Taste of the Week. Choice of three

Taste of the Week. 

Choice of three.

Choose one, or all three!

I've been enjoying some superb Irish-made cheese in recent weeks. It is tough to pick one as Taste of the Week so I'll highlight all

Stunning Umbrian Wines Showcased at Online Tasting by Greenes Restaurant

Stunning Umbrian Wines Showcased at Online Tasting by Greenes Restaurant 

With his family vineyard overlooking Assisi, the city associated with St Francis, the patron saint of animals and ecology, perhaps it is no wonder that Roberto Di Filippo uses animals in the vineyard and that it is biodynamic. Perhaps Francis enjoyed the odd glass of wine!

Assisi

“We were one of the pioneers of organic wine in Umbria,” said  Roberto during the weekend’s superb tasting helmed by Fionnuala Harkin of Wines Direct and Frank Schiltkamp (Somm and Restaurant Manager) of Greenes Restaurant who were hosting the event.

Roberto

Di Filippo are based in Umbria. Roberto told us that Umbria is in central Italy and is the only Italian region without a coastline. It is in the very centre of the country and while it may not be the best known for wine, it had no doubt learned much from neighbours such as Tuscany and Marche. Perugia is the capital but Assisi is probably its best known city, a city that Di Filippo overlooks.

“Organic since 1994,” continued Roberto. “By 2009, we moved into biodynamic farming. Horses and geese arrived, tractors and chemicals were the past. Year by year we are seeing a big impact on soil and crops. Horses are my passion. Tractors can compact the soil so much, up to one metre deep. The system now is efficient and, for the majority of time, the horse is cheaper than the tractor.”

Another part of the horses' work

All the while, Fionnuala was showing a series of slides that matched what Roberto was talking about. Then he moved onto the first of wines, the white. “This is 100% Grechetto, the most typical white grape in Umbria. It is harvested in two turns and then blended. The earlier harvest gives freshness and mineralogy while the second gives full body and complexity.”

“Thanks to that double harvest, the aromas are fruity and fresh and with its acidity it will go well with tuna meat, fish, seafood, cheese and vegetables.” It was agreed generally that the wine was matching well with the salami, cutting through the fat.

“Why are those hands on the label?” asked Fionnuala. “They represent what we are - farmers. Without these hands you cannot drink the wines!”

The second wine, La Conversino (named after a local area, nothing to do with conversation!), is red and Sangiovese (80%) dominates. The balance is made up of other local and some international grapes and that part of the blend varies from vintage to vintage.

I saw this pair of horses at work in North Cork a few years back.
I was amazed at the precision of the large animals at work.
Here, they are cutting corn but another horse drew a scuffler through drills without putting a
foot wrong (and those hooves are large).

“It is a ruby colour,” said Roberto, “Not really deep. Aromas are fruity, it has a good balance, soft tannins, a good combination for many types of food, excellent with meat.” “Ideal for the lighter style of game,” said Frank. “Stunning with pheasant.”

And finally a tip from Roberto: “When you come to Umbria, book into a nice Agriturismo in the countryside. Take your time. Have nice food. Not just countryside, we have cities and mountains too. And don’t forget the truffles. - they are cheap!”

Di Filippo Grechetto Umbria IGT 2019, 13%, organic. €15.75

Lovely light gold colour (the brightness can vary from year to year). Delightful fresh and  fruity nose and you get more of the same, including a wash of citrus, on the palate before this rounded wine, with its tangy acidity, finishes pleasantly, medium-long and well. Very impressed with this one. Not just second glass appeal, more like second bottle! The producers recommend matching it with fish, white meat, fresh cheeses.

Fermentation is in stainless steel with wild yeast, and resting on lees in stainless steel until bottling. Very Highly Recommended.

Di Filippo “La Conversino” Rosso Umbria (IGT) 2019, 13.5%, organic, €14.75

A bright mid ruby is the colour of this Sangiovese dominated red. Aromas are quite intense, red berries prominent. Quite full-bodied and elegant as we move along on a fruity palate with enough acidity to maintain harmony all through. This is soft with beautiful embedded tannins and a medium long finish. The other grapes in the blend could include Barbera and Sagrantino but will vary from year to year.

Di Filippo suggest pairing with typical Italian pasta dishes, boiled meats, fresh cheese. Other suggestions are Pasta and Pizza, Hard Cheese, Game, Beef and Lamb. Quite a wine, full of resilience; as the night wears on and course follows course, this and its fruit core just gets better and better. Very Highly Recommended.

The cheese and charcuterie from Greenes was, as ever, top class, the portions generous.

Gubbeen cheese, Smoked Scaramoza cheese, Durrus, Young Buck blue cheese.

Gubbeen salami, Gubbeen chorizo, Gubbeen venison, Serrana Ham.

Olive tapenade, Tomato pesto, Basil Pesto, Humus, Olives, Capers, Gherkins, Onion

Compote and bread.

I may have been busy taking notes but it was a relaxing evening. Frank welcomed us on Zoom and struck the right note at the start: “Treat it casually and enjoy. Don’t be waiting for us. Sit back and enjoy as we go along.” We did! We could have been with friends in Umbria.

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

Cafe Paradiso. World Champion Farm-to-Plate

Cafe Paradiso. World Champion Farm-to-Plate

Aubergine parcels (Paradiso pic)

If I put my all too infrequent visits to Café Paradiso together, the common carrot would be the common thread. 

Maybe I shouldn’t say the common carrot as there is nothing common about the way the vegetable is treated here. You can get it in any state from raw baby (with leaves attached) to roasted as we did last Friday evening. Besides, these carrots come from Gort na Nain Farm and the long-standing combination of that farm and this leading Irish restaurant has seen Denis Cotter of Paradiso and Ultan Walsh of Gort na Nain win the Collaboration of the Year prize at the recent World Restaurant Awards in Paris.

Baby carrots (2013)

I think my first carrot experience on Lancaster Quay was  Baby Carrots with buttermilk yoghurt and the kombu. Last Friday’s was Roast carrots, Macroom buffalo mozzarella, burnt aubergine, honey, pickled fennel, ras-el-hanout crumb. Being a country boy, I’m partial to carrot, have grown and eaten a lot of them, but this was exceptional, soft and sweet and so well enhanced by the other bits and pieces.

That was one of our starters - we were sharing them as it’s a great way to extend the excellent experience here in this busy, buzzy room, a very popular place even before world recognition! 

Roast carrots (2019)

Our other opener was Kohlrabi, asparagus and daikon salad, pickled rhubarb and radish, lamb’s lettuce, black garlic, hazelnut, sheep’s milk labneh. An entirely different dish, more colourful, full of crunchy texture, one to crunch and savour each delicious biteful. Just as with the carrot, you can feel the freshness. 

These vegetables haven’t travelled far! Just from the farm in Nohoval - by the way, their vegetable stall was due to open this month. Check the Gort-na-Nain facebook for updates here.

Paradiso has a superb wine list. The lower end and the slow-moving higher end were chopped from the list about three years ago and what remains is packed with quality, great choices, between approximately thirty and fifty five euro a bottle. By the way, all the wines are available by the glass, by 250ml (quartino) and 500ml (mezzo) carafe and by the bottle.

Corn pancakes

We had started with the Domaine Séguinot Bordet Chablis 1er Cru 2016, bright and vivacious, harmonious from start to finish. And our second wine - we knew we had to have this even before we left home - was the superb Jean Foillard Morgon ‘Cote du Py’, 2016. This natural wine, intense and soft, from Beaujolais is one the very best expressions of the Gamay grape you are likely to come across. 

Kohlrabi

Corn pancakes of leek, parsnip and Dunmanus cheese (by Durrus), potato-wild garlic terrine, fennel-caper salsa, smoked tomato is a delightful main dish, very highly recommended if you get an opportunity to call in.

Again we were sharing and we both enjoyed the Aubergine parcels of spinach and Knockalara sheep’s cheese, miso gravy, walnut crumb, beluga lentils, broad beans, purple potato. Thought that the potato was beetroot at first - all those coloured vegetables nowadays makes it hard to keep up!

One of my friends, who travels widely in the hospitality industry, told me a few years back: "It is not alone the best vegetarian restaurant in Ireland, it is probably the best restaurant in Ireland”. I wonder has the Michelin man ever called to Lancaster Quay.

Café Paradiso 

16 Lancaster Quay

Cork

Tel: +353 21 4277 939

Opening Hours: Monday - Saturday, 17:30 - 21.30

A Taste of West Cork Guide. Kate Brings It All Together

A Taste of West Cork Guide

Kate Brings It All Together

Ross with Sally Barnes

In West Cork, there are scores of good food producers, one down every lane, up every boreen. But which road, which village? Where do you find them when you want them? The answer is now quite simple: buy a copy of the Artisan Food Guide, just published by A Taste of West Cork Food Festival. 

The 80-page guide, edited by Kate Ryan, was launched by Michelin chef Ross Lewis (Chapter One) in Vertigo, the top floor of the County Hall, last week. Ross said good cooking begins with good shopping and this guide will help you do some great shopping.

And indeed, guests arriving in Vertigo were able to sample some of the produce from the likes of Ummera, Rosscarberry Recipes, Durrus Cheese, Hungry Crow Chocolates, Sally Barnes (Woodcock Smokery), Glenilen, Skeaghanore, Gubbeen, West Cork Pies, and West Cork Olives.

Helen Collins, chairperson of the A Taste of West Cork Festival for the past four years, welcomed the guests and other speakers. She extended a big thanks you to Tim Lucey, Chief Executive Cork County Council for his unwavering support, to outgoing Mayor of Cork County Seamus McGrath, another great supporter.

And, of course, she had a huge welcome for Ross Lewis, the chef who grew up in the area around the County Hall itself. Ross has dined in some of the world's finest restaurants but that doesn't stop him from enjoying the best of local (he had earlier lunched on lamb stew and floury potatoes in The Farmgate). He repeated his high regard for artisan producers - they are not in for the money - and that regard is well documented in his book "Chapter One- An Irish Food Story”.

Helen told us that the guide author Kate Ryan is Bristol born but has been living in Clonakilty for the past ten years. She is well known on the food scene through her blog flavour.ie, through her Clonakilty Walking Food Tour  (Failte Ireland approved, by the way!) and her willingness to get involved in local endeavours.

Clockwise from top left: Mayor Seamus McGrath, Helen Collins,
Ross Lewis and Tim Lucey

Another Ummera product

The book could easily have been just a list of the producers but is much more than that. West Cork is a big place so Kate decided to use some natural divisions, eg The Beara Peninsula, as chapter headings. So yes, of course, the producers are listed with some detail (including contacts and if visits are possible). Listed also are specialist food shops and local farmers markets. And, importantly, from a tourist point of view, she suggests itineraries to follow.

Let us illustrate her “scheme” by using the Clonakilty section as an example. So, you're an English or French foodie and newly arrived. Where to start? Spend a fiver on this book and you’ll see Clonakilty and its neighbours Timoleague, Dunworley and Rosscarberry.

Hungry Crow Chocolates, the bigger ones have dates and figs inside!

There are no less than 21 local food producers here including well known ones such as Ummera and Rosscarberry Recipes, lesser known such as Clonakilty Homemade Ice-cream and Devoy’s Organic Farm.

You can read which places are open to visitors and plan your own food journey. Or perhaps you’d like to rely on Kate's suggestions which starts with Ummera in Timoleague and ends with Bushy’s Strawberries in Rosscarberry. In between, you’ll visit The Baking Emporium, Camus Farm and Clonakilty Chocolate and more, maybe even a tour with Kate herself. After all that, you may well make Dunworley Cottage your overnight stay. And that's just one section!

The book will be an ideal "guide" to the Festival itself which takes place this year from 8th-17th September, with over 180 culinary and adventure events taking place across the region’s 33 towns and villages and 9 islands.  Visitors will find a foodie’s paradise, with several national and international chefs preparing culinary-themed feasts in local restaurants, food tastings al fresco, foraging walks, open-air markets, seminars, cook-offs, masterclasses and intimate evenings with local artisan food producers imparting their culinary wisdom.

As I said, West Cork is a large area, so much to see and do, so much good stuff to eat and drink!

Taste of the Week. Double Delight from Iago

Taste of the Week

Double Delight from Iago

Doubly Delicious

Taste of the Week is another double, this time from Iago in Cork.

I was in there to get some of their renowned fresh pasta and, while waiting, had a look at the well stocked cheese counter. The Durrus caught my eye and, on the counter top, they had various suggested accompaniments for cheese including a Fig and Almond Slice.

I bought some of each and it was a match, a heavenly one, even if introduced in Princes Street, Cork, just across the way from the English Market.

The rich creaminess of the famous cheese from West Cork, made there by Jeffa Gill since 1979, is a well-appreciated delight, as is the salty tang at the finish, but the soft-grain sweetness of the figs and the crumbly crunch of the nuts enhances the experience no end. And, by the way, they have many other excellent products in Iago’s.