Yesterday we featured a recipe for “Irish Nachos,” made with potatoes. We recommended serving them with a tasting of Irish beers:
Today we feature four brands. Three are Irish—Cahill, Cashel and Kerrygold—but we couldn’t help but recommend our favorite green cheese, made in The Netherlands.
All cheeses Your local cheesemonger may carry them; or look for them online.
All cheeses are made with milk from grass-fed cows, who enjoy a natural life (no hormones).
This green beauty (photo #1), made green with the addition of basil-garlic pesto, is a a Gouda*-style cheese, made from pasteurized cow’s milk and vegetarian rennet.
It is made in The Netherlands by the Veldhuyzen family, who make other fabulous-flavored Goudas (below).
Obviously, there’s quite a demand for Basiron flavord Goudas.
We’ve had four of them, but on our bucket list: to try them all at one big tasting.
*How Do You Pronounce Gouda? Most Americans pronounce it “GOO-duh.” But the Dutch might not understand your request. The name of this cheese is pronounced variously as “GAOW-duh” or “HOW-duh” (with the H standing for the Dutch guttural “ch” sound, like clearing your throat).
Kerrygold (photos #2 and #3 above) may be better known in the U.S. for its Irish butter, which has national distribution.
But its cheeses deserve equal recognition!
Marion Cahill of Cahill’s Farm is recognized as a pioneer of today’s fine Irish cheese.
The Cahill family has been farming and cheesemaking for four generations. Originally the milk was sold locally and the cheese was made for the family. Thankfully, that has changed.
Using a base of tangy Irish cheddar, Marion experimented with flavors, and developed a head-turning range of flavored cheddars (photo #4).
The curds are variously soaked in elderberry wine, porter and Irish whiskey. While elderberry and porter are visually stunning, all three deserve a place on the cheese board.
Cahill’s makes other flavored cheeses which can be hard to find in the U.S. But keep an eye out for Ardagh Chalice Wine Cheese, Ballintubber Cheese with Chives, Ballyporeen Cheese with Mixed Irish Herbs and Kilbeggen Irish Whiskey Cheese.
When you think of Irish cheese you don’t think of blue cheese. But Louis and Jane Grubb of Beechmount Farm produces Cashel Blue, a noteworthy blue among all options.
From the rolling hills of Tipperary, will delight people who don’t like robust blue cheeses. It’s extra creamy and not salty (photo #5).
You don’t have to hold it on St. Patrick’s Day. No one would turn down the opportunity, whenever the invite arrives.