#portercheddar

[raelynne]

New Years Cheese. Best way to end the year. 🎉🎊🧀🥂🍾🥂🎊🎉 #NYE #jinglejuice #cheese #charcuterie #portercheddar #whiskeycheddar #manchego #gouda #cheeseboard #traditions #BSB #Hello2020 (at Framingham, Massachusetts) https://www.instagram.com/p/B6wswd7pBzL/?igshid=189azkw8hbpat

[goodfoodexports-blog]

We love all cheese, but if it’s not made in Australia, we source from the world’s best producers. For something different, try Cahill’s Cheddar with Porter Stout... Irish. Handmade. Artisan. Perfection. #cheese #portercheddar #bestcheese #cheeseboard #cheesebuffet #differentcheeses #cahillscheese #irishcheddar #irishcheese #maldivesfood #islandchef #kitchentalk #chefstalk #australianexport #goodfoodexports (at Melbourne, Victoria, Australia)

[fromageselfies]

And ANOTHER new selfiewithcheese-r! Stephanie saw me talk about this Irish cheese (Cahill's Porter cheddar!), and had to pick some up herself!

[fromageselfies]

Since St. Patty's day is coming up soon, I've been bringing in more Irish cheeses... and what is more perfectly Irish than cheddar made with porter?! Quick overview of the specifics:

Milk type:  Friesian cows!

Country of Origin: Ireland (I've never been- someone take me!?)

Rennet type: vegetarian friendly!

People are usually either in awe, or disturbed by the beautiful marbling of this cheese (I think that you can tell how I feel about it...)- but I PROMISE you, this is NOT chocolate cheese. Again, NO chocolate here.  It took me a long time to develop a taste for stronger beers-which porter is- but I'm so glad that I finally did! And in this cheese, I really don't think that the porter is so strong that it overtakes the cheddar- the cheddar is sharp enough to stand it's ground, so you've got this beautiful, full flavored cheddar. You'll get some hints of caramel, you'll get a sharp taste, and you'll get the slightest malty taste. The cheese is aged for a minimum of nine months-heck yes aged cheddars!

All of the milk used in the production of the cheese is sourced from local farms, which I always think is great- a community co-operative effort! And the way that they get the brilliant marbling? By adding the porter to the cheese AFTER the curds have already formed!

Don't know what to do with the cheese, and don't want to just eat it straight? I sold a customer on it earlier with our bakery's soda bread. However, if you are looking for that something extra? Here's a soup recipe, straight from the makers:

Cahills Porter cheese soup

Ingredients 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock I bunch broccoli II fl oz beer (use a can or bottle and save a swallow for the cook!) 6 oz porter cheddar cheese, grated 2 tblsp grated parmesan cheese salt & pepper to taste

Method: Saute’ the diced vegetables in butter. Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it.

Sounds awesome, right? I'm probably going to have try it soon! I especially love that they recommend saving a swallow of the beer for the cook- that's almost always me, so I appreciate the thought there :P