Those of you with a critical eye may be thinking that I’m frying up way too much cheese lately, as this recipe follows hot on the heels of last week’s St Tola Ash Log and Wild Leek Fritters. I would counter that there is no limit on how much cheese you can fry.
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If there’s one Irish cheese that seems to deserve an automatic place on any St Patrick’s Day platter, it may well be this one. Second out of the Pong Cheese Irish Selection Box I was sent to review is Cashel Blue, which is named after the ‘Rock of Cashel’, the medieval castle where St Patrick is said to have started converting the pagan Irish to Christianity, using the three-leafed shamrock as a metaphor for the Holy Trinity.
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Writer G. K. Chesterton once wrote that ‘poets have been mysteriously quiet on the subject of cheese.’ It could also be said that, in comparison to Welsh, Scottish and English, this blog has also been somewhat tight-lipped on the particular subject of Irish cheese. Not entirely – Brewer’s Gold and Coolea have both featured – but still, some work to be done to redress the balance. So, with St Patrick’s Day just around the corner, when online cheese specialists Pong Cheese asked me if I’d like to review their Irish Selection Box, it seemed positively serendipitous.
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I seem to have gone a bit forage crazy, or as crazy as you can when you live in the proverbial concrete jungle. One plant that isn’t fussy about the air quality or proximity to rolling hills is nettles (although I read that if you live in the US, you have to buy them from special hippy stores – is that really right, Stateside folks?) I tried the blue cheese and nettle combination last year when I made Blue Cheese and Nettle Drop Scones and it was surprisingly good; the herbal, slightly fizzy taste of the nettles complementing the tang of the blue cheese.
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