Vincenzos Cheeses from around the World

The Kings of Munster built the first fortress on the Rock of Cashel, high above the surrounding Tipperary plains, in the 4th Century. Throughout the centuries it was the location of many fierce battles, and by the 18th Century the magnificent castle was ruined.

In the 5th Century St. Patrick stuck the point of his crosier through King Aenghus' foot while baptizing him in Cashel. The king never complained, thinking this was part of the ceremony.

Dairy herds still graze in the green grasslands beneath the Rock of Cashel, providing the milk for pure Irish cheeses.

CASHEL BLUE:

Cashel Blue was first made in the 1980's and since then it has gained an enviable international reputation as Ireland's most famous blue cheese. It takes its name from the Rock of Cashel. Cashel Blue is made from the milk of of 110 Fresian cows. It is made in a similar way to Roquefort although it is softer, moister and less salty. The milk is pasteurised, cooled, inoculated with Penicillin roquefortii and left at 32ºC to allow the acidity to rise. Rennet is then added and it is left to set for an hour. The curd is then cut and left for another hour before being removed from the vat in scrim cloth (raw Irish linen), drained and tipped straight into the moulds. For the next two or three days it is left to drain and turned from time to time until it is dry enough for salting and piercing. The cheese is placed on a turntable and rotated whilst being pierced with long stainless steel needles. This allows air to enter the cheese and leads to the development of the blue mould. Before being wrapped in distinctive gold foil, the cheeses are washed to remove the blue mould from the outside.When young the cheese is firm and relatively moist with a fresh and slightly sharp flavour. With ageing it develops a melt-in-the-mouth creaminess and a rounder, mellower flavour. Cashel Blue can be matured for up to six months Cashel Blue is excellent on the cheese-board and is a favourite for cooking since it melts smoothly and retains its depth of flavour.

Dublin is the capital city of Ireland and has a population of over one million people, about one third of the entire country. The first known reference to Dublin is by the Alexandrian geographer Ptolemy in the 2nd Century who called it Eblana.

Well known Dubliners include Oscar Wilde, James Joyce, Samuel Beckett and Brendan Behan. Many other famous Irish writers lived and worked in Dublin. The city has produced many musicians, both new and traditional. Rock superstars, U2, are all natives of Dublin City.

Kerrygold has named its completely unique cheese, Dubliner, after this city that is rich in history, architecture, culture and fun.

DUBLINER:

Dubliner Irish Cheese has a distinctive rounded flavour, achieved by combining a secret recipe and the skills of the Kerrygold master cheese maker.The cheese is typically matured over 12 months during which time it is checked by experienced cheese graders to ensure that it has a consistently high flavour profile. Dubliner may contain naturally occurring calcium lactate crystals which appear as small white particles in the cheese. These crystals are a rich source of calcium. Dubliner is a versatile cheese, suitable for vegetarians, that can be used on a cheese board, in sandwiches and in a range of recipes. Dubliner is particularly delicious as an apéritif cheese served cut into cubes or sliced.

St. Jame’s gate is a sturdy stone portal that gave its name to what is now a vibrant 64-acre industrial site. There’s been a brewery there since 1670 when Giles Mee brewed his first. St James’s gate was traditionally one of the old Dublin city gates, taking it’s name from the church and parish of St. James, and marked the entry to the city from the west. In the middle Ages, a great six-day fair was held at the gate every 25th of July. Now Guinness is brewed here 365 days a year.

GUINNESS:

Since the early 1980's, Marion Cahill has developed her range of flavored cheddars. The cheese itself is a full-flavored and tangy cheddar, that is ever so slightly pungent with a firm texture. It is made from pasteurized cows milk and is considered a "vegetarian" cheese since its curds and whey are separated with vegetable rennet. Marion has taken her cheeses to new heights by adding Irish porter. The ultimate centerpiece for your next football or Super Bowl party along side some grilled sausage and potato stew. We can think of no better pairing than a frosty pint of Guinness.

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A Quick Guide to serving Cheese

How many cheeses should I serve?

However many you want. One is fine. Two is good. Three’s OK. Quality is much more important than quantity.

How much cheese do you need?

Not much really. In most cases, a half an ounce to an ounce per person per cheese is more than enough. The point is to linger, not to fill up.

What do you serve with your cheese?

Bread, Fruit, Crackers or a loaf of bread that will compliment, but not get in the way of the cheese.

Worth looking into!