Kamil Perry
Ireland has a rich history of cheesemaking, with references to cheese being relatively common in Gaelic literature. One of the lost indigenous cheeses of Ireland is Tanag, which is thought to have been a hard cheese, perhaps made from skimmed or semi-skimmed milk. While Tanag cheese may no longer be available, Ireland continues to produce a variety of cheeses, including cheddar, gouda, and more unique offerings such as the award-winning Cáis na Tíre, a firm, salty sheep's milk cheese. Irish cheddar is known for its sweeter flavour profile, with brands like Kerrygold offering mild and smooth cheeses. For those seeking a more complex flavour, Dubliner cheese, a relatively new variety, offers a blend of sweet, nutty, and sharp notes, resembling a mix of mature Cheddar, Swiss, and Parmesan.
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What You'll Learn
Irish Tanag cheese was likely a hard cheese
Irish Tanag cheese likely falls into the category of hard cheeses produced in Ireland. While there is no extant traditional indigenous cheese in Ireland, historical records indicate that the country produced a variety of soft and hard cheeses from at least the Early Christian period until the close of the 17th century.
Tanag, along with a similar cheese called Grus, is believed to have been a hard cheese, possibly made from skim or semi-skimmed milk. This speculation is based on references to cheese in Gaelic literature, where the word "cáis" (the modern Irish word for cheese) appears to refer to a pressed cheese when used without qualification.
The economic and social decline following the English conquest of Ireland in the 16th and 17th centuries significantly impacted indigenous cheese varieties. The imposition of the Cattle Acts in 1663 and 1669 further discouraged cheese production by imposing tariffs on cattle exports from Ireland to Britain, favoring butter and pig production instead.
Despite these historical setbacks, Ireland has a long history of cheesemaking, and modern Irish cheesemakers continue to produce a diverse range of cheeses, including cheddar, gouda-style cheeses, and unique varieties like the award-winning Cáis na Tíre, a firm, salty sheep's milk cheese.
While there is no definitive description of the taste and texture of Irish Tanag cheese, it is likely that it was a hard, pressed cheese with a texture similar to other hard cheeses of its time.
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It may have been made from skimmed or semi-skimmed milk
Tanag is thought to have been a hard cheese, perhaps made from skimmed or semi-skimmed milk. While the exact taste of Tanag cheese is not known, it is likely that it had a sharp flavour, similar to other ancient Irish cheeses.
Cheese and other dairy products were a substantial part of the ancient Irish diet, as evidenced by references in Gaelic literature. However, none of the ancient indigenous cheeses of Ireland have survived into modern times. This is largely due to the economic and social decline following the English conquest of the country in the 16th and 17th centuries, as well as political instability and the imposition of the Cattle Acts in the 17th and 18th centuries, which encouraged the production of butter and pigs over cheese.
Today, Irish cheesemakers offer a wide range of cheeses, from traditional cheddars and blues to innovative gouda-style cheeses. For example, the award-winning Killeen Farmhouse in County Galway produces goat's milk gouda with fenugreek, as well as cow's milk gouda with various flavour infusions such as cumin seed, basil and garlic, and Italian herbs and olives. Another notable Irish cheese is the famous Dubliner, a relatively new cheese with a complex flavour profile that blends sweet, nutty, and slightly sharp notes. It is crafted from cow's milk and often compared to a mix of mature Cheddar, Swiss, and Parmesan.
While Tanag cheese may have been made from skimmed or semi-skimmed milk, it is important to note that the process of skimming milk was likely different in ancient times compared to modern methods. Traditional skimming involved allowing milk to sit for a period of time, then gently scooping or skimming the cream off the top. This cream was often used to make butter, while the remaining milk was used for cheese, resulting in a lower-fat milk for cheesemaking.
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Tanag cheese features in Irish mythology
Tanag cheese, a hard cheese that was perhaps made from skimmed or semi-skimmed milk, is deeply rooted in Irish mythology. The cheese is mentioned in several ancient Irish tales, with one legend describing how Maeve, the mythical Queen of Connacht, met her demise at the hands of her nephew, who fired a piece of Tanag at her using a slingshot. This story showcases the significance of Tanag cheese in Irish folklore, indicating that it was not just a culinary delight but also played a role in shaping the mythical narratives of ancient Ireland.
Another intriguing tale involving Tanag cheese revolves around St. Patrick, the patron saint of Ireland. According to legend, an attempt was made on St. Patrick's life by offering him a piece of poisoned Faisce Grotha cheese, which was a type of small curd-cheese moulded and likely consumed fresh. This story highlights the cultural and social importance of cheese in ancient Irish society, where it was not just a food item but also held symbolic value.
The word "Tanag" is believed to have originated from the Gaelic term "cáis," which refers to pressed cheese in Gaelic literature. This indicates that Tanag was likely a pressed cheese, adding to our understanding of its texture and production process. Unfortunately, detailed descriptions of the taste and flavour of Tanag cheese have not survived to the present day, leaving us with only a partial understanding of this ancient variety.
The mention of Tanag cheese in Irish mythology underscores the importance of cheese in ancient Irish culture. While the specific taste of Tanag may be lost to history, the stories and legends surrounding it provide a fascinating glimpse into the past. The decline of indigenous Irish cheese-making traditions, influenced by economic and social factors following the English conquest, has resulted in the loss of many unique cheese varieties, including Tanag. However, the resurgence of Irish cheesemakers in modern times, with their innovative and award-winning creations, is a testament to the enduring legacy of Irish cheese-making.
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It is one of Ireland's ancient indigenous cheeses
Tanag is one of Ireland's ancient indigenous cheeses. While Ireland has no extant traditional indigenous cheeses today, references to Tanag can be found in Gaelic literature. Tanag is thought to have been a hard cheese, made from skimmed or semi-skimmed milk. It is mentioned in a story about the mythical Maeve, Queen of Connacht, who was killed by her nephew with a piece of Tanag fired from a slingshot.
Ireland has a long history of cheesemaking, dating back to at least the Early Christian period and continuing until the close of the 17th century. However, the English conquest of the country in the 16th and 17th centuries led to an economic and social decline, causing a decline in cheesemaking. The imposition of the Cattle Acts in the 17th and 18th centuries further discouraged cheese production, as tariffs were imposed on the export of cattle from Ireland to Britain, making the production of butter and pigs more lucrative.
Despite this, Ireland has continued to produce cheese, and today, it is known for its variety of cheeses, including cheddars, blues, and gouda-style cheeses. Irish cheddars are often milder and sweeter than their English counterparts, and they are widely available in grocery stores, especially around St. Patrick's Day. One popular Irish cheddar is Kerrygold Dubliner, which is known for its touch of sweetness and strong flavor.
In addition to cheddars, Ireland also produces gouda-style cheeses, such as Coolea, made in County Cork, and Killeen Farmhouse in County Galway, founded by a trained, Netherlands-born cheesemaker, Marion Roeleveld. These gouda-style cheeses are known for their sweet, nutty, and buttery flavors, with a dense and slightly tangy paste.
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Modern Irish cheeses include cheddar, gouda, and dubliner
Irish cheesemakers have been proliferating in recent years, with modern Irish cheeses including cheddar, gouda, and dubliner.
Irish Cheddar
Irish cheddar is nutty, gritty, and aged for a minimum of 12 months. Its flaky texture makes it perfect for shredding or as an ingredient.
Irish Gouda
Gouda is one of the oldest types of cheese, dating back to the 12th century. It is crafted from unpasteurized cow's milk and undergoes an aging process ranging from 3 months to 2 years, resulting in a unique flavor profile. Fresh gouda has a softer texture and a milder taste, while mature gouda is firmer and has a butterscotch-like flavor. Irish gouda, in particular, is said to taste like a fresher, superior version of gouda.
Dubliner
Dubliner is a sweet and buttery Irish cheese that became popular in the US in the late 1990s. It is made from grass-fed cow's milk and has a distinctive taste with a natural hint of sweetness. Its taste and smell have been described as a combination of cheddar and Parmesan. Dubliner is great shredded, melted, or sliced, and can be used in dishes such as spaghetti cacio e pepe in place of Parmesan.
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Frequently asked questions
Tanag is thought to have been a hard cheese, perhaps made from skimmed or semi-skimmed milk. Unfortunately, it is a lost indigenous cheese of Ireland and there are no detailed descriptions of its taste.
Some other Irish cheeses include:
- Killeen Farmhouse: a semi-hard gouda-style cheese made from goat's milk, with a nutty and floral taste.
- Coolea: a gouda-style cheese with a buttery colour and mild, sweet notes.
- Gubbeen: a semi-soft washed rind cheese with a slight tang and nutty taste.
- Irish Cheddar: a sweeter and milder alternative to English Cheddar.
- Dubliner: a complex cheese with a blend of sweet, nutty, and slightly sharp flavours.
Irish cheeses can be found in many major grocery store chains such as Walmart, Trader Joe's, Whole Foods Market, and Costco.
