Irish Pub Cheese Recipe (2024)

FAQs

What kind of cheese is pub cheese? ›

Pub cheese is a spreadable dip made from cheese, beer, and spices. Cheddar and Gouda are frequently used in pub cheese, and the addition of cream cheese helps make it more spreadable.

Serving ideas for pub cheese:

After garnishing with chives, we love serving this with hard or soft pretzels (homemade, maybe?), but pretzel bites work too. Honestly, there's not a lot that doesn't go well with this dip: try everything from crackers to toasty bread to grapes.

Cashel Blue

Ireland may be referred to as the Emerald Isle, but when it comes to cheese, the Irish are definitely seeing blue. According to Sheridan's, Ireland's largest cheese retailer, Cashel Blue is the country's most popular cheese.

It Starts With the Cows

Ireland is known for having one of the longest grass growing seasons in the world, which means its cows are able to graze on yummy, healthy grass, for more days a year. This grass is free of growth hormones and full of beta-carotene, which makes Irish cheese more flavorful (and colorful).

Pub cheese is a type of soft cheese spread or dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. While beer cheese is made with beer, pub cheese can be made without alcohol. Pub cheese is a traditional bar snack in the United States.

Store in the fridge, tightly covered, for up to 10 days.

This cheese will have a beer flavor so use whatever you really like. You can serve this cold or warm. If you're serving it warm, just slowly warm it over low heat whisking constantly, or in the microwave, heating 1 minute at a time, stirring between sessions until it's warm. I usually serve mine cold as a spread.

Can you melt pub cheese? Yes, if you're using store-bought, refrigerated pub cheese, you can gently warm pub cheese to transform it from a thick spread into an easy, breezy dip, perfect for dunking crackers, chips, pretzels, vegetables, or if you're ready for the derision of your peers, your entire face.

Cashel Blue: The first Irish blue cheese, Cashel Blue is modeled after French Fourme d'Ambert. A semi-soft farmhouse cheese, Cashel Blue is an award-winning cow's milk product made on the Grubb family's Beechmount Farm in Tipperary Ireland.

What is the smelly Irish cheese? ›

Ardrahan cheese—made by the grandmother of the movement, Mary Burns—is a decadent puddle of earthy, funky cow's milk that might smell like fresh manure and an overflowing sewer, but tastes like as if bacon and butter made sweet, sweet love.

The cheese is made from Irish milk, which comes from Irish cows that eat Irish grass and drink Irish water. They live in the environment of Ireland, its wind, its sun and its rain. All of these factors effect the flavor of the milk which is used to produce the cheese.

Tipperary Irish Castle is a rich and creamy Gouda type cheese with smooth undertones. It is made with the finest milk from grass-fed cows. This cheese will make a great compliment on your next cheese board with fresh fruits and pairs nicely with a crisp white wine like Sauvignon Blanc.

In cheeses like Cheddars, those crunchy bits are more commonly calcium lactate. This is where lactic acid and calcium combine to form calcium lactate crystals. Whilst this crystalline texture is not historically found in cheddars, there has definitely been a rise in its popularity.

Pub Cheese® by Président® Sharp Cheddar

We age our cheddar for 9 months and then expertly combine it with milk and cream. These simple ingredients produce a well-rounded spread with high aspirations to be a party favorite.

Most commonly served with crackers and veggie sticks it is a quintessential American pub grub. The roots of this popular delicacy are in New England. It is widely accepted that similarly to Kentucky beer cheese, pub cheese was invented to encourage patrons in pubs and bars alike to order more beer, hence the name.

Industrial processing of hard cheeses can be very demanding, as it may require intense handwork for long periods, as well as good logistics (space) throughout the long ripening period. Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, Emmental, and Mimolette are some of the most popular hard cheeses.