Happy St. Patrick’s Day everybody! While this is definitely a holiday famed for Irish whisky and heavy draughts, we love getting to familiarize ourselves with some different types of cheese from across the pond. Check out a couple of our favourites followed by a delicious recipe sure to get your guests’ tongues and tummies wagging!
What makes this cheese so different and tasty is the balanced sweetness and nuttiness; something you don’t always see in aged cheddars. Dubliner is a robust aged cow’s milk cheese whose diversity allows it to be used on a meat and cheese board or even slapped between two pieces of bread for a grilled cheese. This award-winning cheese is served best by removing it from the fridge 30 minutes before serving.
For 30+ years this blue cheese has been Ireland’s original blue cheese; until 1984, when the first batch was exported, there were Irish farms producing blue cheese. Depending on its age, Cashel Blue tastes varies from chalky, lactic, and mildly blue to rich and buttery the older it gets. Nigella Lawson loves this cheese so much she featured a recipe with Cashel Blue in her best-selling book “How To Be a Domestic Goddess”.
Guinness Cheese Spread
6oz Dubliner, cut up
2oz Cashel Blue, cut up
3 ounces cream cheese, cut up
1 tsp caraway seed, ground
1 tsp paprika
5oz Guinness draught
Combine all three of the cut up cheeses in the bowl of a food processor or blender. Add the caraway seeds, paprika, and beer. Process until smooth and then transfer to a large serving bowl or crock-pot. We love serving this spread with pieces of rye or pumpernickel bread, and green apples to keep up with the green theme of March 17th. It also wouldn’t hurt to enjoy this dish with a nice glass of Irish whisky or the leftover Guinness you will have laying around!
We hope you all have a safe and hearty St. Patrick’s Day, from all of us at The Cheese Gallery.