Skagit Food Co-op blog:

the Cheese Whisperer

The Cheese Whisperer: Sweet Skellig

SkelligA new cheese has arrived at the Co-op’s Cheese Island just in time for St. Patrick’s Day – Kerrygold Skellig Irish Cheddar. Another wonderful offering from the Kerrygold company’s line of cheeses, all of what are made from hormone and antibiotic free milk supplied by small Irish dairy farms with hormone and cows that graze on pasture year-round. This results in wonderfully rich and tasty milk to make natural aged cheeses.

Back to Skellig, an aged white cheddar named for the Irish island of Skelligs Islands, located 12 km from the mainland of County Kerry, Ireland. The islands are a UNESCO World Heritage Site and include an early Christian monastery and a thriving population of gannets and puffins.

With a careful balance of tang and sweetness, Skellig has a semi-firm texture, perfect for slicing, cubing or grating. If you can resist eating all the cheese directly from the packaging it can be a gem in the kitchen. Add it to salads, grilled burgers and sandwiches, mac-n-cheese or soups. Or pair with jam on toast or a slice of fruit pie for a sweet and salty twist.

Try the following recipe for Skellig Bruchetta, adjust toppings to preference:

Ingredients:

  • 1 Breadfarm Olive Baguette
  • 4 oz. Kerrygold Skellig Cheddar, shredded or diced
  • Fresh basil, rinsed and torn
  • Sundried tomatoes or sliced fresh tomatoes
  • Cracked black pepper to taste
  • Handful of your favorite toasted nuts: almonds, walnuts or pine nuts do nicely
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. balsamic vinegar

Directions:

Serve warm or cool. For a warmed version, heat oven to 350 degrees F. Slice baguette and arrange on baking sheet or plate. In a large bowl place cheese, basil, tomatoes and nuts. Dress with olive oil, vinegar and pepper until mixture is coated. Top slices of bread with bruschetta mixture. If cooking in oven, bake for 5-10 minutes until cheese is melted. Enjoy as a quick appetizer, snack or meal in itself!

Pair this hearty curd with a rich brew, such as Eel River’s Organic Raven’s Eye Imperial Stout, Organic Secession Cascadian Dark Ale from HUB Brewing or Anderson Valley’s Boont Amber Ale.

Posted by Claire

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.