This month I decided to teach myself about Irish food. I know about the usual suspects, but not much else. Realizing there is probably more to Irish cuisine besides corned beef and cabbage, I set out on an Irish food journey. My journey began researching beer which led me down a delightful but windy road to discover Irish cheese.
If, like me, you are not familiar with Irish cheese, then you are in for a treat. In my area, the available Irish cheeses are from Kerrygold. I was concerned this company is a big commercial brand and not one with artisan cheese quality. Typically, large US grocery stores carry cheeses and food from major commercial companies so I wasn’t sure how these cheeses would taste. I knew their butter was outstanding and decided to have an Irish cheese tasting of three different cheeses: Dubliner Irish Stout Cheese, Irish Whiskey Cheddar and Cashel Blue Cheese. What I learned is Kerrygold not just makes delicious butter, they make wonderful cheeses.
Usually, when I make up a cheese platter I select three distinctly different cheeses. For this platter, I wanted to present a region so the types of cheeses I had are more limited. I also like to have fresh and dried fruits with the cheese because the sweetness and acid from the fruit can cut the richness of the cheese. When I have a cheese tasting I serve the cheese on very plain crackers, like Carr’s Water Crackers. That way I predominantly taste the cheese. The plain crackers are also great to clear your palate.
Three Irish Cheeses
My first Irish cheese sample was Cashel Blue. I don’t know if there is a protocol with cheese tasting, like there is at a wine tasting, but I went ahead and dug right into the strongest cheese on the plate. It is a strong blue cheese, but not a biting one. There is a wonderful creaminess to offset the musty veins. We loved it, and I later learned it is an award-winning cheese. As I was tasting it I was going through my mind of what I would want to make with it, like my Blue Cheese Baby Cheesecakes, or Blue Cheese Dip with Caramelized Shallots. Yet again, Cashel Blue is just fine by itself paired with Killian’s Red Ale.
Dubliner Irish Stout Cheese was the driest in texture and mildest of the three cheeses. I would not classify this as a mild cheese though, as it has a lot of body. This is a Dubliner cheese infused with Irish stout. It has a rich and nutty taste with a hint of malty stout. The stout flavor is mild, yet blended well with the nutty cheese flavor. The color is so buttery and beautiful.
Irish Whisky Cheddar is exactly as the name states. Oh man, this cheese is delicious. It is a sharp but creamy cheddar with lots of body. There are hints of the caramel from the whisky without the boozy flavor. This is another winner, and in our opinion, one of the best cheddar cheeses we have ever had.
I am no stranger to good cheese. I worked in a gourmet cheese store in NYC and lived my entire life in the States with exceptional artisan cheese companies. There is an obvious connection between areas where there are quality dairy farms and high-end artisan cheese making. All the cheeses are balanced in flavor. You know the phrase, “You are what you ate, ate”? These cheeses deliver in quality flavor because they were made from milk of grass-fed happy cows. I wanted to travel in space and land on an emerald-green coastal pasture in Ireland.
My Irish cheese tasting was a fun and delicious discovery and I will happily do again. Yet, any one of these cheeses would be welcome on any cheese platter. As recommended, I served an Irish red ale to pair with the cheese, but snuck in tasting some stout along the way. The Irish red ale thoroughly complimented the cheeses, and I did not miss the customary wine and cheese tasting. As the saying goes, “What grows together, goes together”.
If you want to make an Irish Cheese Platter, but can’t find any cheeses in your area, I-gourmet is a very good specialty cheese and food website. They started their business in my hometown of Yorktown and offer a great choice of cheeses and other fun food and gifts items. Click on this link for their “Little Bit of Ireland” selection.
What beer and cheese pairing do you enjoy?
Full disclosure, I am not sponsored by Kerrygold or anybody. This is about my research based on what Irish cheeses and beer are available to me in NY. It is my intention to learn more about Irish cuisine, (and beer), and how I can develop this cuisine into my repertoire. Cheers!
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