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Two exceptional cheeses take center stage in this month's curation, each steeped in Irish tradition and craftsmanship. Complemented by a diverse ensemble of meats and accompaniments from various origins, each bite offers a tale of diverse influences converging for a truly memorable tasting experience.
Indulge in a tasting experience that pays homage to the artistry and tradition of Irish cheese-making.
A true Irish gem, Claddagh Bó is an Irish farmhouse cheddar. You'll get to experience one of two varieties— A cheese handcrafted in original Irish Porter stout giving both a deep flavor and beautiful marbled look, or a cheese laced with single malt Irish Whiskey giving a distinctive, strong and bold flavor.
Both cheeses are made by the O’Doherty family at their award-winning Old Irish Creamery located in County Limerick on the west coast of Ireland. Produced using grass fed milk and delivering superb taste and texture, these represent the very best of the cheesemaking traditions of the Emerald Isle.
Originating in the Coolea region of Cork County, Ireland, this genuine farmhouse delight is a testament to tradition and family craftsmanship. Beginning in 1979 as a husband and wife's hobby, Coolea quickly became an award-winning cheese.
Drawing inspiration from a Dutch Gouda recipe, Coolea presents a delightful blend of slightly sweet, milky, caramel, butterscotch, and honey flavors.
Made with pasteurized cow's milk.
These meats have been carefully selected to perfectly complement the rich flavors of our Irish cheeses for a culinary journey that transcend borders.
Bresaola is a beef proscuitto. This meat has its roots in the Valtellina valley of Northern Italy. Bresaola undergoes a meticulous 90-day curing and drying process.
Bresaola has become a distinctive item gaining popularity, especially in Ireland's culinary scene where beef is the primary meat of choice. Its lean and tender profile pairs seamlessly with the bold and flavorful Irish Porter Cheddar.
This classic jumbo salame, combining coarsely chopped meat with garlic and whole peppercorns, is a nod to hearty Irish flavors. It was selected for its versatility and compatibility with the Irish Porter Cheddar and Coolea.
The tangy dry-cured meat showcases the artisanal craftsmanship of a San Francisco-based Italian cured meat maker. Originating from the Piedmont region of Italy in 1870, Molinari brings a century-long legacy to your charcuterie board.
To complement our distinguished Irish cheeses, we've gathered a diverse ensemble of pairings to elevate your tasting experience.
A popular condiment in Irish households, we've selected a stone ground mustard that boasts a pleasant rounded acidity derived from Apple Cider Vinegar. Tailored specifically for cheese, it adds a zesty and flavorful touch to the tasting experience.
These roasted walnuts offer a unique connection to Ireland's agricultural history, being one of the select few types of fruiting trees that have thrived in the country for centuries.
These particular walnuts are homegrown, being both harvested and roasted in the United States. Whole and lightly salted, they boast a well-balanced symphony of toastiness and nuttiness.
Dried Bing Cherries make a delightful addition to this curated kit, offering a palate-pleasing combination of softness, sweetness, and tartness.
Carefully chosen to bring a burst of contrasting flavors and textures, these cherries serve as a harmonizing element with natural sweetness counteracting the umami-forward notes prevalent in the cheeses, while the tart undertones add a refreshing zing.
While drink pairings are ultimately a matter of personal preference, we invite you to consider our recommended pairings as a starting point for your tasting experience. Cheers!
A classic choice, the tannins and structure of a Red Bordeaux, such as Cabernet Sauvignon or Merlot, can complement the richness of the Irish Cheddar with Porter.
The bold and peppery notes of Syrah pair particularly well with the robust flavors of the Irish Cheddar with Porter, enhancing the overall tasting experience.
If you prefer white wine, a Sauvignon Blanc with its crisp acidity can be a refreshing choice, especially with the Coolea, cutting through the cheese's richness.
A full-bodied, oaked Chardonnay can work well with both cheeses, balancing the richness of the Irish Cheddar with Porter and harmonizing with the nutty and caramel notes of the Coolea.
The roasted malt and coffee undertones complement the savory richness of the Irish Cheddar with Porter. Its crisp bitterness provides a cleansing effect between bites.
The ale's moderate bitterness contributes to a balanced palate. Its malty sweetness and subtle caramel notes, pairs particularly well with the butterscotch flavors of the Coolea.