The Last Wheel of Carrowholly Cheese

Andrew Pelham-Byrne

Andrew Pelham-Byrne

It was with great sadness that we received the news just last month that Carrowholly, our locally produced and much loved cheese, would be ceasing production within the coming weeks.

Andrew Pelham Byrne started making his cheese way back in 1999, just a few years after we started our own business. Since then, we’ve been lucky enough to have regular deliveries of  his full-flavoured and deliciously creamy cheese varieties, originally to our café and  later on, to our shop on Spencer street. In fact, the original inspiration for our decision to open a delicatessen in 2007 was to meet the demand that existed form our café customers to be able to buy and take home wonderful local produce, such as Andrew’s cheese.carrowholly cheese 2

carrowholly cheeseAndrew handmade all the cheeses himself from raw cow’s milk, collected from local farmers . It was made in five main flavours: Plain, Garlic & Chive, Nettle (Gold Award, World Cheese Awards 2008) Cumin and Pepper. In addition to being stocked at Rua, Andrew sold  his cheese every Thursday from his stall in Westport, as well at local fairs and heritage days across the country.
Due to ill health, Andrew has made the difficult decision to cease trading. We will very much miss his monthly delivery to our café’s and shop and wish him the very best for the future.

carrowholly cheese 3On Friday August 18th, we’ll be celebrating his wonderful cheese with the very last wheel of Carrowholly – (Garlic and Chive variety) throughout our café’s and deli. Our menu will feature a variety of dishes such as a Carrowholly cheese tart, hot sandwiches and our own Mayo Mezze board, which, for the last time, will host a slice of Carrowholly cheese paired with Sean Casey’s quince jam.carrowholly cheese 4

We’ll also have some Carrowholly focaccia bread and a take out ‘ploughman’s’ salad box from our delicatessen. All money raised on the day from dishes created using Andrew’s cheese will be donated to local cancer charity, Rock Rose House.

 

 
 

COOKERY DEMO – The Mayo Ingredient

Carrowholly Cheese - cookery demo

Carrowholly Cheese - cookery demo

COOKERY DEMO – The Mayo Ingredient

TWO DATES – Tuesday 13th June, 7:30 pm – OR – Wednesday 14th June, 7:30 pm

Our latest Cookery Demo draws it’s inspiration from the county’s larder. We’ll be putting recipes built on the work of wonderful local producers …Cuinneog Buttermilk - cookery demobuttermilk puddings from Cuinneog Dairy Farmm, a slow cooked onion focaccia style bread using Carrowholly cheese, Achill Island Sea Salted Caramel Brownies, as well as a variety of dishes incorporating ideas for breakfast, main meals and desserts.

From other local artisans like Wild Wood Vinegars, Bean West Coffee, Andarl Farm Free-Range Pork Producers, Kelly’s of Newport and much more. Each night will also feature a ‘Meet the Maker’ visit from one of our featured producers.

Achill Island Sea Salt - cookery demo

 

We are delighted to host these two cookery demos in conjunction with ‘The Gourmet Greenway’. As always, the evening includes supper, a glass of wine and notes from the demonstration. Limited tickets priced at €30 still available by calling our Delicatessen on 094 9286072.

The Mayo Ingredient - cookery demo

 
 

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