Cuinneog, the Irish word for churn, was established in 1990 by my parents, Tom and Sheila Butler, in the rural town land called Shraheens in county Mayo.
Production of country butter and buttermilk started in the family kitchen using age old techniques dating back over 2000 years. The cream was fermented in creamery cans beside the stove or in keeping with those times, "the range", until ripened or fermented. The cream was then churned in a small wooden churn and all in the house would be invited to take their turn working the churn. The resultant butter and buttermilk were hand packaged and distributed around local shops in the surrounding towns. As demand started to grow, the process of up scaling resulted in my parents specially adapting our garage into a state of the art food manufacturing facility and that is where we operate from today. Our wooden churn has been replaced by a stainless steel churn but the process remains true to tradition, the cream is fermented and it is this process that gives Cuinneog its distinctive flavour.