10 Irish Cheeses to Try for St. Patrick’s Day
10 Irish Cheeses to Try for St. Patrick’s Day
St. Patrick’s Day offers a timely opportunity to spotlight one of Ireland’s strongest food sectors: dairy. With its temperate climate, grass-based farming system, and deep agricultural roots, Ireland has built a global reputation for quality milk and cheese. On March 17, beyond the stout and soda bread, an Irish cheese board feels less like an accessory and more like a natural extension of the celebration.
From established farmstead producers to a new generation of artisan makers refining traditional styles, Irish cheese reflects both heritage and forward momentum. Here are ten cheeses that showcase the range and craftsmanship shaping Ireland’s dairy landscape today.
1. Cashel Blue
Produced by Cashel Farmhouse Cheesemakers, Cashel Blue holds the distinction of being Ireland’s first farmhouse blue cheese, introduced in 1984. Made with milk from the Grubb family’s Friesian herd in County Tipperary, it offers a semi-soft texture and balanced blue character with mineral undertones. Younger wheels present a firmer body and brighter tang; with age, the paste softens and the flavor becomes more rounded. It’s often described as a creamier alternative to Stilton.
2. Young Buck
Crafted in Northern Ireland by Mike Thomson, Young Buck draws inspiration from historic Stilton-style methods. Production remains hands-on, from ladling and draining curds to individually piercing each wheel to encourage even blue development. The result is a slightly softer, more supple blue with gentle mushroom notes along the rind and a clean, citrus-leaning finish.
3. Gleann Óir
Made by Cooleeney Farm, Gleann Óir—meaning “Golden Vale”—references Ireland’s prime dairying region spanning Tipperary, Cork, and Limerick. This natural-rinded goat’s milk cheese is matured for up to nine months, developing layered savory notes while maintaining a subtle sweetness from the milk. It pairs well with Irish cider or aromatic white wines such as Viognier.
4. Cooleeney Farmhouse Cheese
Also from Cooleeney Farm near Thurles in County Tipperary, this soft, bloomy-rind cheese is produced by the Maher family, fourth-generation dairy farmers. Made with milk from pedigree Friesian cows, it has a yielding texture and earthy nuances—often described as oak and mushroom—that deepen with maturation.
5. Cahill’s Original Irish Whiskey Cheddar
First developed in 1982, this cheddar incorporates Irish whiskey directly into the curd. Originally produced for seasonal celebrations, it is now widely available year-round. The marbling technique creates a visually distinctive wheel, while the whiskey contributes warmth and aromatic complexity alongside the cheddar’s natural sharpness.
6. Claddagh Bó
A line of Irish cheddars produced for export markets, Claddagh Bó cheeses are made with grass-fed cow’s milk by the O’Doherty family in County Limerick. The name references both the Claddagh ring and the Gaelic word for cow. In addition to traditional aged cheddar, the range includes porter- and whiskey-infused variations.
7. Kerrygold Aged Cheddar
Produced under Ornua (formerly the Irish Dairy Board, established in 1961), Kerrygold Aged Cheddar is among Ireland’s most internationally recognized cheeses. Made from grass-fed cow’s milk, it is known for its savory depth and subtle butterscotch notes, reflecting Ireland’s long-standing cheddar-making tradition.
8. Ardrahan
From Ardrahan Farmhouse Cheese in County Cork, Ardrahan is a semi-soft washed-rind cheese shaped by Ireland’s damp maritime climate. During maturation, the rind is washed with brine to encourage surface development. The finished cheese is aromatic, with savory, meaty notes and a supple interior.
9. Carrigaline Beech Smoked Cheese
Produced by Carrigaline Farmhouse Cheese in East Cork, this semi-soft cow’s milk cheese is gently smoked over local beechwood. The process imparts a delicate smokiness while preserving a buttery, mild character. Its texture is comparable to Havarti, making it versatile for both cheese boards and hot applications.
10. Smoked Gubbeen
Made at Gubbeen Farm, this cheese emerged during Ireland’s 1970s artisan revival, a period when only a handful of small farms were producing non-industrial cheeses. While Ireland’s dairy sector was thriving commercially, artisan diversification was limited. Smoked Gubbeen reflects that shift toward farmhouse production, combining traditional dairy farming heritage with small-scale cheesemaking innovation.
As St. Patrick’s Day approaches, these cheeses highlight the breadth of Ireland’s dairy expertise—from farmhouse blues and washed rinds to globally recognized cheddars. For retailers, cheesemongers, and home hosts alike, they offer a practical way to bring Irish agricultural craftsmanship to the table on March 17.
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