Truth be told, I’m not a huge fan of blue cheese—it’s far to funky for my taste. The one exception, though, is Cashel Blue, crafted right in the historic town of Cashel, Ireland. The finish is so smooth and bright that it goes beautifully with apples or crumbled in a salad.
When traveling with a group through the country, we visited the factory and got to meet the company’s owner—as I reported in the pages of Pizza for Good:
“As research for the book, we had a tour of the Cashel Blue factory in Fethard, County Tipperary, and we learned that the iconic maker of blue cheese is led by the family’s second generation, Sarah and Sergio Furno. The milk used to craft Cashel Blue comes from the company’s herd of pedigreed Friesan cattle.”
So why not celebrate St. Patrick’s Day by making an Irish pizza? When writing PFG, I was explaining the “Cashel Rock” recipe chapter to a friend of mine. “Irish pizza?” he remarked, incredulously. “There’s no such thing.”
“Exactly,” I replied.
The pizza is decidedly low-tech, incorporating a sauce I had while over there, and two cheeses: the aforementioned Cashel Blue and any cheddar with marbled stout. But you have to buy the book to get the full recipe! As a bonus, you’ll get some snazzy photography and a Irish history lesson from author, Ireland scholar and professor Dr. Debbie van Tuyll.
Happy St. Patrick’s Day and make it a great week. Coming this week: “Only Child II: Gorgeous Gougères,” complete with video intro and full recipe.
Enjoy! – WP
Make fresh. buy local. raise money. #GoodRising