Cahill’s Original Irish Porter Cheese
May 12, 2009
Vegetarian – Suitable Cheese
The Lady brought home a wedge of cheese that looked quite interesting. It was yellow like a cheddar with prominent brown mosaic veining throughout. The Lady told The Man that she was not a big fan of the cheese but had a sneaking suspicion that The Man and her favorite Feline Foodie (that would be me!!) would like the cheese. And, ta da, The Lady was right.
The Man and I conferred and decided to have it as a snack with 34° Degree Sesame Crispbread. The Man also enjoyed his with a glass of Guinness Stout. This particular cheese is made with a stout that the Cahill family brews on their farm where they also make this cheese.
Since the early 1980’s, Marion Cahill has developed her range of flavored cheddars.
This cheese itself is a full-flavored and tangy cheddar that is ever so slightly pungent with a firm texture. It’s a semi-hard cheese with a floral cheddery nose of fresh butter. The pate has a meaty texture with caramel and chocolatey, almost malty notes. It is made from pasteurized cow’s milk and is considered a “vegetarian” cheese since its curds and whey are separated with vegetable rennet.
This is the only cheese produced in the heart of County Limerick. The milk comes from the Friesian herd located on the 64-acre farm of Dave and Marion Cahill, just a mile outside the town. This and their other three cheeses are all farmstead cheeses as the cheese is made at the same facility where the milk is produced.
Marion, once a bank clerk, decided to go into cheese manufacturing in 1966 when she married Dave. Years later with the help of a small staff, she and Dave have become an established gourmet legend.
The cornerstone of their operation is that each cheese is individually made and blended using no artificial ingredients.
Cahill’s Original Irish Porter Cheese is sealed in a brown wax truckle.
This Feline Foodie gives Cahill’s Original Irish Porter Cheese 4 Paws out of 4 Paws (cause that’s all I’ve got). (With apologies to The Lady who would have graded this cheese differently; but it’s my blog and I am the blog master…so there…)
Serving Suggestions: This cheese breaks easily and could be melted or grated. This cheese is really good on a ploughman’s plate or served at lunch with beer. It would be good paired with ripe pear or cooked apple. This cheese is perfect as an hors D’Oeuvre when sliced and served with a tossed salad. It is equally as good when served as a centre piece on an after dinner cheese board.
Wine Pairings: Peirano Estate – The Other Red
Beer Pairings: Sammy Smiths – Taddy Porter, Butte Creek Porter, Guinness Stout (ask The Man)
Source: Cows’ Milk
Miscellaneous Information: Vegetarian Cheese
You can learn about Cahill’s other farmstead cheeses by clicking here.