Deeply invested in specialty cheese, Sarah joined the family business her parents Jane and Louis Grubb established, in 2003, she and her husband Sergio, could see that the road to cheese respect lay in developing a maturation program for the families cheeses-Cashel Blue and Crozier Blue, putting taste central in a world where standardisation and systems carry such a strong momentum.

Sarah is heavily influenced by her training and background in the Wine trade, and experience working in all aspects of wine, from fine dining, to high street retail, the vineyards to the barrel houses, instilling a sense of curiousity and discovery in the consumer is a driving force for Sarah. Sarah has judged cheese competitions, in France, Switzerland, the United States of America and England.

Cheese-making can be isolated, ultimately it is typically a rural pursuit, to this end Sarah is heavily involved in cheese-networks, she is an active member of CAIS, the association of Irish Farmhouse Cheesemakers, and currently is responsible for developing specialty cheese relationships between Ireland and Britain, she is a founding member and Director and Chair of a producer owned and led cheese-maker Irish distribution company, and a Maitre Fromager with the International Guild of Cheese. One of her motos is “It takes us all to sell a cheese, the farmer, the maker, the maturer and the monger, too often we live in silos, lets join the dots…”