Tradition
& Craft
Here, tradition, provenance, and craft come together to celebrate the very best of artisanal cheesemaking.
Bold, creamy blue cheese and sweet ripe pear are one of those pairings that simply make sense — each one bringing out the best in the other. Tossed with toasted walnuts, peppery leaves and a light Irish honey dressing, this salad is as elegant as it is effortless. It works beautifully as a starter, a light lunch, or alongside a cheeseboard for something a little different.
The toastie is one of life’s great pleasures, and when you start with a proper Irish farmhouse cheddar, thick sourdough and a little wholegrain mustard, it becomes something genuinely special. Golden and crisp on the outside, impossibly melted within — this is comfort food at its finest, made in under 15 minutes and loved by absolutely everyone.
There are evenings that call for something truly indulgent, and a proper cheese fondue is hard to beat. Melted Gruyère and Emmental swirled with dry white wine and a touch of garlic, kept bubbling and glossy in a warm pot at the centre of the table — this is communal eating at its most joyful. We walk you through the classic Alpine method, the cheeses that work best and everything you need to make fondue night one to remember.
There is something almost theatrical about breaking open a fresh burrata — that moment when the creamy stracciatella spills out over warm roasted tomatoes is one we never tire of. Simple, beautiful and ready in under 30 minutes, this dish lets the quality of the cheese do all the talking. Use the best burrata you can find, roast your tomatoes low and slow, and serve with plenty of crusty bread to catch every last drop.
There are few things more satisfying than pulling a bubbling, golden Camembert from the oven and watching it collapse into a pool of molten cheese. Finished with a generous drizzle of Irish honey and scattered with fresh thyme, this is the kind of dish that disappears within minutes — perfect for gathering around with good bread, good wine and even better company.
Washed rind cheeses are among the most misunderstood in the world of artisan cheese — often judged by their assertive aroma before they ever get a chance to speak for themselves. Inside that sticky, pungent rind lies something far more gentle: buttery, complex and deeply satisfying. In this guide, we take you through our favourite Irish and European washed rind varieties and the wines that bring out their very best.
