Sarah Smith grew up on a suckler farm in Cavan and studied sustainable agriculture at DkIT/Ballyhaise Agricultural College. She now works on an 800-cow dairy farm in New Zealand.
The Hayes family, Thomas, Donal, and Liam, milk 240 cows. The owners of Tippeary Cheese have over over 30 varieties of soft cheese, yoghurts, and cultured creams.