Blessed are the cheesemakers, or at least they will be come Saturday 5 April for the next installment of Biabeag’s Real Food series of events at Highbank Orchard in Kilkenny. Kick off is 6pm and the event runs around 2 hours or so.
Last time out the focus was on real bread and the night proved a roaring success. You can catch my own post on it here. So who’s involved this time?
St. Tola, Irish Organic Goat Cheese, Co. Clare
This time around, it’s all about cheese. Present on the night will be Siobhan Ni Ghairbhith of St Tola: Irish Organic Goat Cheese in Co. Clare. There’s a lovely writeup in the McKenna’s Guides which goes like ““The West Clare land is reflected in the cheeses,” she said, but it would be more accurate to say that she is able to get the cheeses to reflect the West Clare land, that rainy, boggy, beautiful part of the country. With every piece of St Tola you get stored-up sunshine, and stored-up rainfall, and stored-up nature. The cheeses can seem to taste entirely elemental, for Ms ni Ghairbhith uses organic methods, and doesn’t pasteurise her milk. Nothing gets in the way of bringing grass and nature and naturalness into the cheeses.”
Coolattin Cheddar, Co. Wicklow
Tom Burgess of Coolattin Cheddar (mature raw milk cheddar), Co. Wicklow joins the fold as a producer of mature raw milk cheddar. Tom’s route is ‘pasture to cheddar the same day’ and has been producing top quality milk from his pasture fed cows in Tullow for twenty years. Read more about Tom’s process here.
Knockdrinna Farmhouse Cheese, Co. Kilkenny
Completing the trio on stage will be Knockdrinna’s Helen Finnegan, based in Stoneyford, Co. Kilkenny. If you’ve never tried any of the Knockdrinna range, start with the Snow and work your way out from there, it’s an ever-present in the fridge at Chez McGuire.
What Happens On The Night
What happens on the night will be anyone’s guess, but you’re going to get to hear the stories behind three passionate food producers and likely get to sample their goods. There’s also a chance to stock up on supplies too, both from the producers and from Highbank who have some kick ass syrups and ciders.
The first night brought such a good buzz about the room at Highbank, the producers lively, engaging and honest in sharing the stories that have got them to where they are today.
If you want to be in the audience for the night, grab a ticket here. They’re only a fiver, are *very* limited, so don’t go leaving things to the last minute to grab a ticket.
In a nutshell: a night of stories and sampling with some of Ireland’s leading cheesemakers, in Kilkenny, for a fiver, on Saturday 5 April. Job done.