Irish Porter Cheese making

Male: So I’ve come down to Lemark today and I’m going to meet a producer of one of the most unique cheeses out there at the moment his name is Dan Caho. Ands he produces a range of Caho cheeses. How are you doing Dan? Dan: I’ve not known you but welcome to Newcastle West which is a little valley in between the cockercarry mountains. And I got a wonderful selection of cheese here for you today. Male: That’s pretty and you might take us in and have ans show us how you do it. Dan: Yeah. Male: So this recipe is obviously goes way back in the family doesn’t it something quite unique? Dan: That’s correct, my grandmother began makes cheese back in the early 70’s when she was a mother of seven children to feed. And this recipe is the original Portuguese and on chop of quarter is hand crafted English piece of cord. Blend it in carefully and conserve all the—which will be impossible which an automated cheese is coming. Male: We just come back inside and Dan I’ve pretty impressed with the whole production method and it’s quite unique. I really haven’t seen like that before this, it’s very interesting to know we have to is have to taste this lovely cheeses. Dan: I’m glad. Male: I might start off with the. Dan: Ardaghr wine cheese, it’s an great gourmet wax cheese. It’s called out tahamari house and that cheese was royal maybe 100 years ago. And it’s a sharp cheddar with a strong wine bean chewiest which gives the lovely red marble effect ass you can see there. Male: It’s very pretty. And when you say it goes back to 100 years so they’re originally making this before and now it’s just blend into the fashion did it or. Dan: That’s correct, and the house in cahamaril, the British and country housed back in the 120 years ago. And made that cheese and we basically rolled the recipe back in the early 70’s. Male: So I think that all remains there is maybe to one Dan? And we traditionally serve this wisps, crackers, brume bread and what ‘s is best with? Dan: I guess it would be the centerpiece and the cheeseboard. Male: And you can actually see it’s definitely very a talking point of the dinner party and this is actually cheddar. Dan: It’s actually it is yeah, its cheddar. Male: And a great flavor to it as well and I think it’s definitely really a talking point very interesting cheese. So leaving on the next cheese, which is one. I’m pretty excited about I must say its porter cheese this will probably be one of your signature cheeses, wouldn’t? Dan: It’s right, it’s a very popular cheese and each cheese is individually made and blended wit a joke or a pint of orange porter. Male: This is the one we saw earlier on getting the porter and getting it pressed on. Dan: That’s correct, porter’s has beaned and cracked and with the soft coat. Male: Yeah, I supposed even though there is porter or stud in this, I supposed that wouldn’t be too wrong to have glass it with the cheese? Dan: No, it’s. The idea orange porter cheese is classified and stored as we much often. Male: It has a nice strong flavor to that. That really complements the cheddar very well and always served with this pint of stead. Dan: Always served with a pint of stead. Male: Good news is, it’s get even better because we’re going to move on now and taste the whiskey cheese. Now I didn’t actually see this being made, but I just want to ask you, absolutely no marble in this one and but its still a cheddar. And you flavored it with whiskey is it? Dan: That’s correct the process is very similar to the porter and wine cheeses but this time the whiskey is released in with the coat. And something on the cheddar and the orange whiskey that gives the fabulous savory combination. Male: And again with this always be serve with a glass of whiskey would be a classic compliment to it? Dan: Some with crackers and a glass of whiskey, the whiskey actually made with the distillery in the country. Male: And that’s what really help him to preserve it. Isn’t that’s. Dan: Yeah, correct it’s one way of preserving the quality of the cheese. Male: It’s very nice and it’s like cheddar but it’s got that little after taste of whiskey but it’s certainly not over powering. But you could see how the compliment the glass of whiskey. Well I must say that was very enjoyable experience you got some great cheese here, very unique and thanks very much for having us here. Dan: Thanks. Male: And all we have to do is wash that last little bit of cheese done so as you guys.