Cheese
Nutrition advice to savour
It is thought that cheese-making originated in the Middle East 7,000 years ago and, today, cheese comes in a significant variety of shapes, textures and flavours. While the process of cheese-making determines much of its flavour, the quality of the milk is also hugely important.
Cheddar cheeses have long been an essential part of the Irish kitchen and many excellent varieties are made here. In recent years, there has been a virtual explosion in the production of farmhouse cheeses and Ireland produces a range of buttery, rich and creamy cheeses widely sold in supermarkets, delicatessens and farmers' markets around the country.
Cheese can serve many occasions, due to the wide variety available. It's perfect for cooking, as a lunch-box basic, as a sandwich or salad ingredient and as a companion to a glass of wine or port.
Cheese is nutrient-rich with hard cheese providing an excellent source of protein, calcium, phosphorous, vitamin A and vitamin B12 and also contains zinc, iodine, vitamin B2 and folate. Three servings of dairy per day are recommended and a match box-sized (1oz) piece of hard cheese is equal to one serving.
Did you know?
Cheese was known as a 'summer food' in ancient Ireland and governed by Brehon Law. Farmhouse cheese-making virtually died out in Ireland until the late 1970s. However, today Ireland produces more farmhouse cheese varieties per capita than any other country in the world.