Irish Selection

1kg serves between 6-12 people

Perfect for St. Patrick’s day, 200g each of:

Cashel Blue – Cashel Blue was developed in 1984 and is Ireland’s original artisanal blue cheese made by Jane and Louis Grubb, with the milk of a single herd in Tipperary, Ireland. Cashel Blue is made entirely by hand using the Continental style of foil wrapping to create a soft, creamy texture with a mild, sweet blueing. Cashel Blue is the ideal cheese for people who don’t like their blue cheese too salty. Made from pasteurised cows milk and vegetarian rennet.

Cooleeney – Produced on the Maher farm in the heart of Tipperary where the pastures are rich and are surrounded by damp boggy land – an environment which allows the Mahers to produce this soft, ripe, runny camembert-style cheese with a good mushroomy flavour and pleasing aftertaste. Made with Un-pasteurised milk and vegetarian rennet.

Smoked Gubeen – Made by Giana Ferguson at the Gubbeen House in Schull, Ireland. Gubeen is a washed rind cow’s milk cheese made with vegetable rennet. The milk is pasteurised and ranges from gentle and milky to pungent and savoury depending on its age. The texture is smooth and pliant. Gubeen is perfectly matched with another famous Irish export – Guinness!

Durrus -Made by Jaffa Gill at her dairy in Coomkeen, in the far southwest corner of Ireland, from the raw milk of two local GMO-free herds of cattle. Mild and creamy with strong notes of butter, this semi-soft, washed-rind Saint-Nectaire-style cheese develops stronger, headier, fruitier flavours as it matures. Durrus’ rind is coral-coloured, developing grey, yellow, and pink moulds with age; and its creamy paste contains over 55% butterfat! Durrus has justifiably won many awards. Perfect with Riesling or sparkling wine. made with vegetarian rennet.

St Tola Goat – Award winning soft goat rolled in ash from County Clare, made with raw organic goat’s-milk from the St Tola herd of Saanen and Toggenburg goats and vegetarian rennet.

One pack of Millers & Damsel wafers