Irish Cheese Preferences: A Cultural Taste Exploration

Ireland is known for its lush, green countryside, where grazing animals outnumber people. So, it's no surprise that the country produces some of the finest dairy products in the world. Cheesemaking has long been a part of Irish culture, with a boom in the 1970s that has continued to this day. Irish cheese is now in high demand, with a diverse range of artisanal offerings to suit every palate. From creamy bries to sharp cheddars and distinctive blues, there's an Irish cheese for everyone. So, what are some of the cheeses that the Irish enjoy?

Irish cheddars tend to be milder and sweeter than English cheddars

Irish cheddars tend to be milder and sweeter than their English counterparts. While English cheddars are typically sharper, Irish cheddars often have a sweeter flavour profile, without tasting like they contain sugar. This is likely due to the fact that Irish cows are grass-fed, which gives the cheese a richer flavour and a creamier texture.

One of the most popular Irish cheddars is Dubliner, made by Kerrygold. This aged cow's milk cheese is robust, with a hard texture similar to a cheddar. It has a strong flavour with a touch of sweetness. It is commonly found in major grocery stores such as Walmart, Trader Joe's, and Whole Foods Market.

Another popular Irish cheddar is Kerrygold Skellig, which also has a sweeter taste. For those looking for a substitute for Dubliner, Tipperary Extra Sharp Cheddar Cheese, Kerrygold Aged Cheddar, or Kerrygold BallyShannon are good options.

In addition to cheddars, Ireland also produces a variety of other cheeses, including blues, bries, and gouda-style cheeses. Irish cheese has gained recognition for its high quality and exciting flavour combinations. The country's long grass-growing season contributes to the excellent dairy products, as Irish farm animals are fed fewer growth hormones and have a more natural diet.

Cashel Blue is Ireland's most popular cheese

Cashel Blue is characterised by its sweet and creamy paste, with a subtle tanginess and a gentle, piquant sting. The blue veins in the cheese add a tangy and slightly spicy element to the overall taste. It pairs well with fruits, nuts, and honey, and can also be crumbled over salads or melted into sauces. The cheese is aged for about two to three months, during which it develops its characteristic flavour and texture. At this age, the cheese is firm and creamy near the edge, with a pale ivory interior and distinctive blue veining throughout.

The Grubbs' artisanal dairy, Cashel Farmhouse Cheesemakers, was established in 1984 with the creation of Cashel Blue. The cheese is handmade using pasteurised cow's milk and vegetarian rennet, and the wheels of cheese are then matured for up to six months. The recipe has remained largely unchanged for over 30 years. Cashel Blue is Ireland's original farmhouse cow's milk blue cheese and was developed at a time when softer blue cheeses were rare in the English-speaking world.

The Cashel operation has since expanded to produce several other cheeses, including Crozier Blue and Shepherd's Store, both of which are made with sheep's milk. The cheese is sold exclusively in the USA as "Kerrygold Cashel Blue" and is typically aged for 14-22 weeks. Cashel Blue has won numerous awards, including gold and silver medals at the International Cheese Awards and the Irish Cheese Awards.

Gubbeen is considered the mother of Irish washed-rind cheeses

Ireland is known for its cheeses, which are as much a part of the country's culture as Guinness. While many Irish cheeses are of the farmstead cheese made in a Cheddar style format, there are also a variety of other cheeses produced by the country's artisan cheesemakers. One of these is Gubbeen, a surface-ripened, semi-soft, cow's milk cheese with a pink and white rind. Gubbeen is considered the mother of Irish washed-rind cheeses.

Gubbeen has been produced since 1979 by Tom and Giana Ferguson at the 100-hectare Gubbeen Farm in Schull, County Cork. The name "Gubbeen" is derived from the Irish word "goibín", meaning a small beak or mouth. The milk used for the cheese comes from the farm's own herd of dairy cows, which includes British Friesian, Simmenthal, Jersey, and Kerry breeds. The milk is stored in vats to which starter culture and rennet are added, causing the milk to set. The cheese is then cut and stirred until the curds develop, after which it is moved to curing rooms where the rind is washed daily—a process that gives rise to the distinctive surface bloom and characteristic flavours.

Gubbeen is a creamy cheese with mushroom and nutty aftertastes, though its flavour profile becomes more complex as it matures. When young, Gubbeen has a mild flavour with aromas of meadow flowers and toasted walnuts. More mature wheels develop an earthy mushroom essence, especially toward the mottled pink rind. The cheese has a blushing exterior and supple paste, with hazelnuts and butter detectable among its complex notes. Gubbeen is best paired with Red Bear Tipsy Cow Salami, Puddletown Pub Chutney, and a malty stout.

Gubbeen has received numerous awards, both nationally and internationally. Some of these include the Silver Medal in the 2011 Irish Cheese Awards for semi-soft cheese, the Gold Medal at the 2010 British Cheese Awards for semi-soft cheese, and the Gold Medal at the 2016 British Cheese Awards for Rind washed cheese.

The Irish climate is ideal for dairy farming

Ireland is known for its lush, green countryside, and this is due in part to its climate, which is ideal for dairy farming. The island of Ireland has one of the longest grass-growing seasons in the world. This means that Irish farm animals can be fed fewer growth hormones and have a more natural diet, which makes their dairy products taste better.

Ireland's climate is mild and temperate, with plenty of rainfall, which is perfect for growing grass. The grass grows for much of the year, providing an abundance of food for dairy cows, goats, and sheep. This natural diet contributes to the high quality of Irish milk, which is essential for cheesemaking.

The grass-fed milk produced in Ireland is known for its exceptional quality and is often highlighted as a key ingredient in Irish cheese. The milk has a rich, creamy texture and a sweet taste, which carries through to the cheese. The unique flavour profile of Irish cheese is attributed to the grass-fed milk, setting it apart from cheeses produced in other regions.

In addition to the climate's role in fostering excellent milk production, the Irish climate also provides ideal conditions for the cheesemaking process itself. The temperate climate and consistent rainfall offer optimal conditions for ageing and storing cheese. The cool, damp environment is perfect for the development of cheese, allowing it to mature and develop complex flavours.

The combination of high-quality milk and a favourable climate for cheesemaking has led to Ireland's reputation for producing some of the finest dairy products in the world. Irish cheese has gained international recognition, with its unique flavours and textures delighting cheese enthusiasts everywhere. The variety of cheeses produced in Ireland showcases the versatility and excellence of Irish dairy farming and cheesemaking traditions.

Irish cheese is in high demand

Ireland is known for its lush, green pastures and excellent dairy products. The country's long grass-growing season means farm animals are fed fewer growth hormones and have a more natural diet, resulting in high-quality dairy with a superior taste and appearance. Cheesemaking has been a long-standing tradition in Ireland, but it saw a boom in the 1970s, and Irish cheese is now more popular than ever. In fact, 47% of the cheddar exported to the UK comes from Ireland.

Varieties of Irish Cheese

While many Irish cheeses are of the "farmstead cheese made in a Cheddar style" format, there is also a wide range of offerings from Ireland's artisan cheesemakers. From gouda to blue cheese, Irish cheesemakers produce a variety of styles to suit every palate.

Cashel Blue

Ireland's original blue cheese, Cashel Blue, is the country's most popular cheese, according to Ireland's largest cheese retailer, Sheridan's. This semi-firm blue cheese has a sweet and creamy paste with a gentle, piquant tang. It is regularly available in the United States and has won a stream of accolades.

Gubbeen

Gubbeen is a washed-rind cheese made on the Gubbeen farm in West Cork. It is the only cheese made by cheesemaker Giana Ferguson, but it is considered the mother of Irish washed-rind cheeses. Made from cow's milk and cured with brine, Gubbeen has a supple, blushing exterior and a complex flavor profile, with notes of hazelnuts and butter.

Wicklow Bán

Wicklow Farmhouse Cheese is a small family farm in County Wicklow that produces a deliciously creamy, handmade brie, blue, and cheddar cheese. Their double cream brie, Wicklow Bán, is both rich and mild, with a unique flavor. It has won several awards and is a must-have on any Irish cheese board.

Cahill's Whiskey Cheese

The Cahill family has been producing artisan cheese in County Limerick for over four generations. They combine two of Ireland's beloved exports—dairy and whiskey—to create a rich, semi-hard cheddar. Matured for 10 months, the cheese has a creamy, smooth flavor with hints of butterscotch, pecan, and whiskey.

Bluebell Falls Irish Farmhouse Goat's Cheese

Bluebell Falls produces award-winning, organic goat's cheese on a small farm in County Cork. Goats roam and graze freely on high-quality grass, giving the cheese an incredibly creamy texture. Bluebell Falls Goat's Cheese comes in several flavors, including original, honey & garlic, and pepper, mixed herbs & garlic.

Dubliner

Dubliner is a robust, aged cow's milk cheese with a hard texture similar to cheddar. It has a diverse flavor profile, ranging from nutty to sharp to sweet, and is perfect for serving with a full-bodied wine or simply melting between slices of crusty brown bread. It is the most commonly found Irish cheese in major grocery store chains in the United States.

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