Time for Irish cheese

The inevitable departure of Mardi Gras isn’t nearly so painful this year since it’s late date means St. Patrick’s Day follows close behind. Thankfully, our fair city co-opted this holiday 26 years ago when the Wearin’ of the Green Parade was first founded, an event that’s exploded in popularity and provides a great excuse to establish Irish food and drink traditions, no matter how tenuous the personal connections to the mother country may be. Personally, I claim Ireland by way of Vienna Beef, since my parade menu includes Chicago dogs and their requisite seven toppings. But leading up to big day, here’s what’s on my mind: beer and cheese. I love a kind of Louisiana ploughman’s lunch – a plateful of big flavors that would suit burly farmers: cheese, smoked sausage, pickled okra and beer.

As for Irish cheese, Kerrygold cheeses and butter are usually in good supply right now. My favorite is the Dubliner with Irish Stout, a big, creamy cheese with a smooth, powerful finish. The producer’s Ivernia is also a great choice and provides good contrast. This cheese has a harder texture, (think Manchego) and terrific nuttiness. The two deliver well alongside an ale or stout. Kerrygold’s newest cheese, the Duhallow Farmhouse, is semi-soft, mild and slightly floral. It works well with a summer wheat or lighter ale.

Aged goudas also work well with beer, as do English cheddars.

Play around with cheese and beer; it’s an old tradition worth exploring, and let us know what you come up with.