Thanks to Hannah Howard for this on noteworthy Irish farmstead cheese:
“Leaving the world of French (and Italian, and Spanish) cheese for Irish cheese is a departure in ethos. Over lunch and cheese with Breda of Cooleeney Farm, a small cheesemaking operation in Tipperary, run by her and her family, I learned that Irish cheesemaking is an entirely different animal. “It’s about the passion and the creativity of the cheesemaker,” Breda says.
The plot of Irish cheesemaking thickened in the 1970s and 80s. By that time, a long dairying tradition had suffered and died at the hands of a few hundred years of industrialization. The country’s “cheese” now consisted of processed, soulless cheesestuff.
And then something happened…”