We consider it our duty and honour to help you plan for any and all edible occasions that may arise. Also, we really love cheese. So we took it upon ourselves to put together a guide for assembling and enjoying the ultimate Irish cheeseboard. Enjoy!
Assembling an Irish cheeseboard
Coolea, a cow’s milk cheese made on the Cork/Kerry border. Extra-mature Coolea is a real treat, with nutty, toffee-like flavours and a beautiful, slightly crunchy crystalline texture similar to that found in mature Parmesan.
Gubbeen, a semi-soft washed rind cow’s milk cheese from Cork. Gubbeen’s flavour is a combination of a rather interesting, mushroom-scented rind and a buttery, nutty paste inside. We’re also big fans of Smoked Gubbeen.
Wicklow Bán, a full-fat double cream cow’s milk cheese made in Co Wicklow. This bloomy rind cheese has a full, creamy flavour with a mild, rich finish.
Crozier Blue, sister cheese to the famous Cashel Blue. Crozier is made from sheep’s milk, which makes it creamier and richer: an excellent choice for those who dislike strong, harsh blues.
St. Tola Goat’s Log, a mellow soft cheese with a full texture. The delicate, salty flavour of St. Tola comes from the wild, sea-kissed cliffs of Co. Clare where the herd of goats grazes.
Wild card cheese!
We like to add one unusual element to a cheeseboard; ask your cheesemonger for his/her recommendations. We’ve gone for one with flecks of nettles throughout, but you could try one with herbs or fruit. The Irish Diliskus is another excellent choice: a distinctive semi-soft cheese made with flecks of dilisk seaweed.
Accompaniments for cheese
- Fresh, quartered figs or sliced pears
- Dried dates and apricots
- Toasted walnuts or pecans
- Runny honey
- Good-quality jam or chutney
- Water biscuits or good-quality baguette
- Try toasting thin slices of fruit cake and using in place of crackers
And to drink…
Wine and cheese are a classic combination, but did you know that craft beers can also make for some very interesting pairing? Try a chocolatey porter, a lemony wheat beer or a strong red ale.
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