There really is a pot o'gold at the end of the rainbow this St Patrick's Day at Harper & Blohm! We're offering 10% off a selection of our favorite Irish Farmhouse cheese this Wednesday 16 March and Thursday 17 March.
We are also offering a great discount across the full range of Sheridans Crackers. Purchase one packet to receive 10% off, two packets to receive 15% off and three packets to receive 20% off.
Cashel Blue
CHARACTERISTICS: One of Ireland's best loved cheeses, Cashel Blue has a rich and voluptuous creamy texture. The cheese is golden yellow, well marbled with nutty green-blue mould.
HISTORY: The Grubb family have lived in Ireland since the 17th century, when they fled England for religious reasons. The family have been millers and butter makers on their farm at Beechmount ever since.
Louis and Jane Grubb now live on the Grubb family farm. Jane, a chef, had the idea for Cashel Blue after she saw a gap in the market for a great Irish blue cheese. The cheese is made in a hundred year old copper vat and they use only milk from their own herd of pedigree British Friesian cows. In 2003 their daughter Sarah returned to the business with her husband Sergio, after working in the wine business.
GOES WITH: Sauternes from Bordeaux, Portuguese Port, Semillon
Read more about Cashel Blue
Coolea
CHARACTERISTICS: Coolea cheese is a made to a recipe similar to Dutch Gouda. It has a smooth firm texture with complex, rich and sweet flavours. It can hint at hazelnuts, butterscotch and honey and then at other times be long-lastingly nutty but with a savoury edge.
A LITTLE HISTORY: Cheese maker Dicky’s parents Helene and Dick Willems moved to Ireland in the late 1970s from the south of the Netherlands. They had spent 12 years in catering then felt they needed a change of lifestyle. They bought a farm in a beautiful but remote part of the country. Coolea is a small village nestled in among a deep, quiet mountain range where the Irish language is still widely spoken.
The Willems started making cheese as a hobby, from the milk of their few cows, but the cheese just tasted too good. First neighbours started to want it, then shopkeepers including Neal’s Yard Dairy in London - where we get our Coolea from - started selling it.
GOES WITH: Irish Whiskey
Read more about Coolea Cheese
Durrus
CHARACTERISTICS: There are so many flavours in a mouthful of this semi-soft, cow's milk, washed rind cheese, however they are all in balance. The paste is fruity, a little peppery and meaty and you can sometimes get hints of fresh almonds or hay. The rind adds an animally, leathery flavour. This cheese really needs to come to room temperature to appreciate its full beauty.
A LITTLE HISTORY: Former Dublin fashion designer Jeffa Gill abandoned city life in the early 1970s in favour of a life on a farm in a beautiful part of south west Cork, where as she says, ‘sometimes the sun shines, but more often the wind blows in salt-drenched rain from the Atlantic’.
Her first cheeses, driven by a need to make some money from the farmland and her eight cows, were a result of experimenting in the kitchen with a large panful of milk on the stove. The cheese grew popular quickly and a more permanent dairy became necessary, and she now has a fully set up dairy and maturing rooms. Today, the cheeses she makes in a round copper vat are now sold around the world and Jeffa Gill is one of Ireland's most highly regarded Irish farmhouse cheese makers. Durrus is another cheese in our range that Harper & Blohm are lucky enough to get from Neal's Yard Dairy in London, who specialise in artisan cheese from The British Isle.
GOES WELL WITH: a lighter style red wine such as a Pinot Noir.
Read more about Durrus Cheese
Your Irish cheese selection would not be complete without serving it with some Sheridans Crackers. They have a special place in our heart here at Harper & Blohm as Olivia worked there in 2006 and 2007.
Watch the short video below to meet Seamus from Sheridans, and for some beautiful Irish countryside and music!
https://www.youtube.com/watch?v=lBMYMKcyJ5c#action=share
In 2010, Sheridans undertook to create the perfect cracker to accompany cheese and along with baker Richard Graham Leigh in Clonakilty, Co Cork, they came up with a delicious handmade range of crackers.
The ingredients used in their crackers are strikingly simple. Their core product, Irish Brown Bread crackers, uses just four traditional Irish ingredients, including buttermilk, to impart the distinctive Irish Brown Bread taste.
IRISH BROWN BREAD CRACKERS
Ingredients: Stone-ground wholemeal flour, butter, buttermilk, sea salt.
Made with flour stone-ground at Macroom Oatmeal Mills, butter from Bandon Co-op and buttermilk produced by the Cronin family from Belgooly; all in County Cork.
RYE & LINSEED CRACKERS
Ingredients: Stone-ground organic rye flour (60%), wheat flour (40%), olive oil, linseeds, sea salt.
These are made using rye flour which is grown and milled at Dunany Farm in Co. Louth, along with unbleached wheat flour, olive oil and with brown linseeds (also known as flax seeds) baked in to the mix.
MIXED SEED CRACKERS
Ingredients: Unbleached wheat flour, butter, seeds (sesame, poppy and linseeds), sea salt.
These are made with unbleached wheat flour, sprinkled with linseeds, sesame and poppy seeds and butter from Bandon Co-op in County Cork.
We are offering a discount across the full range of Sheridans Crackers:
Purchase one packet to receive 10% OFF
Purchase two packets to receive 15% OFF
Purchase three packets to receive 20% OFF
Read more about Sheridans Cheesemongers
We are also offering a great discount across the full range of Sheridans Crackers. Purchase one packet to receive 10% off, two packets to receive 15% off and three packets to receive 20% off.
Cashel Blue
From County Tipperary
CHARACTERISTICS: One of Ireland's best loved cheeses, Cashel Blue has a rich and voluptuous creamy texture. The cheese is golden yellow, well marbled with nutty green-blue mould.
HISTORY: The Grubb family have lived in Ireland since the 17th century, when they fled England for religious reasons. The family have been millers and butter makers on their farm at Beechmount ever since.
Louis and Jane Grubb now live on the Grubb family farm. Jane, a chef, had the idea for Cashel Blue after she saw a gap in the market for a great Irish blue cheese. The cheese is made in a hundred year old copper vat and they use only milk from their own herd of pedigree British Friesian cows. In 2003 their daughter Sarah returned to the business with her husband Sergio, after working in the wine business.
GOES WITH: Sauternes from Bordeaux, Portuguese Port, Semillon
Read more about Cashel Blue
Coolea
From County Cork
CHARACTERISTICS: Coolea cheese is a made to a recipe similar to Dutch Gouda. It has a smooth firm texture with complex, rich and sweet flavours. It can hint at hazelnuts, butterscotch and honey and then at other times be long-lastingly nutty but with a savoury edge.
A LITTLE HISTORY: Cheese maker Dicky’s parents Helene and Dick Willems moved to Ireland in the late 1970s from the south of the Netherlands. They had spent 12 years in catering then felt they needed a change of lifestyle. They bought a farm in a beautiful but remote part of the country. Coolea is a small village nestled in among a deep, quiet mountain range where the Irish language is still widely spoken.
The Willems started making cheese as a hobby, from the milk of their few cows, but the cheese just tasted too good. First neighbours started to want it, then shopkeepers including Neal’s Yard Dairy in London - where we get our Coolea from - started selling it.
GOES WITH: Irish Whiskey
Read more about Coolea Cheese
Durrus
From County Cork
CHARACTERISTICS: There are so many flavours in a mouthful of this semi-soft, cow's milk, washed rind cheese, however they are all in balance. The paste is fruity, a little peppery and meaty and you can sometimes get hints of fresh almonds or hay. The rind adds an animally, leathery flavour. This cheese really needs to come to room temperature to appreciate its full beauty.
A LITTLE HISTORY: Former Dublin fashion designer Jeffa Gill abandoned city life in the early 1970s in favour of a life on a farm in a beautiful part of south west Cork, where as she says, ‘sometimes the sun shines, but more often the wind blows in salt-drenched rain from the Atlantic’.
Her first cheeses, driven by a need to make some money from the farmland and her eight cows, were a result of experimenting in the kitchen with a large panful of milk on the stove. The cheese grew popular quickly and a more permanent dairy became necessary, and she now has a fully set up dairy and maturing rooms. Today, the cheeses she makes in a round copper vat are now sold around the world and Jeffa Gill is one of Ireland's most highly regarded Irish farmhouse cheese makers. Durrus is another cheese in our range that Harper & Blohm are lucky enough to get from Neal's Yard Dairy in London, who specialise in artisan cheese from The British Isle.
GOES WELL WITH: a lighter style red wine such as a Pinot Noir.
Read more about Durrus Cheese
Sheridans Crackers
Your Irish cheese selection would not be complete without serving it with some Sheridans Crackers. They have a special place in our heart here at Harper & Blohm as Olivia worked there in 2006 and 2007.
Watch the short video below to meet Seamus from Sheridans, and for some beautiful Irish countryside and music!
https://www.youtube.com/watch?v=lBMYMKcyJ5c#action=share
In 2010, Sheridans undertook to create the perfect cracker to accompany cheese and along with baker Richard Graham Leigh in Clonakilty, Co Cork, they came up with a delicious handmade range of crackers.
The ingredients used in their crackers are strikingly simple. Their core product, Irish Brown Bread crackers, uses just four traditional Irish ingredients, including buttermilk, to impart the distinctive Irish Brown Bread taste.
IRISH BROWN BREAD CRACKERS
Ingredients: Stone-ground wholemeal flour, butter, buttermilk, sea salt.
Made with flour stone-ground at Macroom Oatmeal Mills, butter from Bandon Co-op and buttermilk produced by the Cronin family from Belgooly; all in County Cork.
RYE & LINSEED CRACKERS
Ingredients: Stone-ground organic rye flour (60%), wheat flour (40%), olive oil, linseeds, sea salt.
These are made using rye flour which is grown and milled at Dunany Farm in Co. Louth, along with unbleached wheat flour, olive oil and with brown linseeds (also known as flax seeds) baked in to the mix.
MIXED SEED CRACKERS
Ingredients: Unbleached wheat flour, butter, seeds (sesame, poppy and linseeds), sea salt.
These are made with unbleached wheat flour, sprinkled with linseeds, sesame and poppy seeds and butter from Bandon Co-op in County Cork.
We are offering a discount across the full range of Sheridans Crackers:
Purchase one packet to receive 10% OFF
Purchase two packets to receive 15% OFF
Purchase three packets to receive 20% OFF
Read more about Sheridans Cheesemongers
