The Museum will close for the year at 5.00 pm on Tuesday, 30th October. There will be no weekend opening during the winter due to building works in the premises. We will re-open on the first of March 2019.
. Mar to Oct: Daily, 10:00am – 5:00pm.
Group tours & off-season visits by prior arrangement.
Butter Making Demonstrations
Butter making demonstrations have now ended for the year
Full €4.00, Seniors/Students €3.00, Children €1.50 Family group, under 12’s no charge.
We regret that we cannot accept card payments
Cork’s unique museum: the story of Ireland’s most important food export and the world’s largest butter market
An article from the Atlantic on health and the consumption of dairy fats “ I think the big news here is that even though there is this conventional wisdom that whole-fat dairy is bad for heart disease, we didn’t find that,” says Marcia de Oliveira Otto, the lead researcher of the study and an assistant professor of epidemiology, human genetics, and environmental science at the University of Texas School of Public Health. “And it’s not only us. A number of recent studies have found the same thing.”
Cover page from a publication from the Condensed Milk Company of Ireland (CMCI), better known as Cleeves from the 1920s. The company was taken into state ownership and broken up in 1927. Their Mallow plant became part of the Ballyclough Creamery and is now part of Dairygold Co-op. Note the horns on the cows.
A butter worker, probably from the 1910′s. “Working the butter” was the phrase used to describe pressing the excess moisture from the butter when it came out of the butter churn. Probably quite soon after the date of this photograph the process was incorporated into churn and butter working machines became obsolete. Domestic butter makers used their butter spades or pats to press out the excess moisture.