-si- We had some young buck blue cheese, Cnoc Dubh goats cheese, drumlin smoked cheese, a selection of Irish charcuterie, quince paste, some pickled pears and rye crackers. Hopefully that passes the dave test!
That’s fair enough.
Every Irish person I know in Beijing basically cums all over the place when they find an import store that sells Kerrygold Bland Reserve and a few bags of Taytos.
Irish dairy is bland, lol. And using Kerrygold cheese as an example was your first mistake, Dave. That’s basically a side project for Kerrygold (aside from their flagship and perfectly salted butter which is sold the world over) which no real Irish cheese lover would buy anyway.
Its just simple ignorance on your part that will be forgiven at this time if you apologise and try to do better in future. Cheers.
Tayto are a different ball game though, dave. Their cheese and onion are the best on the planet.
Along_the_Wire Sounds a lot tamer than I imagined. They must be very fond of you!
I used to work at a very fancy cheese shop. Every Saturday for a year or so. Paid me in cheese and wine (it was a friend’s shop). We used to get this 10 year aged Cheddar from Quebec. Cutting that block in half would knock you back it was so strong.
Almost all Irish cheese I’ve had is creamy and, yes, bland, compared to something like a rugged, salty Cheshire or a complex Bleu d’Auvergne.
Sorry but nobody goes “Ireland. Best cheese in the world.”
Happy to stand corrected, if you want to post me a few sampler boxes, taking into account the UK’s new import duty schedule of course.
jonattonyeah We used to get this 10 year aged Cheddar from Quebec. Cutting that block in half would knock you back it was so strong.
Only an American could think an aged cheddar was a challenging cheese.
I suppose it is compared to plastic Pepperjack or cheez-wizz.
Dave, you are venturing into Eddie levels of street cred now, mate. Nobody on here has said anything about kerry gold or whatever the fuck it is and their cheddar being the best in the world. I could send you to the specialist cheese place in Belfast where we bought our selection and you would leave the shop with some quality cheese. That’s it. Decent cheese. Nobody claiming otherwise. Like the great philosopher sang, let it go…
That wasn’t my point, Dave.
Here’s a few I’ve tried over Christmas, Dave. Get on these and have your mind blown into smithereens.
Cais Dubh (it’s like a sharp Gouda)
Durrus Farmhouse Dry Aged (fucking unbelievable stuff)
Crozier Blue
Diliskus (this was my fave, infused with dilisk seaweed - this has a meaty flavour that transforms into a salty mineral vegetable broth with tones of white wine and then the spicy finish)
Also had a selection of various whiskey infused bites which were top notch too.
Thanks, Dave, and enjoy.
I’ll be honest, cheddars don’t interest me, I must have eaten hundreds of them and I just don’t really find them very interesting anymore.
The last decent one I had was called ‘Lincolnshire Poacher’, which despite the name, is a cheddar.
