Bord Bia partners with Media One Hotel to promote the finest cheeses from Ireland

In a nod to one of Ireland’s best exports, visitors to Media One Hotel’s Café can enjoy Irish cheese platters along with a delicious Thursday Evening buffet until January 30th.

Dubai, United Arab Emirates, 22nd December 2019: Bord Bia, the Irish Food Board and Media One Hotel’s Café W, have teamed up to give Dubai’s cheese connoisseurs a taste of some of Ireland’s most renowned farmhouse cheeses.

Cheese lovers will be able to sample 11 distinctly different varieties from every corner of Ireland, including a range of Cooleeney Farm cheeses, the Cahill family cheddar with mixed herbs, the Carrigaline smoked, the Cashel Blue, the semi-soft Gubbeen cheese and Ireland’s longest established farmhouse cheese, Milleens.

The Irish cheese extravaganza will take place every day during happy hour from 6pm to 8pm at Café W throughout December and January, with a range of special offers on food and beverage available during this time.

Summary for listings

  • A buffet highlighting the finest Irish products – Every Thursday from December 11th until January 30th from 6pm – Café W, Media One Hotel
  • An evening of the finest cheese from the Irish Farmhouse Cheese company – Every day from December 11th until January 30th from 6-8pm – Café W, Media One Hotel

About Bord Bia

Bord Bia’s remit to bring Ireland’s outstanding food, drink and horticulture produce to the world, thus enabling the growth and sustainability of producers. The organization brings priority, focus and inspiration to the food industry by playing a significant part in the sustained success of Irish food and drink while carrying a huge sense of pride in the sector’s produce, its people, its place and its progress. Bord Bia’s focus is on supporting and enabling our clients (producers and farmers) so that they can be at their best, bringing Ireland’s outstanding food, drink and horticulture produce to the world.

For more information please visit https://www.bordbia.ie/

About Origin Green:

Origin Green is Ireland’s food and drink sustainability programme.

It is a voluntary programme, led by Bord Bia, that brings together our food industry – from farmers to food producers, retailers to foodservice operators – with the common goal of sustainable food production. This programme enables Ireland’s food industry to set and achieve measurable sustainability targets that respect the environment and serve local communities more effectively.  Crucially, Origin Green is about measuring and improving how we do this on an ongoing basis.

Origin Green members include farmers and food businesses such as food and beverage manufacturers, retailers and foodservice operators.

About Cooleeney:

The Maher Family are the fourth generation of Mahers to work the land at Cooleeney, outside Thurles in County Tipperary. The couple has been making cheese here since 1986. All the milk used in production comes from the family’s own herd of pedigree Friesians. Breda and Pat are part of the second wave of Irish cheesemakers- dairy farmers who turned to cheesemaking as a means of making dairying viable in the face of cutbacks in guaranteed milk prices from the EEC. Faced with an excess of milk for which they no longer received a guaranteed price farmer were forced to find a means of adding value to this milk in order to survive. Cheeses such as Ardrahan and Cashel Blue were also born in this climate. It was against this background that, in 1984, Breda decided to take a course in cheesemaking in University College Cork. Breda’s background in hotel management meant she had always been interested in food and she was excited by the idea of cheesemaking. Two years later Breda went into production, choosing to make a soft, camembert style cheese because the market was full of hard cheeses, primarily coop cheddars. All the milk used comes from the Maher’s own herd of 200 pedigree Friesians, which the family has built up over four generations. Cooleeney is a soft, mould-rinded cheese available in both pasteurised and raw milk versions. Cooleeney is made using vegetarian rennet. The white, mushroom scented rind contrasts with the pale-yellow paste. The flavour is one of butter, cream, mushrooms, and earthy wet grass. There is often some slight chalkiness in the centre, which adds a zesty lactic note. Breda also makes numerous other cheeses on the farm.

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