So, I finally got around to properly trying some Irish cheese the other weekend. Heard people talking about it, you know, how it’s different, maybe better than the usual stuff you grab without thinking.
Decided to make a bit of an effort. Didn’t just pick up the first block I saw in the supermarket. Went to that slightly fancier deli place downtown, the one where the staff actually know what they’re talking about. Spent a good ten minutes just looking at the cheese counter. Overwhelming, really. So many different shapes and wrappers.
Ended up choosing two kinds to start. Wanted a classic cheddar type and something a bit different. Grabbed a block of mature Irish cheddar, farmhouse style, looked dense and properly yellow. The label said something about being aged, so thought that sounded promising. Then, took a chance on a soft blue cheese, I think it was called Cashel Blue? The fella behind the counter recommended it, said it was creamy, not too aggressive like some blues can be. Sounded like a safe bet.
Got them home. Unwrapped the cheddar first. You could smell it straight away, sharp and inviting. Cut a slice. It was crumbly, not smooth like the processed stuff. You know, it breaks apart nicely. Had it just as it was, then on a plain cracker. Really good flavour. Strong, tangy, left a nice taste. Definitely felt like proper cheese.
Then, tackled the blue cheese. Always a bit hesitant with blue, honestly. Had some bad experiences years ago. But this one looked different. Cut into it, and it was genuinely soft, almost spreadable. Tried a tiny bit first. Wow. The guy was right. It was creamy, had that blue tang, but it wasn’t overpowering. Quite smooth, actually. Paired it with a slice of pear I had lying around, worked brilliantly.
It’s funny, you get stuck in your ways, buying the same old cheese week after week. Never really thought much about where it came from. This Irish stuff, though, it felt like it had a bit more character. Made me think about all the other types they must have.
- Like, what about their goats’ cheese?
- Or smoked varieties?
- Are there really old, hard cheeses too?
Suppose it’s like anything, there’s a whole world out there if you bother to look. Didn’t expect much, just thought I’d try something new. But that cheddar was genuinely impressive. The blue was a pleasant surprise too. Glad I stepped out of the usual routine. Might have to go back and explore some more next time I’m feeling adventurous.
