Saturday, March 19, 2011

New Irish

Glebe Brethan is a thermophilic cheese made from unpasteurised Montbeliarde cow’s milk at the Tiernan Family Farm, Dunleer, Co Louth. The Montbeliarde breed originates in the Jura region of eastern France and is used for its rich nutrients in Comté production. David Tiernan has only been making Glebe since 2004. It is an astonishing achievement to have developed a cheese of this calibre in such a short time. This Gruyere / Comté-style cheese is made in 45 kg wheels and aged on spruce timbers for between 6 and 18 months. The natural rind develops over time and as the cheese is turned and salted by hand. The flavour is rich and fruity with herbal, floral notes and occasional hints of cellar where the rind flavours have penetrated the paste. It is often punctuated by pleasantly bitter notes of chicory. With age the paste develops meaty undertones and a distinctively nutty finish.

Glebe is made on a very small scale and is sold exclusively on the Irish market. David produces just two wheels per day and only during the summer months. He does all the work himself from start to finish – including mlking his herd of pedigree cows. David is a brilliant and fascinating character. Ask him a question and the answer with generally begin with: “Well, I’ll tell you, there’s a story behind that....”

Try Glebe with an oaked French chardonnay or the oxidative Savagnin-based wines of Franche-Comté.

For more information visit

Lucy Noami Moylan.

Thanks to Lucy for her contributions. We are delighted to have her and hope to bring her back in the future, maybe a post in Irish? For now, those are just six of the most amazing Irish cheeses around. There are more around and you should try them all. Consider a trip to Ireland and support local agriculture.

Best, Lactography.

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