Join Boston Cheese Cellar on Thursday 16th March - the day before St Patricks Day - for a celebration of Irish cheese.
Irish cheesemaking is currently undergoing somewhat of a renaissance, both in quality of cheese, in methods of bringing Irish dairy to market, and cheesemkaing organisation.
We will feature
Cashel Blue, which is still handmade by the Grubb family in Co. Tipperary, yet has penetrated deeply into the US market;
Milleens' washed rind cheese, hand made in small batches by Norman, Veronica & Quinlan Steele in County Cork is an example of the new styles being produced, and is thick, farmy, and floral;
Gortnamona a flufffy, creamy soft bloomy pasteurised goat's cheese from the Cooleeney Farm, a fourth generation run farm making cheese since 1986;
One Year Irish Cheddar, a demonstration of the power of dairy cooperatives, where several farmers pool their resources to help determine a better price for their milk, and better control over the quality of their cheese production.
Throughout the evening, the cheese will be accompanied by complimentary Irish beer (not just Guinness!) as well as wine for those not beer-inclined, and hors d'oeuvres.