My West Cork Package

Sandycove, near Kinsale

My West Cork Package

Summer 2018

I'm often asked where I've been for the holidays and I often get sympathetic looks when I answer Ireland (can't bring myself to say staycation!). But I'm not in need of that the kind of sympathy! Far from it. 

Didn’t realise I spent so much time (not to mention money) in West Cork this marvellous summer of 2018. But I did and I enjoyed it, every minute. So I’ve put it all together in this “package” and am hoping it will give you a few pointers if you are heading in that direction in 2019. 

Bastion

Restaurants:

Pilgrims Rosscarbery

Heron’s Cove Goleen

Richy’s Clonakilty

Fish Kitchen Bantry

Supper Club Kinsale

Monk’s Lane Timoleague

Lifeboat Inn Courtmacsherry

Jim Edwards Kinsale

Cru Kinsale

Bastion Kinsale

Manning's

Lunch:

Richy’s Clonakilty

Bayleaf Bandon
Manning’s Emporium Ballylickey

Lemon Leaf Café Kinsale

De Barra's Pub in Clon

Pubs:

Scannell’s Clonakilty

De Barra’s Clonakilty

Eccles. Window view

Stay:

Fruit at De Barra Lodge

De Barra Lodge
You'll find it hard to get a B&B breakfast better than that served up by Sinéad at their lovely house near Rosscarbery. Here you'll see the cows grazing, the rabbits sunning themselves and the hens (who provide the eggs for your breakfast) in their run by the house. The dining-room is brilliantly lit by a series of Velux windows. It, and indeed, the bedrooms are comfortable and spacious. And Sinéad and her husband will themselves drive you to the village if you have your evening meal booked there.

Glendine House
Mick and Mari are the owners of Glendine House on the edge of Clon. Both are "blow-ins" but each is well involved in the life of the town and contribute much of their time. They too have their own hens and the produce for the breakfast is more or less all local including that of the Clonakilty Black Pudding Company. The house is about an eight minute walk downhill to the town centre (a bit further on the return!). You get a terrific welcome here and plenty of help and advice on what to do in the area. It is comfortable and well equipped (loved the shower-unit here!).

Inchydoney Lodge

Courtmacsherry

Maritime
I usually stay about once a year in Bantry's Maritime. It it so central with an underground car park just across the way and a very warm welcome. Well equipped too and spacious, with a lovely dining room where you may enjoy your breakfast. The bedrooms have all you want and all have great views out over the magnificent bay. Lots of music in the bar during the season. Would love to see some local craft beer on tap here but they do carry some good ones in bottle.

Eccles

Trident

Courtmacsherry Hotel

Ballydehob

Visit:

Garinish Island

Ewe Experience

Gougane Barra

Carrigfadda

Michael Collins House

Coming Home. Art and the Great Hunger

Bantry Market

Courtmacsherry

Garinish Island

Clonakilty Street Carnival

Bantry Bay Boat Trip

Kinsale: nearby Beaches and Coves

Clonakilty Model Railway Village.
Ballydehob 12-Arch Bridge Walk

Gougane Barra

Rest. Relax. Restore. At The MET

Rest. Relax. Restore. At The MET

Pic from The MET

Have you seen the refurbished dining facilities at the Metropole? Very impressive, well designed and ultra comfortable, plush, relaxing whether you’re in for a pint or a cocktail, a steak or a sandwich, a cuppa or the full afternoon tea. Dress up and come on down and restore, relax, rest. And the food is good too!

We got the grand tour of the McCurtain Street’s Grand Old Lady in midweek, eye-popping, jaw dropping. The inviting bar is a superb introduction and a superb Old Fashioned set the tone for the evening.

Fillet

Old Fashioned

I enjoyed mine in the afternoon tea area, just out of sight (and sound) of the bar, a green tinged oasis of peace and calm - well we were among the first in. Might not be so calm if you have a group of ladies in sampling the savoury and sweet offerings of the classic Afternoon Tea. The MET will have some variations on the theme.

The jewel in the crown though is the restaurant, just behind the bar, a 45 seater. Oh but what seats. Again the decor is superb, along much the same lines as the Afternoon Tea room, beautifully lit and comfortably furnished and linen on the solid tables.

The wines (they have quite a selection here, many by the glass) were being poured as Head Chef Stuart Dardis introduces the new menu that has been designed for the late Autumn and mid-winter. Stuart explained that there had been many in-house tastings as they selected the dishes and is very proud of their local beef offering (we would soon find out why!).

Lots of sharing going on as the kitchen team did their best to help us get a good idea of what they had to offer. I got to taste two of the starters. One was the Roasted Asparagus, smoked bacon crisp, crispy egg finished with a silky Hollandaise sauce. Tasty stuff as was the Parmesan Cheese Shortbread Biscuit, spring vine tomato compote and goats cheese mousse. Other starters on the menu include a Saffron Risotto, Smoked Salmon, Burrata, and Pan Seared Scallops, also a Soup Du Jour.

Asparagus

And then it was time for McCarthy’s Grass fed 8 ounce fillet of Hereford Beef, served with a few tomatoes, tender, perfectly delicious, top class. On the side there were Gratin Dauphinois and Garlic Roasted Violet Potatoes.

The mains are more or less fifty fifty between meat and fish and our fish was an excellent Pan Fried Fillet of Hake with crispy kale, black pudding grits and a white wine cream sauce. Other mains include Catch of the Day, Sea Bass, Braised Beef Short rib, and also Rib Eye Steak.

Four desserts on the new menu. The ones we enjoyed were a Classic Pecan Pie with a dollop of vanilla cream (this could become a favourite of mine!) and a Strawberry Mille Feuille with mascarpone cream. Other temptations were Petit Choux Buns with hazelnut ice cream, warm chocolate sauce and also an Almond and Raspberry Bakewell Tart. 

Dessert

To get more detail on The Met menus (they also do lunch here), their provenance, and wines, check here.  

Amuse Bouche

After the ceremony, Miguella and I shared a lunch of snails and roast pork in nearby Guimerà.... before driving back to Barcelona, feeling all the better for having honoured the legendary Cruyff, and discussing Messi, a player who owes part of his success to the Dutchman’s influence at FC Barcelona, and Miguella’s mediation.

Miguella shared his story thus: ‘When the financial crisis hit Argentina…. A friend of mine, an Argentine lawyer called Juan Mateo Walter, rings me and says, “Look, there is this incredible kid from Rosario I have for you.”..’

from Cristiano & Leo by Jimmy Burns (2018). Recommended.

Heron's Cove. Goleen. Splendidly Situated. Excellent Food.

Heron's Cove. Goleen. 
Splendidly Situated. Excellent Food.

Can be messy!

Easy crab

Many of us drive through Goleen on the way to Crookhaven, Barley Cove, Three Castle Head and, of course, Mizen Head. It is worth a stop you. Take a left turn on the main street and a surprise awaits.Fish and shellfish feature very strongly on the menu here and we indulge. I pick the aforesaid Mizen Head claws (10.50) and find the hammering and the messy fingers well worthwhile as the flavour is intense, the crabs as fresh as can be.

Beer and a view

Not such a surprise to the customers of Heron’s Cove though. The restaurant - they also do B&B - overlooks the little harbour here and diners can enjoy the views. The cove has a narrow neck and here the resident heron waits, and waits. It is all peace and calm on the water as we arrive on a late August evening.

Not as quite inside. There is a guy hammering at one table, a lady doing the same at another. But don’t worry. The crab claws they serve here are in their shells so you get a hammer and base to do the necessary. It is beyond some of us, bits and pieces flying across the table, so a little help is called for and rescue is close at hand.

Sole

CL meanwhile has taken the easier route, ordering the Devilled Crab, spicy brown crab meat, crackers, mixed salad (7.95), another delicious dish with no hard labour required.

They have a full restaurant licence here so no shortage of drinks. There is a wine rack as well. I didn’t quite have the patience for that but was thinking of a beer or a cider in any case. Both of us enjoyed the Dungarvan Helvick Gold Blonde Ale.

Monkfish

The mains soon arrived, service is friendly and efficient here. I had a lovely plateful of Pan Fried Lemon Sole (22.75). It was also available with a wine and cream sauce but I thought that might have been too much for the delicate and delicious fish. 

The batter on CL’s Monkfish Tempura (26.75) wasn’t quite as light and crisp as the menu promised but the fish itself was cooked perfectly. We got some of the best potatoes of the year so far in the accompanying side dishes.

They do have a signature dessert here, a baked chocolate and vanilla cheesecake called the Russian Cheesecake (7.25). We shared that, though not equally!

Aside from the A la Carte menu, they also do a three course offering here for €32.50 and that includes quite a few of the A La Carte dishes.

Heron’s Cove 

Harbour Road

Goleen

Co. Cork

Email: info@heronscove.com 

Tel: 028 35225

Also on this trip:
A Walk in Gougane Barra
The Amazing Ewe Experience

Two Organic Beauties from Le Caveau. Plus Wine Briefs

Sokol Blosser Evolution Lucky No. 9 White Blend (Dundee, Oregon, USA) NV, 12%, €24.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This is worth trying; it is excellent, in the same way that Gentil from Alsace vineyards can be surprisingly delicious. Gentil are multi-grape blends and so is this non vintage white. The grapes used are Müller-Thurgau, Riesling, Sémillon, Pinot Gris, Gewürztraminer, Muscat Canelli, Chardonnay, Pinot Blanc and Sylvaner. It is a non-oaked wine and was introduced in 1998 and this is the 19th edition. 

Evolution No. 9 is a play on the Beatles number Revolution No. 9. Sokol Blosser say the white was created out of the desire to make a fun wine, one that would accompany the modern predilection for "yoking different kinds of food together" and is “very much more than the sum of its very disparate parts”. Pair it with spicy Asian, Indian, Mexican and Caribbean foods. Or with a jambalaya.

Pioneers Bill and Susan Sokol Blosser planted their first vines in 1971 in the Dundee Hills. Their vineyards are farmed organically; local organic straw, organic cow and horse manure, grape pomace from the crush and organic rock phosphate contribute to the composting. The insect population is kept in check by a resident flock of bluebirds.

It has a pale straw colour but the juice looks really good and clean in the bottle and you’re thinking this is a good one, your opinion reinforced by the fairly intense mix of lush and tropical aromas. Again that same amalgam of fruit on the smooth palate, a touch of sweetness early on but there is excellent acidity in there too that ensures a satisfying crisp finalé. Very Highly Recommended. The Evolution Big Time Red, was first released in 2012, and is on my list!

Alfredo Maestro Viña Almate Castilla y León (VT) 2016, 14%, €14.45 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

The Tempranillo grapes for this wine are grown in Peñafiel in Ribera del Duero but, according to Spanish Wine Lover, it has always been sold as VT Castilla y León. Le Caveau say the wine is raised for four months in neutral French oak; it is unfined, unfiltered and very low SO2.

Colour is a dark ruby. Aromas are quite complex, ripe red fruits prominent. Red fruit flavours too on the generous palate, while a touch of spice heightens the pleasure of this easy drinking young wine. Highly Recommended. This is Alfredo’s flagship wine and Spanish Wine Lover rates it “as outstanding within its type and style”.

From the beginning, in 1998, Alfredo farmed organically, his mantra: “Wine made with only grapes, well-kept vineyards, and healthy land.” With more land and experience now at his disposal, Alfredo is one to watch as the story of his pure and elegant wines evolves.Look out for more well-made wines from the man "known as the 'magician of the Duero’, a prominent exponent of the natural wine movement in Spain.

Wine briefs
SuperValu's current wine sale continues until October 10th and is headlined by their mix and match offer of 6 bottles for €50.00. Plenty of choice so I had quick look and here's my half-dozen, three white and three red.

1  ABELLIO ALBARIÑO
2 ARESTI TRISQUEL SAUVIGNON BLANC
3 BURDIZZO VERMENTINO TOSCANA 
4 HOMMAGE DU RHONE VINSOBRES
5 CHATEAU HAUT BERTINERIE RED
6 CASA DE LA ERMITA CRIANZA

O'Brien's have dozens of wines of offer also for the month but what really caught my eye is their Organic Wine Masterclass on October 18th. Details below:

Introduced by expert Sommelier François Pages from Gérard Bertrand, guests will be led through a selection of Gérard Bertrand’s finest wines, including the exquisite single-vineyard, Clos d’Ora. Learn about the organic and biodynamic philosophies that are at the heart of each Gérard Bertrand wine and the meticulous attention to detail in the cellar.

The Masterclass will begin at 7.30pm and a light cheese board will be served to accompany the wines. 

Tickets: €25 - Available online HERE
There'll be a discount on the night for any orders placed on Gérard Bertrand wines.
Date: Thursday October 18th
Time: 7.30pm
Where: Radisson Blu Hotel, Golden Lane, Dublin 2.

A week earlier, SPIT – out of the Ordinary wines from artisan wineries represented by four independent wine companies, GrapeCircus, Nomad, VinosTito and WineMason - will be held on October 11th in The Chocolate Factory (Dublin). Details here.

Catalan Take-over at the Castle Cafe. Chef Sessions Number Four!

Catalan Take-over at the Castle Cafe

Chef Sessions Number Four!

Dessert

Every now and then the young chefs of the Market Lane group get a chance to shine. The latest came on Monday evening at the Castle Café at Blackrock Castle where, under guidance from Executive Chef Stephen Kehoe, Sara Movilla Cobo, Jose Emilio Escobar Garcia Prieto, Marc Montserrat Vila and Marc Oliveras Duran, cooked a Catalan meal for a full house.

The four have become a core part of the team at the group (which also includes a micro brewery and city restaurants Elbow Lane, ORSO and Market Lane itself) as a result of the excellent recruitment programme that the group has had with CETT (Campus de Turisme, Hoteleria i Gastronomia) University in Barcelona since 2017.

That full house included Market Lane’s Conrad Howard. He was excited as any of the guests as he welcomed us and looked forward to the evening, the fourth in what has become known as the Chef Sessions. Neither he nor we would be disappointed.

We got off to a good start with a glass of Kir. Soon the breads were on that table and soon we were trying them. The selection of Spanish and Irish breads were accompanied by some lovely butters, one featuring beetroot, another garlic and kale, the third mushrooms. And they went down well with a glass of the Elbow Lane red ale.

Black pudding, scallop

Next up was the Salmorejo, a cold tomato soup with olive oil. It was served with cured Spanish ham (on top) and a boiled egg (at bottom). Enjoyed that and also the Black pudding, scallop and pickled carrot tapa.

Eel and apple

There were no less than five “units” in the next serving session. The highlight for me was perhaps the Courgette cannelloni with Cashel Blue cheese, a beautiful combination. The most unusual was the Kokotxas al Pil Pil. Kokotxas is goats neck in garlic oil, with an emulsion of olive oil and garlic and basil.

Also included was a cube of Foie Eel Apple, layers of eel and thinly cut apple with a caramelised top; a Croqueta de L’avia (traditional); and a Seafood Paella.

Cannelloni

All the while, we were sipping our wine, two organic gems imported by Le Caveau. The red Almate has been described as “as outstanding within its type and style” and it certainly lived up to the Spanish Wine Lover description. The white, Château Beauregard Mirouze Campana blanc from Corbieres, was aromatic, elegant and with a long finish.

We were getting to the serious end of the evening now and our fish course was Hake with five sauces. I particularly liked it with the fennel. The meat was a well cooked piece of pigeon, served with pack choi and pear. 

Getting full now! But dessert was on the way and a nice one it was as you can see by the top photo. And then there was a selection of petit fours to sample: a Hazelnut Financier, Bailey’s Bombon, and a Panellet. The latter is  the traditional dessert of Catalunya. I think with all the delicious food displayed by the chefs at the Castle, a move to the north east of Spain would be no hardship at all. Meanwhile, we can all look out for the Spanish influence on the menus of the Market Lane group.

THREE CORK RESTAURANTS ARE ‘FIRST-TIME’ MICHELIN STAR RECIPIENTS

Miyazaki

THREE CORK RESTAURANTS ARE ‘FIRST-TIME’ MICHELIN STAR RECIPIENTS

Ireland records 14 Michelin Star recipients, including three new names, in the 2019 Michelin Guide Great Britain & Ireland

Northern Ireland maintains its position with two Michelin Star recipients  

Three Cork restaurants – all first time recipients – are amongst 14 Irish restaurants awarded a coveted Michelin Star in the 2019 Michelin Guide Great Britain & Ireland just published.

The three Cork recipients are the Japanese restaurant Ichigo Ichie in Cork City Centre and two West Cork village restaurants – Mews in Baltimore and Chestnut in nearby Ballydehob.

Ichigo Ichie (translated ‘once in a lifetime’) and its chef Takashi Miyazaki bring kappou-style dining to Ireland. Extensively trained in fusion teppanyaki cooking, chef Miyazaki combines Japanese culinary craft and art with the best of Irish seasonal ingredients to create exquisite dishes that he prepares and serves, cross-counter, in what he calls ‘a one-to-one environment’.

The success of West Cork’s two first-time Michelin Star recipients – Mews in Baltimore and Chestnut in Ballydehob – underlines the region’s growing reputation as a ‘fine food, fine dining’ destination, celebrated annually in the popular Taste of West Cork event.

Baltimore’s Mews Restaurant is founded on the principle of exploring Irish cuisine through the extraordinary variety of natural ingredients that the region has to offer. It serves a tasting menu based on the best local produce that it sources directly from small farmers, market gardeners, foragers and local fishermen.

Restaurant Chestnut – which looks out upon a monument to famed world heavyweight wrestler Danno O’Mahony at the entrance to Ballydehob village – is a comparatively new establishment on the West Cork dining scene. Occupying the premises of a former character-filled pub, the intimate 18-seater establishment is the creation of Cork-born chef Rob Krawczyk. Inspired by nature, its ever-evolving menu, featuring the best of seasonal ingredients, is said by Rob ‘to have been influenced by his parents’ strong culinary and artistic heritage’ instilled in him when growing up in neighbouring Schull village.

Other restaurants that hold their Michelin Star from previous years are the 2-star Restaurant Patrick Guilbaud and the 1-star Chapter One, L’Ecrivain and The Greenhouse in Dublin City and Heron & Grey in Blackrock village. Elsewhere, other 1-star restaurants are Aniar and Loam (Galway City), Campagne and Lady Helen at Mount Juliet Hotel (Kilkenny), Wild Honey Inn, Lisdoonvarna (Clare) and House Restaurant at Cliff House Hotel, Ardmore (Waterford).

In Northern Ireland, two Belfast restaurants - Eipic (Howard Street) and Ox (Oxford Street) – have also retained their Michelin Star status.

Republic of Ireland – four new Bib Gourmand awards

Michelin Bib Gourmand awards recognise those establishments offering good food at affordable prices of EUR40 or less for a three-course meal.

Four newcomers join the list of 24 Bib Gourmand recipients in the Republic of Ireland whose names feature in the 2019 Michelin Guide. They are: Clanbrassil House (Clanbrassil Street, Dublin); Tartare Café & Wine Bar (Galway City); Brownes (Tuam) and Dillon’s (Timoleague, Cork).

Others, all of which retain Bib Gourmand status from earlier years, are 1826 Adare (Adare); Aldridge Lodge (Duncannon); Bastion (Kinsale); Chart House (Dingle); Copper Hen (Tramore); The Courthouse (Carrickmacross); Giovannelli (Killorglin); Kai (Galway City); Morrissey’s (Doonbeg); Sha-Roe Bistro (Clonegal) and TwoCooks (Sallins).

In Dublin city, Bastible (South Circular Road); Craft (Harold’s Cross); Delahunt (Camden Street); Etto (Merrion Row); Pichet (Trinity Street); Pigeon House (Clontarf); Pig’s Ear (Nassau Street); Forest & Marcy (Ranelagh) and Richmond (Portobello) retain their Bib Gourmand status.

Northern Ireland – seven Bib Gourmand awards

In Northern Ireland, Clenaghans Restaurant, near Aghalee, joins the list of seven Michelin Bib Gourmand establishments in the province.

Retaining their awards from last year are Fontana and Noble (both Holywood); Wine & Brine (Moira); Belfast’s Deanes at Queen’s, Bar+Grill at James’ Street South, and Home in Wellington Place.

For the wider guidance of readers and visitors to Ireland, this year’s Michelin Guide lists a total of 341 establishments in the Republic of Ireland and 71 in Northern Ireland, including many that offer overnight accommodation.

Speaking at its launch, Michelin Guide Great Britain & Ireland editor, Rebecca Burr, said: “The inspectors have seen exciting things happening in Ireland this year and much of it in County Cork. There’s a lot of ability in Ireland right now. As everyone knows, the produce is stunning and it’s great to see chefs with such passion and personality in their food.”

Published today by tyre manufacturer Michelin, the Great Britain & Ireland 2019 Guide is priced at EUR18.99 and is available athttp://travel.michelin.co.uk/ and in bookshops from Thursday, October 4^th.

#MICHELINguideGBI #MICHELINSTAR19

Cork Cheese Week. Old Favourites and New Cheeses

Cork Cheese Week

Old Favourites and Amazing New Cheeses

Part Two: Minding the Treasures of our Countryside

Stephen of Ballinrostig speaking to visitor Sue at the Airport Hotel.

Cheese makers may often live in isolated places but not in isolation. And it is no surprise to hear Siobhán Ní Ghairbhith of St Tola enthusiastically speak of the Burren and Cliffs of Moher UNESCO Geopark during the Cork Cheese Week at the Airport Hotel. The natural treasures of County Clare (and indeed of any county) must be managed in a sustainable way, as must the local farms. 

Siobhán is one of the people supporting this drive to preserve the unique landscape to help develop thriving communities. If the landscape is damaged so too is our future, whether we are farmers or consumers. Might be a bit late this year (though you’d never know!) but I’ll certainly be heading to Clare next year to explore the park and also the Burren Food Trail.

Hadn’t met Siobhán for a few years (aside from Twitter of course!) but did stay very much in touch with her St Tola Irish Goat Cheese, a magnificent cheese (especially the ash log version). The St Tola motto is “better, not bigger.” And it is better. Try it for yourself; stockists listed here.

Coolea Cheese is nowadays made by Dicky Willems junior. Nothing but healthy fresh cows milk is used to produce this internationally highly acclaimed cheese on a mountain farm in Coolea, West Cork. One cheese but sold at different ages, from a mild and creamy 3 to 6 months version to the deep intensely flavoured Extra Matured (18 months). “You can’t improve on perfection,” said Dicky’s sister Lenneka when I met her at the Airport Hotel. No arguing with that!

Ballinrostig Cheese is owned and run by husband and wife team, Stephen Bender and Michele Cashman, since 2014. This year they converted their entire range to organic.  Their basic product is a Gouda style cheese.  The signature cheese is the Ballinrostig Organic Gold, mainly made from Jersey Milk, and it’s a beauty! The Gouda style herb cheese range includes Nettle, Cumin and Red Pepper and Garlic.  In addition they produce an Organic Cream Cheese with Nettle and Garlic, and a Halloumi and a Bán (Feta) cheese.  

Widely available are the goats cheeses being produced by Bluebell Falls from Newtownshandrum in North Cork. Outlets include SuperValu, Tesco and On The Pigs Back. I asked Victor how the change to tubs (from their earlier “tubes”) was going. “Very well indeed,” he said. “The tubs are more convenient, easier to open and easy to reseal.” And the quality is as good as ever!

Tipperary’s Cooleeney are well established and have been making cheese for 30 years. Catriona told me that they make no less than 13 varieties “mainly brie and camembert and a few hard ones also”. The milk comes from their own cows while the goats milk comes from local farmers. Enjoyed tasting their Gortnamona Brie style soft goats cheese and also their delicious Tipperary Brie, mild, creamy and buttery, the milk from their own cows. 

I also met Rob, representing Knockalara Sheep’s Cheese from County Waterford. The cheese, mild and soft, is made by his in-laws Agnes and Wolfgang Schliebitz in West Waterford, and was the centre-point of a delightfully delicious dish with pistachio, baby artichoke and roasted red pepper during a recent visit to the up and coming Waterford city restaurant Everett’s. 

They also do a mature version. Their cheeses - they also do a goats cheese - are available at local markets: Waterford City Market (Saturday); Dungarvan Farmers Market (Thursday); and Ardmore Market (Sundays in summer). Heard they made quite a match at the cheese show finding a perfect pairing with Melanie Harty’s Apple and Sage Jelly with chilli!

I did a few turns around the various stalls at the Airport Hotel but missed out on at least two. One was Coolatin, hand-crafted by Tim Burgess from his own pasture fed cows in West Wicklow for the past 20 years with a motto for their Mature Raw Milk Cheddar that reads: Pasture to Cheddar The Same Day.

Quality is enhanced by processing only in the summer months when the cows are grazing fresh clover-rich pastures. Besides, they use early morning milk, high in melatonin which aids sleep and relaxation and there is no storage or pasteurisation with the milk going direct to the cheese-vat.

The Carlow Farmhouse stand was also busy each time I called. They make an award winning Sheep Cheese, a hard cheese, which may be matured for up to two years. They also produce a Goats Tomme and a Cow Cheese (sometimes flavoured with herbs and spices).

Part One featured mostly the new cheeses and you may read it here.
See Also: The Cork Cheese Dinner