“Happy St. Patrick’s Day!”

 Shepherd’s Store – Tipperary, Ireland

Pasteurized, sheep’s milk

About: “Shepherd’s Store is a seasonal product, it is made only between the months of February and September and is aged for a minimum of 6 months.  It takes 30 sheep one day to produce enough milk to make a single wheel of cheese.  While maturing Shepherd’s Store is hand washed and turned once a week for 6 months, until it reaches a balance flavor and is ready for you to enjoy!”

Shepherd’s Store offers a firm yet delicately creamy texture with full, yet not strong flavor, combining a complex mix of both savory and gentle, sweet notes.  Creamier in style than Manchego or Pecorino, this is a distinctly Irish traditional farmhouse cheese” www.cashelblue.com/blue-cheese/shepherds-store.

Mossfield Organic – Offaly, Ireland

Pasteurized, cow’s milk

About: “Mossfield Organic is a mild creamy cheddar type cheese made by Ralph Haslam of Mossfield Organic Farm, Co. Offaly, Ireland. It is a cooked, pressed cow’s milk cheese sold at various stages of maturation; six, nine or twelve months. When young, the cheese is fresh, lactic and mild. But with age it becomes drier and crystalline with an intense tangy aftertaste and nutty aftertaste” www.cheese.com/mossfield-organic/.

Gleann Oir – Tipperary, Ireland

Pasteurized, goat’s milk

About: Gleann Oir is a mature goat’s milk cheese, semi-hard with a sweet and nutty flavor through the rind and earthy hints of cellar.

The makers of Gleann Oir, the Maher family, pride themselves in the quality of the milk from their pedigree herd. Mahers know that it takes the best of lush green grass to produce this milk, and in Cooleeney there is lush green grass a plenty. The Maher family produce a range of artisan cheeses from cow and goat milk” www.tipperaryfoodproducers.com.

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For those of you with the added Charcuterie of the Month:

Uncured Boneless Pit Ham from Tender Belly – 100% Berkshire Pork, naturally uncured, Applewood Smoked