St. Patrick's Day Curds - Cheese Course

by Max Shrem, Posted Mar 10th 2009 @ 9:00AM

What better way to celebrate St. Patrick's Day than with a selection of artisanal Irish cheeses? My knowledge on Irish cheese was limited to cheddar until a trip last fall to Slow Food's cheese festival where I met Jeffa Gill, one of the early pioneers of Irish farmhouse cheese production. At the festival, she tasted out remarkable cheeses with an aroma of the Irish shore.

Durrus is a creamy milky Irish Tomme de Savoie produced with raw Freisian cow's milk. This soft-ripened washed-rind cheese was first made by Jeffa Gill in 1979. You can find Durrus at the Bedford Cheese Shop. Once you've got Durrus, pick out a succulent creamy Irish blue cheese - Cashel Blue or Crozier. Crozier is handmade by Jane and Louis Grubb from the milk of sheep raised locally in Tipperary, Ireland where they graze on rich limestone pastures. Check it out at Murray's Cheese.

After selecting your St. Patrick's Day curds, think about pairings. Murray's Cheese makes this process simple. On their website, you'll find a delicious array of Irish cheese and beer pairings put together by fellow cheese expert Chris Munsey.

Filed Under: Cheese Course, Food Politics, Ingredients, Drink Recipes, Holidays
Tags: beer, british isles, cheese, cheese course, CheeseCourse, Irish cheese, IrishCheese, st patricks day, st. patricks day, St.PatricksDay

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Reader comments (Page 1 of 1)

3-10-2009 @12:06PM Peter said... I discovered Cashel Blue about a year ago and it's now one of my favorite blues. Creamy like a good gorgonzola, but very smooth with no bite. Delicious on salads.
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