Taste Tip. St Tola Divine.

Taste Tip

St Tola Divine

St Tola Divine is a Very Highly Recommended creamy cheese, cool and fresh, with a citric tang. Bought this in the local SuperValu.  Within minutes, an improvised lunch was on the table - didn't fancy cooking at high noon of the heatwave! Not too much bread in the house but "remainders" of Paneire sourdough (from O'Keeffe's St Luke's) and the Mayfield Bloomer (Ryes and Shine St Luke's), were loaded with leaves from the garden, juicy cherry tomatoes, and a basil based pesto. Divine, of course!

Clancy’s. A welcome lunch of three tarts, almost!

Clancy’s. A welcome lunch of three tarts, almost!

St Tola Tartlet

After a walk against the wind on the Youghal Eco Boardwalk, with grains of sand stinging the old facial skin, we arrived back at the Front Strand to a welcome lunch in nearby Clancy’s.

It was a lunch starring three tarts, almost. Almost, because the dessert of Creme Brûlée was the traditional and not the tart version. 

Tempura Prawns 

Chicken and galette

The St. Tola Goats Cheese Tartlet (€12.90) was the star of the show and my starter. The attractively presented tartlet was packed with the noble St Tola, beetroot and pomegranate seeds, an excellent tarty combination, further enhanced by watercress, toasted golden nuts, raspberry dust and rose hip dressing. Happy sounds across the table, as CL enjoyed her Tempura Prawns (€13.90) with sweet chilli salsa, mixed leaves, curry mayo.

Their Free Range Chicken Supreme €22.90 was an excellent example of the type, not a bite was left. It came with mashed potato, a galette (tart) of Savoy cabbage, bacon and wild mushroom, along with a creamy marsala wine sauce, a winning combination for sure.

I was looking for a good feed after the windy walk and my mains was the Roast Sirloin Of Irish Beef (€19.90). The Yorkshire Pudding wasn’t available (not that I worried too much, not my favourite at all) but I did enjoy the tender tasty beef, the creamed potato and the shared seasonal vegetables. That amazing house jús, a generous pour, played a leading role.

Beef

The Crême Brûlée was shared. The Créma Catalana (€7.90,) to give it its full title, is served with a large cinnamon flavoured cookie (a treat in itself). All in all, a big thumbs up.

What I did notice here, aside from the welcome and friendly service, was their amazing whiskey list. There must be about three dozen Irish types, including plenty from Midleton of course, and then they have bottles from all over, including Japan. We were driving to Dungarvan so had to leave them all on the shelf. Next time.

It would be a great excuse to get the train to Youghal but that service ceased decades ago. Clancy’s have some railway memorabilia around the impressive premises and as we strolled back to the car we could see the old turnable - at least its concrete circumference - where the train engines were turned around to head back to the city. 

I used that train many a time on childhood trips to the front stand, my head out the window as smoke and sparks flew by, sometimes setting fire to the vegetation on the cuttings. Choo, Choo. Well it was a different kind of chew in Clancy’s, quite an impressive one at that.

Also on this trip: Waterford Festival of Food, a West Waterford slice.

Goldie Sure Has That Swing. O🐟ial!

Goldie Sure Has That Swing. 

O🐟ial! 

Pannacotta

You can have the best produce. The best equipment in the kitchen. The most comfortable seating. A stellar wine list. All those won't mean a thing if it ain't got that swing. 

And Goldie’s Aishling Moore sure has that swing. She gives it everything she’s got and her food sings. Cool or hot, the rhythm is on the spot, taking customers to a different level every single visit and each and every dish.

Just a few years on the scene in the heart of Cork City and Goldie has built a unique reputation for the quality of its fish dishes. But it is not all fish here. There are some very tempting vegetarian dishes and those desserts strike, well let us caress, those sweet spots. Even Michelin agrees. Goldie has a Bib Gourmand and is also on its latest list of the best places to go for seafood in Ireland.

Aishling is quite a conductor, often composing as she goes. The menu changes daily. “Whatever the small boats bring us, we take. We forage on the local coast for sea vegetables and seaweed.”

And there’s some singing in the background too. West Cork’s Singing Frog Gardens are prominent on the menu. Lots of herbs, even wasabi on the cured plaice. That wasabi is of course local and other local suppliers include Rossmore Oysters, Churchfield Community Gardens, Cuinneog (Mayo), East Ferry poultry, Bushby Strawberries, St Tola cheese, Achill island salt and more..

Our server has a warm welcome for us and gives us an enthusiastic run through the menu, highlighting the Red Mullet Anchovies in the Snacks, the Cured Plaice in the 5 Small Plates and the three fish in the 5 Mains.

Schnitzel 

We take our time as we make our choices. The Rossmore Oysters for me and the Cod Tail Schnitzel for CL along with a glass of the Angel Stout and Elbow Lager (both made across the road by the Elbow Lane microbrewery, part of the Market Lane group as is Goldie). 

Aishling tells us the beers chosen are just perfect for the small plates. Small? In quantity, I suppose the word fits. But the quality is stratospheric! Those oysters, with the Singing Frog lemongrass and ginger granita, are the best I have ever tasted. Quite a beginning, zing and swing.

Monkfish

Stout

And CL’s Cod Tail Schnitzel is also out of the usual orbit, that soy-cured egg yolk, along with a celeriac and gherkin remoulade, enhancing the flattened cod. I got a taste,  delicious flavours, stole another and had to stop at that for fear of retaliation!

Now for the mains, not too easy to relegate the Pan Roast Turbot with Churchfield herb panisse but we choose the Pan Fried Plaice and the Panfired Monkfish.

CL’s Plaice came with Singing Frog Courgette and a chicken and miso butter sauce. Again, everything was just perfect, the courgette a surprising enhancement along with the sauce. Not forgetting some of the shared side of Sea Salt Shoestring Chips (say that quickly!).

Plaice

Panaeng is a lovely mild curry named after tropical Penang and that was what my Monkfish came in, along with a tasty sunflower seed relish. The Panaeng can be spiced up with chillis but this was perfect as it was and the whole dish was another hit from the Goldie repertoire. Just to mention that those fries were also top-class.

Desserts are often an afterthought if they are thought of at all, in many restaurants, and you often have the usual suspects to choose from and nothing innovative in sight. Not here. Even though the list is short, just three, they are rather special.

A duo of sweet beauties highlighted the finalé, with Rosscarbery fruit growers, Bushbys, featuring deliciously in both. Mine was the Singing Frog basil pannacotta with Bushby’s strawberry sorbet and meringue. What an ensemble! And CL’s was another hit from the Goldie playlist, a beautiful combination of the St Tola cheese ice cream, with Bushby raspberries and beetroot molasses. 

We relaxed, serene in foodie Nirvana. Very Highly Recommended. Very well priced also, by the way. Put it on your list and put this song on your playlist!

St Tola

“Yes, it don't mean a thing, if it ain't got that swing

Well, it don't mean a thing, all you got to do is sing

It makes no difference if it's sweet or hot

Just give that rhythm everything you got”

(It Don't Mean a Thing by Duke Ellington and Irving Mills)

Burren Gold’s the star of the Aillwee Cave Farm Shop that highlights the best of Irish Food

Burren Gold’s the star of the Aillwee Cave Farm Shop that highlights the best of Irish Food.

There’s a bunch of cows, Holstein Friesians and Fleckviehs (an Austrian breed), grazing on the tough fields around the Caherconnell Stone Fort in the heart of the Burren in County Clare. The Fleckviehs have arrived in the last couple of years. 

Not easy for a cow to get a decent biteful here; grass is not plentiful, far from it, but the cows also eat some of the famous herbs and plants that grow in the crevices in the great pavement of the Burren rock. And that hard-earned mix of flavours goes to make Burren Gold, a Gouda style cheese for which Aillwee is rightly famous.

We made our most recent visit to the famous complex last week and Farm Shop manager Dave filled us on the benefit of the new arrivals. “Before we were milking twice a day, now it is once a day, which is just what the farmer wanted. From the same number of cattle we are getting much the same quantity of milk but milk of a better quality; that there is more butter content in the milk is to our advantage.”

So both Aillwee and the farmer have benefited from the inclusion of the Austrian breed. They have been making the cheese here since 1985. So why haven’t we heard more about it? The main reason is that over 90 per cent of it is sold right here in the Farm Shop and the rest locally.

Burren Gold is a firm textured Gouda style cheese with a rich creamy taste. It comes in a variety of flavours:- Plain, Smoked, Cumin, Garlic & Nettle, Black Pepper and for something a little more exotic—Piri Piri. 

They also age some of the cheese. You can see the racks of wheels in a glassed off section of the cheesemaking shop (you can also see the cheesemaker in action), one for 12 months, another for 24.  These mature cheeses are splendid and we bought ourselves a piece that was just over 12 months. And it seems every bit as good, if not better, than it was on our last visit in early 2019. And you’ll soon be able to buy even older cheeses here.

Some of my shopping!

With all the sales at the cave, I thought they would have been lower numbers of cheese purchases because of Covid restrictions. But not a bit of it! Dave: “It has been our busiest summer ever.” But they did take steps to make sure sales stayed up. They introduced online sales and also a Cheese Club and both have been very successful. Check it out here. 

When we spoke on September 1st, Dave was keen to let me know how the shop itself had changed over the past two years, stressing that the range of produce and products available had changed. Before, much had been imported. Now “it is 95% Irish” and he is rightly proud of this and the fact that many local Clare people have an outlet for their work.

“We are all about sustainability and local. We have St Tola here and Tipperary Blue by Pete McDonnell (who is out in southern Africa at present helping set up a community cheese enterprise).”

Dave pointed to soaps by Airimid from Kilfenora and those under the Moher name (made by an ex employee), local jams including some from the Clare Jam Co in Doolin. They have beautiful occasion cards by Lamblittle (see lamblittle on Insta), coffee by Anam, seaweed products by WASi, colourful pottery by Bridget Shelly, dairy free chocolate by Nobó, beeswax food wraps by octogenarian Mary Wall of Cutra Bees and much more.

Dave with a 5-year old wheel

Cheese is the top selling product here of course. You’ll see Maggie behind the cheese counter regularly and she is responsible for the next best seller: a delicious fudge that comes in a variety of flavours. You don’t want to miss out on that! I didn’t when I filled my bag here on the following day!

When you visit Aillwee, be prepared to spend some time there, not just on the shopping. You may of course visit the famous cave, part of the Burren Geo-Park.  You may buy a combined ticket that will enable you see the Birds of Prey put through their paces in the arena.  And if you want to interact closely with one of nature's top predators, then sign up for the Hawk Walk (you’ll need to do this in advance). This walk also includes admission to the cave and the Birds of Prey. More details on my August 31st Hawk Walk here.

Taste of the Week. St Tola's Goats Cheese Ash Log

Taste of the Week.

St Tola's Goats Cheese Ash Log

The St Tola Ash Log is a premium product so no wonder that it features in  our Taste of the Week every now and then. It is in the spotlight again this week with a bit of enhancement from other local products.

I bought my cheese at Iago in Princes Street last Saturday morning. A few minutes later, in the English Market, I purchased a bunch of pears from Margo Ann of Roughty Foodie, having no idea at all that both would end up together on the same plate.

The coming together happened on Tuesday evening, following a day trip to Tipperary where I bought a bottle of the Highbank Organic Orchard (Apple) Syrup (the 3rd leg of the amalgamation) at the Apple Farm.

Back from Tipp, and after a satisfying lunch in Mikey Ryan's, we weren't exactly hungry in the early evening but were thinking of a little snack. Say no more. Sliced one of those delicious pears very thinly, sliced the cheese (not very easy to do, it's very crumbly) and layered them in a not very precise way. Then, gently squeezed on a few drops of the syrup and, bingo, we had a superlative Taste of the Week.

The three parts are easy to obtain around Cork city. You can get the Highbank syrup in both Roughty and Bradley's and probably in quite a few other outlets. Just realised there as I was typing that Sean Calder-Potts of Iago is a brother of Rod from Highbank! Small world, but a tasty one!

Taste of the Week. St Tola Goats Greek Style Cheese

Taste of the Week

St Tola Goats Greek Style Cheese

To give it its full title our Taste of the Week is St Tola Gold with Newgrange Chili and Garlic Rapeseed oil. They also add peppers and dried thyme. This delicious new product is, like all their cheeses, produced from the pasteurised milk of their renowned herd of goats looked after on their Inagh farm in County Clare.

I spotted it on the extensive cheese offering from On The Pig's Back as detailed on the Neighbourfood site and got it in last week's delivery. So what would I do with it? Just thought of checking their website and they had a few answers: Great as a pizza topping, in salad or just straight from the jar!

As it turned out, pizza was on the menu. We made up the dough from the regular Gozney recipe and the first addition was the outstanding pizza sauce from the West Cork Food Company. Some Kalamata olives and semi sun-dried tomatoes were then added before the chunks of the St Tola were generously scattered around.

A few minutes later, we were tucking into a couple of superb pizzas, our Taste of the Week playing a starring role. We haven't made that many yet on the Gozney but, as novices, we were extremely happy with this one, with its combination of outstanding flavours, and the recipe will be repeated!

As it happened, there was still some left in theSt Tol jar and that went down well with a salad on the following day.

St Tola Irish Goat Cheese

Ballymaloe Box illustrates dining “At Home” gets better and better.

Ballymaloe Box illustrates dining “At Home” gets better and better.

Starter

Dining “At Home” just keeps getting better and better. Our latest box, from Ballymaloe House, was just superb, from the beautiful presentation, to the quality of the produce, to the ease of putting it on the table once you had it At Home! 

Ballymaloe by the way are just getting into their stride on this front as this is just their second “At Home”. The meal underlined the quality that the Ballymaloe kitchen, under Head Chef Dervilla, turns out day after day, course after course.

Beef Cheek

The star factor began at Ballymaloe itself, the box coming decorated with freshly picked tulips, which, once home, were quickly found a role as a table decoration. No bother involved and no bother later on either as only the main course required any heating at all and here the meat and potatoes were each timed to come to perfection at the same time. Some “At Homes” are much trickier, more troublesome.

But first, the starter, featuring asparagus that was picked that morning by gardener Mags in the Ballymaloe walled garden along with the garlic and rocket leaves, was already cooked for us. Better give you the full description: First of our season’s Walled Garden Asparagus Salad, Wild Garlic, Lemon Olive Oil, Roast Grantstown Cherry Tomatoes and Pine Nuts. So we assembled this, according to instructions. Very easy, every simple and simply delicious along with some Ballymaloe bread and their rich Jersey Butter. A great start and that standard continued all through.

Ballymaloe Cider
also on At Home Menu

The mains: East Cork Beef Cheeks with Gremolata was the basic description. Much more than that though including Boulangéres & Thyme Potatoes, Bay Scented Carrots, Mushrooms & Tarragon and that garden salad (which we lightly tossed with their Honey & Muscatel Vinegar Dressing). Finally, the Beef was sprinkled with the Gremolata. Again, totally pleased with this one, perhaps the best beef cheeks we’ve had in a long time.

The additions here were crucial and most came in their own little glass jars. As did the dessert: Panna Cotta and Espresso Jelly with Pistachio Langues de Chat. A very impressive Panna Cotta with that jelly a star. Happy out after that, like the cat that got the cream!

We did, by the way, take decent gaps between the courses, savouring the earlier ones and looking forward to what was to come. Next was the the cheese course. And, of course, it featured an all Irish line-up: St Tola Goat (from County Clare), Coolea Cow (from hills above Ballyvourney, Co. Cork) and Crozier Blue Sheep (from the Grubb family, the same people that make Cashel blue in rural Tipperary), all accompanied by Ballymaloe Cheese Biscuits and Membrillo Paste (each perfect and perfectly suited to the plate).

And that wasn’t quite it. There was a little jar of truffles, though to be honest, they were kept to go with the mid-morning coffee on the following day!

The box also contained next week’s menu:

Ballycotton Day Boat Crab and Garden Asparagus with Lemon Aioli;

Ballymaloe White Bread and Farm Butter;

Free Range Duck Breast & Ballymaloe Pork Belly with Marsala Jus, Wild Garlic Mash;

Bay Scented Carrots & braised Garden Green Onion, Shanagarry Green salad with Rosé Vinegar & Honey Dressing.

Chocolate St Emilion with Cocoa Nib Nougatine & Cream.

Fancy that? Order online or ring 021 4652531.

Just about to tuck into dessert!

Come to County Clare with me. Eat and Drink. See and Do.

Criss Crossing County Clare

Just click on the links to dig a little deeper!

Clare: A County of Cliffs and Karst, Caves and Cheese. And so much more!

The Coast of Clare

The New Oar Restaurant in Doolin. Style and Quality on the Plate

Bunratty Castle & Folk Park. Banquets. HB Ice Cream. Cahill’s Grocery. The Doctor and The Pawnbroker.

Superb Dining at Red Cliff Lodge in Spanish Point

Carrigaholt

Henry's Will Have You Smiling in Ennis

Hazel Mountain Chocolate Flourishes on a Bare Burren Hill

St Tola, where the girls are pampered: pedicures and treats. Sunblock next?

Noel's Restaurant's A Bunratty Winner Excellent Hotel Dining Room

Ennistymon's cascades

Pictures of County Clare

Poll na mBron

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Complete list of winners below

Supreme Champions - Marion Roeleveld (left) and Sinead Egan of Killeen Farmhouse Cheese

A huge selection of Ireland’s farmhouse cheesemakers and producers gathered this evening (Thursday 7^th November) at Cork’s Metropole Hotel, eager to learn who had struck gold – and silver and bronze – during the 2019 CÁIS Irish Cheese Awards. The list of worthy winners incorporated the finest cheesemakers currently operating in Ireland with 30 industry movers and shakers from all across the country walking away with a coveted award.

Hosted by MC and presenter of RTÉ’s Ear to the Ground Helen Carroll, the prestigious biennial event featured speeches from key CÁIS figures including Chairman Louis Grubb, Chairman of Bord Bia Dan MacSweeney and members of the trade, as well as one of the expert judges John McKenna. Guests were treated to a sumptuous 5-course meal prepared by the Metropole’s Head Chef Stuart Dardis during which 22 award winners – including the Public Vote Award, CÁIS Appreciation Award, Supreme Champion and gold medal winners – were announced. Thursday’s ceremony saw members of CÁIS; key supporters such as Bord Bia, Pallas Foods, Ornua, Horgan’s and Traditional Cheese; judges; cheesemakers; members of the public and trade representatives congregate in celebration of the abundant, diverse and exquisite range of Irish farmhouse cheeses produced on home soil.

The Munster region saw an abundance of gold medal winners, while silver and bronze medalists covered ground from Co. Wicklow to the Aran Islands, with many stops in between. Some of Ireland’s most well-known cheesemakers, such as Coolea Farmhouse Cheese, Durrus Cheese, Bandon Vale and Ardsallagh Farmhouse Cheese were awarded across multiple categories, as were the Tipperary-based Cashel Farmhouse Cheesemakers, Waterford-based Knockanore, Galway-based Killeen and Dozio’s of Mayo from the West of Ireland.

Guests at the gala event were particularly eager to hear the results of three of the biggest awards of the night. The first of these to be revealed was the winner of the Public Vote; a category that was introduced for the first time in 2019 and received more than 1,000 votes from members of the public. Macroom-based producer Coolea Farmhouse Cheese was announced as the clear winner, with the Willelm family delighted to accept the award. The CÁIS Appreciation Award was next to be announced and was presented to 2019 judge Dr Kieran Jordan by Chairman of CÁIS Louis Grubb. The final and most anticipated award-winner of the night – Supreme Champion – was announced as Marion Roeleveld for her 5-month matured Killeen Goats Cheese for the Simply Better at Dunnes Stores range, who received rapturous applause from attendees as they made their way to the stage.    

Congrats all round for Supreme Champion (centre front)

Since the previous awards ceremony, which took place in 2017, a range of new cheeses and cheesemakers were also introduced and commended on the night. The winners of the ‘New Cheese (available in last 2 years)’ category hailed from all corners of the country, with Dozio’s of Mayo’s Barr Rua Alpine Style cheese (gold medalist), Knockanore Farmhouse Cheese’s Allenwood Smoked (silver medalist) and Kilnalahan produced by Galway’s Kylemore Farmhouse Cheese (bronze medalist) all scooping awards. Cheesemakers new to the market since 2016 were also rightly showcased and welcomed into the fold, with the brains behind Bó Rua Farm Original Farmhouse Cheddar (Bó Rua Farm) and Sheep's Milk Halloumi (Ballyhubbock Farm) winning silver and bronze medals respectively, while Michael Finegan of Boyne Valley Bán (Boyne Valley Farmhouse Cheeses) walked away with gold.

This year’s selection of judges included a number of well-known personalities such as Catherine Fulvio, TV chef, award-winning food writer, author and proprietor of Ballyknocken House & Cookery School; Ross Lewis, Michelin Starred Head Chef at Chapter One Restaurant in Dublin; and food writers/bloggers Patrick Hanlon and Russell Alford, collectively known as The Gastrogays. The elite judging panel also includes Patrick Clement, Head of Culinary at Pallas Foods; Dr Matthew O’Callaghan OBE, member of UK Protected Food Names Association and Artisan Cheese Fair organiser; Catherine Mead OBE, Chairperson of Specialist Cheesemakers Association (UK) and cheesemaker/owner at Lynher Dairies; Aoife Carrigy, freelance food writer and editor; Dr John McKenna, food writer; Enda Howley, Cheese Grading Expert with Ornua; Monica Murphy, cheese  and wine expert; Rory Mellis, Wholesale Director of Mellis Cheese LTD; Dr Kieran Jordan of Teagasc; Diarmuid Murphy, Simply Better Brand Manager for Dunnes Stores; and John Leverrier, Quality Manager of Sheridans Cheesemongers.

Commenting ahead of the awards ceremony, Padraig O’Farrell of CÁIS said: “The Irish Cheese Awards provide those involved in the industry with a wonderful platform to showcase their work and to transform their brands into household names within Ireland and beyond. The event itself also offers an opportunity for producers, both on a large and small scale, to network and build community links.”

Also speaking ahead of the event, Dan MacSweeney, Bord Bia’s Chairman, said: “While these awards recognise individual excellence, all 68 farmhouse cheesemakers can take an equal share of the credit for the outstanding contribution that the sector, valued at €12 million, has made to the Irish dairy industry, our culinary culture and to local communities.”

For more information on CÁIS and the Irish Cheese Awards 2019 and to view the full list of winners online, visit www.irishcheese.ie. For social media updates, follow CAISIreland on Facebook and @caisireland on Twitter or follow the conversation using #IrishCheeseAwards.

Complete List of 2019 Irish Cheese Awards Gold Medal Winners:

• Class 1: Creamery mild cheddar up to 6 months – Aldi Irish Mild White Cheddar produced by Glanbia
• Class 2: Creamery mature cheddar over 6 months – SuperValu Signature Taste Vintage Red Cheddar (counter product) produced by Newmarket Creamery
• Class 3: Retailer Class (soft, semisoft, flavour added) – SuperValu Signature Tastes Gortnamona produced by Cooleeney Farmhouse Cheese
• Class 4: Retailer Class (hard cheese) – Dunnes Stores Simply Better 5-Month Matured Killeen Goats Cheese produced by Killeen Farmhouse Cheese
• Class 5: Soft/Fresh Cheese (all milks) – Bluebell Falls Cream Cheese produced by Bluebell Falls
• Class 6: Goats Cheese under 2 months – Gurteen Baun Button produced by Galway Goat Farm
• Class 7: Goats Cheese over 2 months – Killeen Goat Mature produced by Killeen Farmhouse Cheese
• Class 8: Sheep's Cheese – Shepherd's Store produced by Cashel Farmhouse Cheesemakers
• Class 9: Bloomy Rind Cheese – NO GOLD WINNER
• Class 10: Washed Rind Cheese – Gubbeen produced by Gubbeen Farmhouse Products
• Class 11: Blue Cheese – Crozier Blue produced by Cashel Farmhouse Cheesemakers
• Class 12: Semi hard cheese aged under 6 months – Dunmanus produced by Durrus Cheese
• Class 13: Semi hard to hard cheese aged over 6 months – Coolea Mature produced by Coolea Farmhouse Cheese
• Class 14: Soft Cheese - Flavour Added – Zing with Apricot & Almond produced by Dozio's of Mayo
• Class 15 - Hard Cheese - Flavour added – Coolea Mature Cumin produced by Coolea Farmhouse Cheese
• Class 16: Smoked Cheese – Knockanore Oakwood Smoked Cheddar produced by Knockanore Farmhouse Cheese
• Class 17: New Cheese (last 2 years) – Barr Rua Alpine Style produced by Dozios of Mayo
• Class 18: Best Raw Milk Cheese – Templegall produced by Hegarty Cheese
• Class 19: New Cheesemaker since 2016 - Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 20: Public Vote Winner – Coolea Farmhouse Cheese
• CAIS Appreaciation Award – Dr Kieran Jordan, Teagasc (retired)  
• Surpreme Champion – Marion Roeleveld, Killeen Farmhouse Cheese
  
   
  
  Complete List of 2019 Irish Cheese Awards Silver and Bronze Medal Winners:
• Class 1: Creamery mild cheddar up to 6 months
• Silver: Dunnes Stores My Family Favourites Irish Mild White Cheddar 500g produced by Bandon Vale for Dunnes Stores
• Bronze: Tesco Mild Red Cheddar produced by Wexford Glanbia
• Class 2: Creamery mature cheddar over 6 months
• Silver: Tesco Extra Mature Irish White Cheddar produced by Carbery Foods Ltd.
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 3: Retailer Class (soft, semisoft, flavour added)
• Silver: Simply Better Ripe Cooleeney produced by Cooleeney Farmhouse Cheese / Traditional Cheese Company
• Bronze: Simply Better Ardsallagh Goats Cheese produced by Ardsallagh Farmhouse Cheese / Traditional Cheese Company
• Class 4: Retailer Class (hard cheese)
• Silver: Dunnes Stores Gubbeen Cheese produced by Gubbeen Farmhouse
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 5: Soft/Fresh Cheese (all milks)
• Silver: Ardsallagh Soft Goat's Cheese produced by Ardsallagh Farmhouse Cheese
• Bronze: Galway Goat Farm Fresh Goats Cheese produced by Galway Goat Farm
• Class 6: Goats Cheese under 2 months
• Silver: Aran Island Soft Pearls produced by Aran Islands Goat's Cheese
• Bronze: Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 7: Goats Cheese over 2 months
• Silver: Clonmore Goat's Cheese produced by Clonmore Cheese
• Bronze: Aran Island Hard Goat's Cheese produced by Aran Islands Goat's Cheese
• Class 8: Sheep's Cheese
• Silver: Cais Na Tire Gouda produced by Cais Na Tire Cheese
• Bronze: Cais na Tire produced by Cais Na Tire Cheese
• Class 9: Bloomy Rind Cheese
• Silver: Wicklow Baun produced by Wicklow Farmhouse Cheese
• NO BRONZE WINNER
• Class 10: Washed Rind Cheese
• Silver: Milleens Dote produced by Milleens Cheese Ltd.
• Bronze: Durrus produced by Durrus Cheese
• Class 11: Blue Cheese
• Silver: Cashel Blue produced by Cashel Farmhouse Cheesemakers
• Bronze: Kerry Blue produced by Knockatee Natural Dairy
• Class 12: Semi hard cheese aged under 6 months
• Silver: Carrig Bru matured by Sheridan’s Cheesemongers
• Bronze: Ella – Irish Furmagella produced by Dozio's of Mayo
• Class 13: Semi hard to hard cheese aged over 6 months
• Silver: Mount Leinster Clothbound produced by Coolattin Cheddar
• Bronze: Mossfield Organic Mature Cheese produced by Mossfield Organic Farm
• Class 14: Soft Cheese - Flavour Added
• Silver: Bally Goats Cheese- Garlic & Thyme produced by Bally Goats Cheese
• Bronze: Ardsallagh Cranberry Roulade produced by Ardsallagh
• Class 15 - Hard Cheese - Flavour added
• Silver: Castlefarm Fenugreek produced by Carlow Farmhouse Cheese for Castlefarm
• Bronze: Killeen Goat Fenugreek produced by Killeen
• Class 16: Smoked Cheese
• Silver: Wicklow Gold Beechwood Smoked produced by Wicklow Farmhouse Cheese
• Bronze: Durrus Smoked produced by Durrus Cheese
• Class 17: New Cheese (last 2 years)
• Silver: Allenwood Smoked produced by Knockanore Farmhouse Cheese
• Bronze: Kilnalahan produced by Kylemore Farmhouse Cheese
• Class 18: Best Raw Milk Cheese
• Silver: Kilmichael Soft Goat's Cheese produced by Sunview Goats
• Bronze: St. Tola Ash Log produced by Inagh Farmhouse Cheese
• Class 19: New Cheesemaker since 2016
• Silver: Bó Rua Farm Original Farmhouse Cheddar produced by Bó Rua Farm
• Bronze: Sheep's Milk Halloumi produced by Ballyhubbock Farm

press release on behalf of CAIS