Meet Eamon Lonergan of Knockanore Cheese

Knockanore Cheese is a gold medal member of Bord Bia’s Origin Green programme, whereby we measure and reduce our energy usage according to set targets. I believe the rich pastures and calm, happy environment my cows live in contribute to the taste and quality of the cheese. I feel privileged to be able to live and work in this beautiful part of Co. Waterford, making cheese of which I am very proud.

The Silver Hill product is unique because they use their own duck in all the products they sell. They are proud members of Bord Bia’s Origin Green programme since its inception, and were honoured to be awarded Origin Green Gold Membership. This recognises those companies who, each year, make a significant individual stride in sustainability and provide a best-in-class environmental performance.

We talk to William Hamilton, Wicklow based farmer for Slaney Valley lamb.

What makes Irish lamb special?

The Irish climate is particularly suited to rearing animals, especially sheep. I’ve heard the phrase "our grass is our gold," and I believe it comes from the quality of our water, which leads to fertile soil and excellent grass growth for lambs. This allows us to leave the lambs outside nearly all year round; I only bring my ewes in before lambing to give them an extra bit of care.

Their experience in making quality traditional Irish sausages and puddings goes back to 1934. What makes their products so unique is their experience. Four generations of Loughnanes have worked tirelessly to perfect their recipes and seasonings throughout the years. "Some of our recipes haven’t changed in decades – you can’t improve on perfection!"