Irish Farmhouse Cheeses from Neal’s Yard Dairy

We’re partnering up with Neal’s Yard Dairy another year to highlight their selection of Irish Farmhouse Cheeses for St. Patrick’s Day! Orders due Tuesday 1/21/20 – ask your sales rep for details!

E805 – Coolea – 1/17 lbs 

Originally from the Netherlands, Helene and Dick Willems brought traditional Gouda-making methods to produce Coolea on their small Irish farm. Their son and daughter-in-law, Dicky and Sinead, have continued the tradition of making the cheese in County Cork.

Made with full-cream cows’ milk, its texture is smooth and compact with slight crystallization throughout. Generally, Coolea arrives to us when it is somewhere between eighteen months and two years old. At this age, the cheese expresses toffee notes, similar to many firm Dutch Goudas. However, Coolea’s sweetness remains in check, balanced by a salty and oh-so-buttery, lingering finish.

E620 – Durrus – 2/3lbs 

An early pioneer in the resurgence of Irish farmhouse cheese, cheesemaker Jeffa Gill began simply at the kitchen stove. Even in her larger operation today, Durrus is made in traditional Swiss-style copper kettles and its curds cut by hand.

To produce the cheese, she uses the milk from two neighboring herds of Friesian cows in County Cork, Ireland. Cows graze on coastal pastures of briny grass, contributing to its unique terroir. This washed-rind cheese has a bit of savory crunch on its exterior. Uncover the paste, and you’ll find a smooth, lush interior punctuated by flavors of fruit, hay and peanuts. Durrus reaches its peak around 6-8 weeks of age.

E400 – Gubbeen – 2/3 lbs

Gubbeen has been made by the Fergusons at the 250 acre Gubbeen Farm in West County Cork for almost 40 years now.  Tom looks after a herd that includes numerous Kerry cows, a rare black breed that ranks among the world’s oldest.  The cattle enjoy warm Gulf Stream winds and a certified GMO-free diet.

Tom’s wife Giana makes the cheese, washing it in both salt water and white wine.  It is made with three different cultures, including one (Microbacterium gubbeenese) that was undiscovered before the cheese’s existence.  Gubbeen has an orange-golden exterior and a springy pale-ivory paste.  It is earthy in nature, tasting of mushroom and peat, and would melt beautifully over potatoes.