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’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.
Cheese: Cahill’s Irish Porter
Who: Cahill’s Farm
Where: Newcastle West, Co. Limerick, Ireland
Milk Type: cow (pasteurized)
Shape: 4lb wheel
Tasting notes: mild, lightly sweet, good acidity and only a little hint of Guiness.