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Cahill’s Irish Porter


This was to be my token review for St. Pat’s but tech issues kept me from posting last week. So here’s a quickie for those of you still drunk, hungover, celebrating the Wearin’ o’ the Green:

Cahill Irish Porter

Cahill’s started farming in 1902, tried various attempts at business including launching a dairy and eventually started making cheese in the 1950’s. Still a smaller-scale operation today, their Irish Porter hitting the store shelves in the US is a sure sign of the holiday.

That brown is what you think it is: Guinness, straight from the Brewery. By the way- the chocolate-looking rind is brown wax. While the cheese itself is mild, rich, creamy and with only the slightest hint of beery sweetness, I think this one is great for teaching folks about cheesemaking. The yellow “chunks” throughout the cheese are the actual curds; without the porter you’d not notice them. It’s a nice visual of how the cheese, most cheese, set up. Cahill’s is showy on a cheese board while mild enough to please any casual cheese-eater.

Irish Porter 2

Cheese: Cahill’s Irish Porter

WhoCahill’s Farm

Where: Newcastle West, Co. Limerick, Ireland

Milk Type: cow (pasteurized)

Texture: firm

Rind: waxed

Shape: 4lb wheel

Tasting notes: mild, lightly sweet, good acidity and only a little hint of Guiness.




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