Book Review - Guide to Irish Farmhouse Cheeses

Bord Bia’s new 'Guide to Irish Farmhouse Cheeses' is mainly trade orientated – it is designed to promote and encourage the use of Farmhouse Cheese in restaurants, catering and food service – but it also make a great reference for all interested foodies, and will be an invaluable resource for teachers.

Within the smart spiral-bound covers you’ll find a comprehensive directory of hand made Irish cheeses (127 individual cheese types), with photographs of each one and background information, contact details and profiles of 47 cheesemakers from across the country.

Irish farmhouse cheese is recognised for the fundamental role it plays in the growth and development of Ireland's artisan dairy sector, with annual sales valued at €2.6m, accounting for 10% of the speciality market. There
are opportunities within this sector to encourage new shoppers into the category – and an increase of just 1% in shopper numbers could generate €154,000 in sales. At present consumer spend on dairy accounts for 13% of the average grocery expenditure per household across the year.

Eimear O'Donnell, Bord Bia's Sector Manager for Farmhouse Dairy, said 'The guide and wall chart were designed as educational tools for industry providing important background information on each of the farmhouse cheesemakers along with the characteristics of each of their cheeses. It is the first of its kind and we hope it will be the vehicle for new business for the sector.  Ireland was a world - class farmhouse cheese sector delivering on quality, taste and authenticity and it is important that the tradition is preserved.'

Free copies: If you would like a free copy of 'Your Guide to Irish Farmhouse Cheeses' and supporting wall chart, please email Bord Bia's Small Business team on eimear.odonnell@bordbia.ie

The wall chart and guide can also be found online at www.bordbia.ie


Abbey Feta Cheese Quiche with Tomato, Basil and Aubergine

This recipe originally came from Sarah Webb of The Gallic Kitchen in Abbeyleix, Co Laois, and it was one of the recipes given in our recently published regional food tourism guide, Ireland For Food Lovers (Epicure Press, €20).

This summery tart would make a nice lunch or supper dish. The feta cheese suggested is made by Paddy Jack Hyland, nearby at Ballacolla and, unusually for a quiche, it uses puff pastry so the dish is easy to make, and a lighter option than traditional shortcrust. Courgettes might be more easily available than aubergine, and would do equally well.

Serves 4

Click for recipe