This melt in your mouth, blue cheese made from pasteurized cow’s milk hails from Fethard, Co Tipperary, Ireland. The Grubb family began making this on their farm in 1984 . It is one of the best known of all the Irish farmhouse cheeses. I paired this with grapes as the sweetness explodes in your mouth and combined with the buttery blue, leaves you wanting more. 1 lb red seedless grapes 5 oz Cashel Blue 4 oz cream cheese (room temperature) 4 oz walnuts 1/2 cup heavy whipping cream Pre heat oven to 400 degrees. Place walnuts on a lined sheet pan and bake in oven for 2-3 minutes. Remove and allow to cool. Crush and set aside. You can place them in a ziplock bag and crush with a rolling pin. Wash and dry grapes well. In a large bowl mix together the Cashel Blue Cheese , cream cheese and cream. Fold in the grapes with a spatula. Now roll the grapes individually in the walnuts. Place the grapes on a plate and refrigerate until ready to serve.
This cheese from its namesake, Durrus, Co Cork, Ireland is one of the select cheeses that Slow Food recognizes within its Irish Raw Cheese Presidium. It is a semi-soft, rind washed cheese made with raw cow’s milk and traditional rennet. Jeffa Gill has been making Durrus since 1979 and she describes the cheese ‘as a deep complex flavor capturing the elemental nature of this part of Ireland’ 1 box (1.9oz) minifillo shells 5oz Durrus Cheese pistachio nut pieces 6 Tbsp quince paste 4 Tbsp water In a small saucepan heat the quince and water together until it liquifies. Set aside. Follow directions on box for fillo shells. When baked, add Durrus Cheese pieces. Spoon quince mixture on cheese and return to oven for 7 minutes or until cheese has melted. Top with pistachio nut pieces or substitute with a different nut if you prefer.
It may be a long way to Tipperary but it doesn't have to be when you use 'Cooleeney Farmhouse Cheese' produced by the Maher family in Thurles, Co Tipperary. The flavor is one of butter, cream, mushrooms, and earthy wet grass. 1 loaf of ciabatta bread 1 pear, washed and thinly sliced bunch arugula drizzle of local honey 3 slices of Cooleeney Farmhouse Cheese 2 Tbsp wholegrain mustard 2 Tbsp melted butter Slice a loaf of ciabatta bread. Brush each piece with melted butter on one side only. Place 2 slices on a large cast iron pan (buttered side facing down) and turn heat on to medium. Drizzle with honey, & the other with whole grain mustard , place slices of Cooleeney on one side of the bread. Layer pear slices and arugula , cover with the other slice, and let the heat meld all the flavors together.
The Willems family have been making Coolea on their farm in Macroom, Co Cork since 1979. They moved from the Netherlands to Ireland in the 1970’s. Gouda was impossible to get locally at the time so they wrote home for a recipe and the rest is history. This is a mild, semi firm cheese when young and is intensely full flavored when mature. 3 Tbsp shaved Coolea Cheese 1 fennel bulb, shaved paper thin bunch of arugula 8oz grape tomatoes (red or yellow or both) 1 Tbsp extra virgin olive oil 1 Tbsp fresh lemon juice 1 cup pecans 2 Tbsp melted butter kosher salt milled black pepper Shave the fennel bulb finely , either with a mandolin or sharp knife. Wash and dry the arugula. In a bowl, whisk the oil and lemon juice, and set it aside. Pre heat oven to 425 degrees. Line a baking sheet with foil or parchment paper. In a small bowl mix together the pecans, melted butter, salt and pepper. Spread them on the baking sheet. Set this sheet aside until ready to put in the oven. Wash and dry the tomatoes. Place them on a baking sheet, lined with parchment paper, sprinkle with olive oil and kosher salt. Roast on the top shelf of the oven for 15 minutes. At the same time put the pecans on the bottom shelf, removing after 3-4 minutes and allow to cool. Allow tomatoes to cool. In a large serving bowl place fennel and arugula, add tomatoes and pecans. Shave Coolea Cheese on top, pour in dressing and toss.
Try this wonderful beech smoked cheese from the O’Farrell family in Carrigaline, Co Cork, Ireland. This earthy combination of crab apples and smoked cheese is sure to please. 1 box (10oz) pastry shells 1 lb crab apples 1 3/4 cup sugar 1 cup water 1 cup of Carrigaline Beech Smoked Cheese pieces 1 cup warm milk 2 Tbsp butter 2 Tbsp flour 2 oz grated Carrigaline Beech Smoked Cheese fresh thyme for garnish Prepare pastry shells as instructed on the box. When baked, remove tops and set aside until ready to use. Remove stems from the crab apples , cut in half and using a paring knife, remove seeds. In a medium saucepan combine water and sugar. Add apples, bring to a boil , reduce heat and simmer. Simmer for 10 minutes or until apples are soft. Mash with masher. Pass apples through a strainer. You may use the liquids later for crab apple jelly if you wish. Remove skins from strainer. Set pulp aside. Add butter to a medium sized cold saucepan. Melt over a low heat, add flour and mix with a wooden spoon. Gradually whisk warm milk to mixture until smooth. Mix in grated Carrigaline Beech Smoked cheese. Into each pastry shell, place a piece of Carrigaline Beech Smoked cheese. Pour creamy cheese sauce on top followed by a tablespoon of apple sauce. Return pastry shells to the oven for approx 4-5 minutes, taking care not to burn. Remove from oven, sprinkle with fresh thyme to garnish.
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This lactic, pungent cheese from Mary Burns in Kanturk, Co Cork, Ireland has won ‘Supreme Champion’ at the British Cheese Awards. It was this cheese that inspired my recipe for Ardrahan Red Cabbage Salad. 1 head red cabbage 2 celery stalks 1 granny smith apple, cored and chopped 3/4 cup cashew nuts 2 Tbsp olive oil 2 Tbsp apple cider vinegar 6-8 ozArdrahan Cheese 3 oz plain yoghurt 1/2 tsp coriander seeds black pepper Heat a frying pan and add coriander seeds. Gently swirl over a medium heat for a moment or so then remove. Grind them in a mortar and pestle. Add salt, pepper, vinegar and olive oil. Whisk together. Pour this mixture into a larger bowl and add yoghurt. Cut cabbage in half, remove and discard white core. Finely shred the cabbage and put in a large serving bowl. Wash celery and chop into 1” pieces and add to cabbage. To this toss in prepared apple. Dice Ardrahan, add to salad. When ready to serve pour in dressing, toss and sprinkle with cashews. TIP The dressing can be made a few days in advance and refrigerated in a glass jar. It is also a great way of making sure the dressing is well mixed.
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