The Great Room Restaurant is renowned as one of Northern Ireland’s most extraordinary restaurants, from its exceptional Victorian interior to the innovative dishes presented in our carefully considered menus; our cheese board is no exception to this offering. Comprising of a carefully curated selection of Irish cheeses, served with chutney and crackers, this is the perfect way to complete any meal in The Great Room Restaurant.
Want to know more about our cheese offering? Allow us to take your taste buds on a gastronomical journey.
Coolattin Cheddar is a variety of Irish cheese produced by Tom Burgess for over twenty years on his farm in West Wicklow. Tom’s motto is ‘from pasture to cheddar the same day’, which ensures that only the freshest milk is used to produce the cheddar. This handmade cheddar is coated with red wax, offering a characteristic appearance to match its distinct flavour, which is sweet and fruity when young, with a more complex nutty note as it ages. It pairs well with Bordeaux blended wines and cider.
Brewer’s Gold is a semi-soft, rind-washed cheese produced by Knockdrinna Farmhouse Cheese and made using organic milk from the Little Milk Company. This milk has a much richer and creamier taste, as well as a very subtle grassy aroma, which can be picked up on in the cheeses produced with it. These cheeses are washed by hand every 2-3 days in Irish craft beer to create a rich and creamy result with subtle hoppy flavours and a bright amber rind.
Knockdrinna Kilree Goat’s Cheese
The cheese has a rich golden colour, which is developed totally naturally by rind washing with white wine, salt and water. Beneath its fine orange, leathery rind is a smooth, rich pale ivory interior that breaks rather than crumbles into large flakes. The flavours are complex yet well-balanced, with a hint of almonds and marzipan.
Cratloe Hills Sheep's Cheese is an Irish cheese that has been produced by Sean and Deirdre Fitzgerald at their farm in Brickhill, Co. Clare since 1988. It is the first sheep's cheese to be produced in Ireland. Their hard cheese is made using vegetarian rennet and pasteurised sheep's milk sourced from their own flock of Friesland ewes. It has a semi-firm texture with small holes throughout, with flavours varying from mild, sweet and apple notes when young to a more robust and complex flavour as it ages.
This little circle of cheese has an amazing story. The Kearney Cheese Company was established in 2010, with their first cheese produced in a kitchen pot near Kearney village, County Down. Inspired by the local landscape, it evokes images of the dry-stone walls and old windmills around the southern tip of the Ards Peninsula. It has a rustic texture, a blue grey rind and round shape, and a creamy interior with blue streaks. The taste is creamy, fresh and a little salty with a piquant blue finish.
If you want to try a different Irish blue, try some of Mike Thomson’s ‘Young Buck’, a roguish, raw-milk hero of a cheese made in Newtownards, Co. Down. Young Buck is a blue, unpasteurised, cow’s milk cheese made to a similar recipe to Stilton. It is creamy and subtle with a blue taste, along with the sweetness of the milk. It is aged for three to four months.
Carrigbyrne Humming Bark
Humming Bark is made by Carrigbyrne Farmhouse Cheese in Adamstown, Co. Wexford, Ireland. Aged in spruce bark, and produced with only the finest milk, this is a semi-soft cheese with a strong nose and full-flavoured taste; it has already been awarded Reserve Champion at both the Irish Cheese Awards and the British Cheese Awards in 2014. Not for the faint hearted and a connoisseur’s delight, this particularly pungent cheese is a delicious new member of the Carrigbyrne line up.