Entertaining allows us to combine all of our favorite things into one - eating, drinking, telling stories, playing music and if we're lucky, catching a bit of hurling on the telly.
While we could debate for hours who the best fiddle player is in Doolin or who the best player is on the Munster Rugby squad, it's best we stick close to home with tips on the eating and drinking part.
You know how to throw a good party. We know how to make a great cheese board. We should talk.
- It's best to give your guests a few varieties to choose from. Make it easy on them by arranging the cheeses from mildest to strongest. This will also keep the more pungent flavors from overpowering the more delicate ones.
- Bread can play an Oscar worthy supporting role. A French baguette, an Italian Ciabatta, or a soft loaf of Peasant bread are all wonderful choices. It's also good to have on hand crisp, bite-size crackers for a simple, elegant display.
- Add a few ramekins of peach and mango chutney or spicy Irish chutney. Whole grain mustard also is a great addition.
- When pairing cheese with other appetizers, consider a small finger bowl of oil cured and Nicoise olives. The textures are a perfect complement.
- A cheese tray makes a great dessert option. Pair them with crisp Fuji apples, California figs, or fresh strawberries.
- No matter what, always serve cheese at room temperature. One hour is sufficient enough for the cheeses to gradually warm and soften. Make sure you remove all the wrapping and try not to take it in and out of the refrigerator too many times - it can damage the texture and subtle taste.
Wine goes with cheese like Hepburn goes with Bogart. They're great on their own, but together they're a classic. What many people don't realize is that a spectacular beer can just as easily enhance the flavor of a spectacular cheese. And vice versa.
So put the pink wine down and step slowly away from the light beer. We'll get you through this. We're here to help.
| Cheese | Flavor Characteristics | Wine and Beer Pairing |
|---|
| Dubliner |
Complex. Somewhat sweet, somewhat nutty |
Merlot, Sangiovese, Chardonnay & Irish Stout |
| Blarney Castle |
Mild and creamy. Rich and velvety |
Sauvignon Blanc & Irish Ale |
| Aged Cheddar |
Rich and full-bodied with a smooth finish |
Merlot, Shiraz & Irish Stout |
| Reserve Cheddar |
Intense, strong and sharp from extra aging |
Merlot, Cabernet Sauvignon, Meritage & Irish Stout |
| Swiss |
Signature sweet, nutty taste |
Pinot Noir, Riesling & Irish Lager |
| Red Leicester |
Firm but with a flaky texture and tangy aftertaste |
Zinfadel, Pinot Grigio & Hard Cider |
| Ivernia |
Elegant and complex piquant-style cheese |
Cabernet Sauvignon, Chianti, Prosecco & Irish Ale |
Great Irish cheese can make almost any dish transcendental and learning how to cook with it is as important as the recipes themselves. You can find several amazing cheese dishes in the Kerrygold recipe section and you can learn some useful cooking tips from the experts below.
- Keep cheese from becoming tough and stringy by cooking it at low temperatures.
- To preserve the delicate flavors, add the cheese at the end of the cooking time as late as possible.
- Cheese melts better if you shred it or cut it into small pieces. However, once your cheese is grated it will begin to lose its flavor.
- Try grating your cheese while it's cold to make the task easier.
- The longer Cheddar is aged, the more crumbly it becomes and the better it is for cooking.
- Be careful when adding an acid like vinegar to a cheese dish - it may cause cheese to separate.
- One cup grated, shredded or cubed cheese equals 4 ounces.
Granted, most of the time you open a new package of Kerrygold cheese you'll want to devour it all in one sitting. But for those rare times you may have some leftover, you'll want to take the proper steps to ensure its flavor is preserved.
Here are a few tips that will prolong the life of your cheese:
- The best place to store cheeses is in the warmest part of your refrigerator, usually the vegetable compartment, where it is 35-40 degrees.
- Cheese should be stored in its original wrapping or container, waxed paper, transparent wrap, foil, plastic bags or tightly covered containers.
- Cheese will continue to ripen no matter how carefully it is stored. Hard cheeses will keep for several months after opening.
- Cheese is most true to character when it's served at room temperature.
- If you're serving a cheese that's being stored in the refrigerator, take it out from the fridge about an hour before serving.
- If the cheese molds, remove about 1/2" from the moldy sides. You should eat the rest of the cheese as quickly as possible, within a week.