Skagit Food Co-op blog:

the Cheese Whisperer

Irish Bacon Cheddar Dip

oscarcheddarThe latest temptation at the Co-op’s Cheese Island takes a turn for the poetic: Oscar Wilde Aged Irish Cheddar. Oscar Wilde was a witty writer who dazzled the British Isles with his poems and prose in the later half of the 1800s. During his lifetime, he was also believed to be an expert on food and wine. In addition to a host of memorable quotes, he famously said: “I can’t stand people who do not take food seriously.” Celebrate his life and work with this semi-dry, tangy, aged  cheddar made in the Irish dairy heartland of County Cork.

With a distinct buttery tang and mineral-rich grassy flavor, Oscar Wilde cheddar is a sharp, extra aged cheddar suitable for adding to many recipes or enjoying simply with a good hunk of bread, some sliced fruit, and your favorite wine or ale. Spice and sweetness accent the creamy notes of this cheddar, so try it crumbled over apple cobbler for a simply divine experience. Or use it in your favorite cheese-based dishes, read on for a simple Irish Bacon Cheddar Dip Recipe.

Oscar Wilde cheddar also makes an excellent companion to dark beer and red wine. Refresh your palate and pair this delightful tangy cheddar with the rich, roasted flavors of Pike Brewing’s 5X Stout, Ninkasi’s Vanilla Oatis Stout, or the classic Samuel Smith Oatmeal Stout.

Oscar Wilde Aged Irish Cheddar is on sale for $7.99lb until March 28. 

 

Irish Bacon Cheddar Dip Recipe

Ingredients:

  • 6 oz. cream cheese, softened
  • 1 1/2 cup sour cream
  • 2 cups grated Oscar Wilde cheddar cheese
  • 1 cup bacon (6-8 slices), crumbled
  • 1/3 cup kale, finely minced
  • 1/3 cup green onions, chopped

Directions: Heat oven to 375 degrees F. Combine all ingredients by hand or food processor in baking dish. Bake for 30 minutes, until top is slightly browned. Serve with tortilla chips, bagel chips, rice crackers, fresh vegetables, or sliced bread.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.