| Matthews Cheese Cellar 17 Upper Baggot st. Dublin 4 Ireland (Beneath Oddbins) Tel (01) 6685275 Open Mon-Fri. 11.00 - 6.00 |
| Producer's Links |
| Ardrahan |
| Cashel Blue |
| Gubbeen |
| Knockanore |
| Durrus |
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©Copyright
Matthews Cheese Cellar 2008
All text by Annie McEvoy
Matthews Cheese Cellar 2008
All text by Annie McEvoy
Cooleeney - This popular cow's milk cheese is made in the camembert style : soft and creamy interior, and a bloomy white rind. It is made by Breda Maher in Tipperary near the banks of the river Suir. A mild cheese, delicately saline with grassy aromas. Gains more depth of flavour with age. 4.00 each |
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| Crozier blue – what a blue! made by the same people responsible for Cashel it is a well-rounded sweet blue made from sheep’s milk. With a creamy yet crumbly texture this cheese rarely disappoints. €3.30/100g | |
| Gortnamona – A lovely Irish goat’s cheese made in a Camembert style, by the same family as Cooleeney cheese in Co. Tipperary. €6.00 each | |
| Gubbeen - Like many Irish cheeses, Gubbeen when it is young is different from mature Gubbeen, but it is impossible for me to decide at which stage I prefer it. At only four weeks it is a deliciously, fresh-tasting, sweet milky cheese with less elasticity and a baby pink rind which is very much part of the eating. When it is more mature it develops a firmer texture and fuller flavours - grass, earth and a definite nuttiness. Made lovingly by Tom and Giana Ferguson in West Cork since 1976. €18.00 each, mini €8.95 each, smoked mini €5.95 each | |
| More: Ardrahan, Knockanore, Milleens, Crottin >> |
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