For centuries, the Irish have dedicated themselves to the craft of farmhouse cheesemaking. Today, by combining creativity and innovation with respect for traditional craft and simplicity, Irish cheesemakers are at the forefront of a new and diverse food culture.

 

What makes a cheese a farmhouse cheese? Traditional farmhouse cheese is made using milk from the cheesemakers own herd. (talk about local!) This style of cheesemaking allows for the suble flavours and aromas that can be found only when using milk from a specific small area with it's own individual flora, climate and geneology. Because the milk is regional and farm specific, each cheese is unique and varies with the seasons. To learn more, visit the Irish Farmhouse Cheesemakers Association website. 

 

During the month of March, we'll be featuring a few of our favorite Irish Farmhouse cheeses. Among them are: Bandon Vale, a delightfully tangy cheddar with a black wax rind; Cahill Porter, a bold cheddar from County Limerick that is pressed with port beer resulting in a uniqe mosaic pattern; Cashel Blue, a full flavored semi-soft blue veined cheese made from a single farm in Tipperary, Ireland.

 

Stop by and taste the delicous farmhouse cheeses of Ireland and receive a hearty "Sláinte!" from our Venissimo family cheeseheads!

 

 

Have you ever wanted to host your own fondue party, but didn't know where to start? Not to worry! Venissimo has made it super easy for you to create the perfect fondue party right in the comfort of your own home. We've created the perfect recipe guaranteed to make you the hostess (or host) with the mostest!

 

FONDUE (serves 4-6)

 

2 lb swiss-style cheese, grated

4 tbsp cornstarch

2 garlic cloves

2 cup dry white wind

2 tbsp lemon juice

2 tbsp fruity brandy, such as kirsch

1 tsp dry mustard

1 nutmeg to taste

favorite dippers: baguette, apples, veggies, ham

 

Toss the cheese with cornstarch. Rub the fondue pot with garlic. Bring the wine and lemon juice to a gentle simmer over medium heat. Gradually stir in the cheese, a handful at a time. Once smooth, stir in brandy, mustard and nutmeg.

 

If the fondue is too thick, add a little wine. If the fondue is too thin, mix a little wine with another teaspoon of cornstarch to make a slurry, and then add to the simmering cheese. Place pot over low flame and enjoy...

 

P.S. In Switzerland, if you drop your dipper in the fondue, it's customary to kiss the person to your left!

As assistant manager and Event Coordinator Extraordinaire, Rasmi bubbles over with passion and excitement about everything cheese. Her effervescent personality shines when discussing cheese with customers and fellow cheeseheads. Her newest endeavor as Venissimo's Event Coordinator and Personal Fromager has her sharing her passion both in the shop and at various locations around town. If you're interested in hosting a party with a fun & knowledgeable fromager, she's the girl to call!

 

When asked what she loves most about hosting cheese parties here's what she had to say:

 

"I love sharing the experience of cheese and forming long-lasting friendships with everyone I meet. Pairing new cheeses, educating people about the deliciousness of cheese, and watching the delight on people's faces is a really fun! I often refer to it as cheese therapy!  Oh, and I love the social aspect of the cheese parties. We always have a ball tasting cheese, drinking wine and simply enjoying life!"