Although Ireland has a rich milk production history due to its naturally lush grass pastures, the country's cheese-making history only recently took root. During the 17th and 18th centuries, the Irish focused their dairy production and those resources on producing butter, becoming a major butter exporter to Northern Europe and the Americas. They dominated the butter market in the same way that Holland dominated the cheese market. During the 19th century Irish domestic cheese production had lost traditional aspects and taste.

Only recently, in the 1970s, a natural revival of Irish farmhouse cheese-making began. In the decades before this, cheese-making in Ireland had been exclusively confined to large scale factory production that concentrated on Cheddar. Today, Ireland is number nine in cheese exportation worldwide with 95% of their cheese exported. Due to Ireland's lush grassy pastures and longer grass season, Irish cheeses tend to contain more beta-carotene which gives them a natural yellow color.

Cashel Blue, produced by the Grubb family, is one of Ireland's premier cheeses. In 1978, Louis Grubb decided to return to his family's 17th century farmstead with his wife Jane and their daughter Sarah. They established a dairy herd and by 1980 Jane had started experimenting with different styles of cheeses. However, Jane was not happy and eventually she thought of trying to make a blue cheese, creating Cashel Blue.

Kerrygold, the Irish Cheese Board, also produces one of Ireland's premier cheeses - Kerrygold Dubliner. This cheese has a distinctive rounded flavor and a natural hint of sweetness. Aged for 12 months, it has elements of mature cheddar, sweet nutty tones of a Swiss and the piquant bite of aged Parmesan. It melts beautifully and is delicious in sandwiches. Kerrygold, established in the early 1960s, is an organization that overseas marketing of Irish dairy products so as to achieve economies of scale and markets for Irish dairy producers.

In addition to these two cheeses, Wheatsfield also carries - Carrigalini's, Natural Smoked Beech Cheese and Cahill's, Irish Cheddar with porter, Ardagh Cheddar with wine and Irish Cheddar with whiskey.

Look for weekly specials throughout the month on these Irish cheeses.

No wonder that Cheddar is the most popular cheese in the world! It is equally at home on an appetizer plate, with fancy crackers and fine wine, or between a couple of slices of hearty bread. It is the go-to cheese for casseroles and enchiladas, and - because you can find it in a strength to suit your preferences - it is as versatile as they come.

Cheddar earns its name from a town in Somerset, England where the making of Cheddar dates back to the 16th century. Although the cheese derives its name from this specific town, "Cheddar" is not origin protected. However, the name "West Country Farmhouse Cheddar" is origin protected and may only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.

The flavors of Cheddar are layered and range from sweet and grassy to assertive and sharp (as it matures). The texture is semi-hard with a slight crumble.

Love Cheddar? Maybe you should fly to Gloucester, England this spring where you can chase a round of Double Gloucester down a steep hill. The cheese gets a one second head start and can reach up to 70 mph. Catch the cheese or get to the bottom first and you win the cheese. The event has been held annually, for at least 200 years and each year is plagued with injuries. Or, chew on the fact that President Andrew Jackson served a 1,400 pound block of Cheddar cheese at an open-house party.

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