An air of tranquility descends on our cooking school in the heart of Dublin city when we run our cheese making workshop. It is a module on Artisan Food that our 8 week culinary students participate in. During the class Silke Croppe, from Corleggy Cheese guides our culinary students through the artisan cheesemaking process from start to finish. She insists on using raw milk to make the cheese.
After all, its no secret that we love cheese in the cooking school, especially if it is Irish Cheese. Over the years we have provided recipe content for Bord Bia’s Discover Farmhouse cheese brochure, organised ‘Discover Farmhouse Cheese’ tasting events and hosted a ‘Cheese Up Your Life’ recipe competition sponsored by the National Dairy Council. The unique character of farmhouse cheese, produced on the farm and the story of the makers behind the products is spawning a wonderful Irish success story. Irish cheeses are now winning Gold on the world stage.
We rustled up some Finger Food for a Discover Farmhouse Cheese Tasting Event held in Cooks Academy, Dublin, Ireland. Aswell as goats cheese with beetroot mousse served on tortillas, we also made very moreish smoked gubbeen cheese custard tartlets with pearl onion
We’re always looking out for new Irish Cheeses and we especially love newcomer Velvet Cloud Rockfield Sheeps cheese, which is produced by Michael & Aisling Flanagan in Mayo. It is produced from their herd of 150 Friesland and Lacaune sheep under the Velvet Cloud brand.
We’ll be scheduling our next cheese making workshop in September, so stay tuned for upcoming dates on our website.