Gastronomad #4 July - August 2011
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BØN·APPETIT<br />
8. Cheese, a real Irish one please!<br />
Sheridans Cheesemongers was founded in 1995, when Seamus<br />
and Kevin started selling Irish farmhouse cheeses at the<br />
Galway market. The Irish cheeses (many hand-made locally in<br />
Ireland) are supplemented by a huge range of artisan foods<br />
including olive oils, cured meats and pasta sourced during their<br />
travels in Europe.<br />
Try the Durrus from Cork, the Clonmore from goat’s milk and<br />
with limited seasonal availability, the Bellingham Blue from<br />
Louth, a strong flavoured blue cheese, the Triskel Pyramid<br />
from Waterford, a raw goat’s milk cheese and the Dilliskus from<br />
Kerry, with an extra saltiness provided by the addition of Dillisk<br />
seaweed.<br />
And, do not forget: “Cheese digests all” - as written by James<br />
Joyce, Ulysses (1922)<br />
38 Gas�tron�ø�mad
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