Irish Raw Milk Cheese Presidium ( IRMCP) – Slow Food
Taste Workshop - Friday 26th February 2010 at 7pm
1st Floor, Donnybrook Fair, Morehampton Road, Dublin 4.
Taste Workshop, followed by informal cheesemaker tastings
The Presidia members will host a taste workshop to showcase their cheese to the public in Donnybrook Fair.
An
opportunity to taste several wonderful raw milk Irish cheeses as well
as an explanation of the work of Slow Food, particularly in relation to
Slow Food Presidia.
The workshop will include guided tastings of the IRCMP cheeses. There will be an introduction to 2 proposed Irish Presidia: Native Irish Black Bee Honey & Fresh Blood Black Pudding. Afterwards, there will be a chance to informally meet the producers and cheesemakers, and have a glass of wine!
Cost: €10 per person (€7 for Slow Food Members)
€5 from the fee will be donated to the Haiti Oxfam Appeal
Speakers:
Kevin Sheridan, Sheridans Cheesemongers
Cristiano De Riccardis, Organoleptic Taste Expert, Slow Food Italy
Dr. Prannie Rhatigan, Slow Food Presidia Manager
Aoife NicGiollacoda, Irish Bee Keepers Association
Guest Chef
IRMCP Cheeses
Durrus, Cooleeney, St Gall, Bellingham Blue, Mount Callan Cheddar, Glebe Brethan,
Drumlin, Diliskus, Béal, St. Tola
The IRMCP encourages and supports raw milk cheese producers throughout Ireland and seeks to widen appreciation for this product and celebrate the distinctive merits of Irish raw milk cheese, the environment from which it springs, its artisans and its varied styles of production.
Places are limited, so please book in advance with Elisabeth Ryan
