Corrib Cake

250+ Guests

Morbier: Semi-soft, raw cow’s milk cheese. Fruity upfront with a light creaminess, finishing with a persistent, and slightly cow-y pungence.

Schnebelhorn: Firm, raw cow’s milk cheese. A pronounced level of Alpine cheese spiciness, balanced by tremendous butter & cream. It’s texture is creamy with small Tyrosine crystals.

Delice: White mould rinded cheese with a pillowy texture. Delice is a buttery, lightly salty, soft spreadable cheese – a perfect addition to a cheese board and cheese loved by all. 

Durrus: 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.

Carrig Bru: Light and buttery with hints of cream, earth, and a slight ale finish. Carrig Bru has a semi-firm texture and natural rind developed in Sheridans Cheesemongers maturing room.

Langres: Wash rind, cow’s milk cheese. Powerful, penetrating aroma which belies the mild flavour of the cheese itself. The firm, yet supple paste is creamy and slightly salty, whilst the orange rind lends a pungent farmyard note to the proceedings.