures act as carbon stores, helping to capture and lock away carbon dioxide, making Irish dairy production more sustainable. In addition, European grass-fed dairy from Ireland has one of the lowest greenhouse gas footprints, per kilo of milk produced in the world.
Nature’s perfect conditions
Ireland’s clean, fresh air is another key factor that contributes to its dairy excellence. The country boasts some of the lowest particulate matter (PM10) levels in Europe, ranking 4th overall. PM10 is a measure of air pollution, with lower levels indicating cleaner, healthier air for both the environment and livestock. Furthermore, Ireland is one of the seven countries in Europe that has PM2.5 levels below the World Health Organization’s recommended limits, ensuring that the air quality is optimal for grazing cattle.
The country’s mild, temperate climate, heavily influenced by the surrounding Atlantic Ocean, plays an essential role in fostering this high-quality dairy production. Ireland enjoys moderate temperatures year-round, that benefits animal health or pasture growth. This enables Irish cows to graze outdoors for much of the year, contributing to their well-being and the quality of the milk they produce. The hills and mountains, which are often near the coasts, provide natural shelter from strong winds and extreme weather, further safeguarding both the animals and the pastureland.
Water is another essential factor in ensuring the success of European dairy farming. Ireland benefits from an abundant supply of natural water, thanks to its high rainfall and groundwater resources. The country receives between 1,750 to 2,400 mm of rain annually, which guarantees lush pastures most of the year. This rainfall eliminates the need for artificial irrigation, allowing Irish farmers to maintain a consistent supply of verdant grass for their herds.
A unique position in global dairy production
Ireland’s position as a leader in sustainable dairy production is further strengthened by its innovative approach to farming and its commitment to sustainability. The country’s food and drink sustainability programme is the world’s only national programme that spans the entire supply chain, from farm to fork. It focuses on maintaining the balance between high productivity and environmental responsibility.
With only 10% of global milk production coming from grass-based systems, Ireland is uniquely positioned to meet growing demand for sustainably produced dairy, particularly in markets like Asia, where demand for high-quality European dairy products is on the rise. The Irish dairy industry exports 1.6 million metric tons of dairy products annually, with 60% heading to Europe and 12% to Asia.
Family farms: the heart of Irish dairy
What sets Irish dairy apart is also its roots in small, family-run farms. The dairy sector in Ireland is largely cooperative-based, with many of the country’s top producers — including Lakeland Dairies, Kerry Dairy, and Tirlan — built around family farms.
Lakeland Dairies for instance, processes more than 2 billion litres of quality milk annually from more than 3,200 family farms. The farmers provide around-the-clock care and attention to detail so that there is continuous supply of fresh milk year round. The cows spend 200 days outdoors per year – depending on the weather and around 90% of the diet is grass based. Tirlan, another major dairy co-operative, processes more than 3.2 billion litres of milk and produces consumer brands like Avonmore.
Family farmers in Ireland pride themselves on their deep connection to the land and their commitment to producing dairy in the most sustainable and ethical way possible.
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What makes Irish cheese, butter, and milk powder stand out in kitchens around the globe?
Cheese: There’s something undeniably special about Irish cheese. Whether it’s the sharp tang of a mature cheddar, the smoothness of a mild semi-hard variety, or the creamy richness of a blue cheese, they pack a punch with their flavour and texture. Irish cheese’s distinctive yellow colour, naturally rich in β-Carotene, comes from the cows’ grass-fed diet. This unique hue is a testament to the country’s lush pastures of Ireland, where cows graze on grass year-round. Not only does this grass-fed diet result in a naturally more vibrant cheese, it also gives Irish cheese its unique flavour profile, which can range from sweet and creamy to pleasantly astringent depending on the type. One such family-run brand is
Cashel Blue, founded by Louis and Jane Grubb. Since 1984, their cheeses have been made by hand on the same 200-acre farm in Co. Tipperary, Ireland. Today, the second generation manages the business. The cheeses are crafted using grass-fed Friesian whole milk. Their famous Cashel Blue cheese is an original recipe uniquely made and matured by the family using traditional cheesemaking methods which render its rich creaminess and subtle flavour. It’s best paired with stout or a lighter Cotes du Rhone. The creamy, delicate Crozier Blue is made in the same manner as Cashel Blue but from sheep’s milk instead.
Butter: Irish butter has earned a reputation for being ultra creamy and flavourful. With a minimum of 82% butterfat, it boasts a smooth and rich texture, perfect for baking or spreading on warm toast. Much like Irish cheese, the distinctive yellow colour of this butter comes from the cows’ diet, specifically the β-Carotene found in the fresh grass they graze on. This natural, grass-fed richness contributes to the creamy, flavourful profile that has made Irish butter a household favourite.
Milk Powder: Ireland has become a global leader in the production of specialised dairy powders, serving a wide range of applications from infant nutrition to high-performance sports supplements. Produced in high-care facilities, these powders retain exceptional nutritional value and offer an extended shelf life. The ability to isolate and separate key dairy components like whey protein concentrates, caseins, and caseinates allows Irish manufacturers to create tailored powders that meet the specific needs of industries such as food manufacturing, infant formula, medical nutrition, and even as a protein boost in baked goods.
