Irish Farmstead Cheese is Turning Heads
The Wall Street Journal is on to the greatness of Irish Farmstead Cheeses (hint, so are we....ahem! Fall issue!) and Sheridan's Cheesemongers in Dublin gets a great write-up in this piece. The general message: get thee to Ireland.
All of Ireland's cheese-lined roads lead to County Cork, in the southwest of the country, but the place to start is in the heart of Dublin, at Sheridans Cheesemongers, the capital's best-known cheese outlet. The small shop will surround you with the best of the season, from Kilree, a new washed-rind goat cheese, which won best-in-show at the 2011 British Cheese Awards, to classics like Gubbeen, the most approachable of Cork's now classic washed-rind varieties.
For centuries, Irish milk was used for just about everything but fine cheese, and the shop's co-owner Kevin Sheridan says that "a lack of tradition" helped to inspire the country's recent wave of cheesemakers. "There were no constraints," he says. "People imported ideas, but made them very much their own."