Suir Cake

100-120 Guests

Mount Leinster Cheddar: A cheddar cheese made by Tom Burgess in Tullow, Carlow from his own herd. The cheese is made only from summers milk and aged to approx. 14 months. Creamy texture, mellow fruity flavour with a nutty aftertaste.

Délice de Bourgogne: Soft, double cream, pasteurised cow’s milk cheese. Surrounded by a white bloom rind smelling faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream.

Fourme D’ambert: With its delicate flavor, its fragrant notes with aromas of undergrowth and a very soft and round taste, Fourme d’Ambert stands out from all blue cheeses. The sweetness of the Fourme d’Ambert allows it to adapt to all the key moments of the meal; on a beautiful cheese platter but can also be combined with many savory or sweet dishes.

Durrus Mini: Semi-soft, washed-rind Irish Farmhouse cheese with a delicately pungent flavour. The aroma is one of hay, undergrowth and wet soil, in short it smells of the hillside in Coomkeen. The flavour is long, round and earthy, a flavour which is uniquely and unmistakably Durrus.

Valencay Goats: Valençay has a pyramidal shape and natural rind mould coated with a mixture of charcoal and salt. The paste is white/ivory with a fondant texture growing firmer with age. Valencay can range from light and fresh at a young stage with growing aroma of hazelnuts or peanuts, dried fruits and mushrooms as the cheese matures.