live blog: cheese, please

Anyone who loves to eat will be quick to notice that the artisanal food movement has taken quick and firm root in Ireland. Perhaps it started as a reaction to the mad cow blow up a number of years ago, but now coupled with the current angst over genetically modified products entering the food chain you can’t hardly throw a rock in the countryside without hitting a small purveyor of singular handmade, hand reared, hand farmed, or hand grown accountable-to-the-consumer food. Suffused with a history of dairy-farming, the first great agricultural idea to prove itself in Ireland was cheese and today Irish Farmhouse Cheese is practically an appellation or D.O.C unto itself – traceable not just to a region, but to a small valley, even to the slopes of a mountain. That unique character – plus a distinctive flavor – is what has brought such acclaim to St. Tola, Siobhan Ni Ghairbhith’s award-winning small-batch goat cheese made in Inagh, near Co. Clare’s wild Atlantic coast. As the only organic goat farm in Ireland, the cheese produced here reflects the clean environment. From a young, fresh Crottin sprinkled with salt to a creamy, mature log coated in ash, the curds are imbued with suggestive flavors of the sea and undertones of peat. In short, this is cheese that tastes gloriously of its terroir.

Share

Leave a Reply

Your email address will not be published. Required fields are marked *