Search Results for 'Cheese'

Enthusiastic foodies Glynn Anderson and John McLaughlin have written the definitive guide to the farmhouse cheeses of Ireland, a celebration of cheese and cheesemakers. During Bord Bia's Farmhouse Cheese and Craft Beer Weekend, taking place from today (Thursday) to Monday, they will be out and about, taking part in events and signing copies of their very tasty book. Tomorrow (Friday) from 4.30pm they will be in the Oslo Bar and Microbrewery in Upper Salthill.

A Kilkenny cheese producer has scooped the top award at the prestigious British Cheese Awards, regarded as the ‘Oscars’ of the dairy world.

Glanbia Ingredients Ballyragget the makers of Kilmeaden and Avonmore cheese, has retained the Fayrefield Trophy for the third year in a row for the best international cheddar at the prestigious Nantwich International Cheese Show in the UK recently.

The Flying Cheese Brigade, stallholders at the Moycullen Farmers’ Market every Friday, have been named the Best Market Stall of the Year 2011.

Glanbia Ingredients, the makers of Kilmeaden and Avonmore cheese has retained two prestigious trophies and scooped an additional trophy, two gold medals and one silver medal in the Class Awards at Nantwich International Cheese Show last week.

A local food producer has scooped one of the most acclaimed awards in the food industry, an Irish Food Writers’ Guild Award.

What is raclette? It is an uncooked semi-hard cheese and its name is derived from the French verb racler, which means to scrape. There are lots of factory made raclette cheeses, however the one I am recommending is made by a very famous cheese maker Marcel Petite and comes from the Jura mountain region in France.

Put Irish farmhouse cheese on the menu next year with these great recipe ideas from Bord Bia.

Kinvara Farmers Market will hold its grand opening tomorrow (Friday), as the village celebrates the beginning of Fleadh na gCuach.

Fiori di Zuca, which means pumpkin flowers, is a new venture from four women, three from Italy and one from Ireland. They describe it as a friendly and creative Italian café which is open seven days a week from 10am to 7pm. It is located at the end of Lower Dominick Street near the river and at the rear of the building that houses the new indoor market. Having chatted to Barbara and Roberta I think they may have just the right formula for the times we live in.