Sheridans Cheesemongers

Sheridans CheesemongersWhere would our producers be without those who sell their foods, and who help them to reach the public in prime condition? Recent weeks have seen unprecedented media interest and public discussion focusing on Irish produce, the people who make it and – most importantly – the places where they sell it.

So, we’re happy to go slightly off-theme this month by highlighting some exceptional people who nurture, distribute and sell artisan products, rather than make it – and whose passion for artisan cheeses (notably maturing them and then selling them at their peak of perfection) has been a crucial factor in the success story that is Irish Farmhouse Cheese.

Sheridans Cheesemongers ( is one of the true greats in the quality Irish foods sector and its development over the last three decades has been fundamental to the growth of Irish farmhouse cheese.

Sheridans Food FestBrothers Seamus and Kevin Sheridan started the business that is now a household name by selling cheese at Galway farmers’ market many moons ago and their partner, Fiona Corbett, joined them in 1997. They now have shops in Galway and Dublin and, since 2007, their headquarters has been in a converted 19th century railway station in Carnaross, north Co Meath.

They received the Ellison award from An Taisce for restoration and conservation of the building, where there is also a shop – and it is the venue for their second Irish Food Festival, on 29th May, and event which brings together many of the country’s greatest artisan food producers..

They are not just famous for their wonderful shops, but most of all for the close relationships forged with cheesemakers (now extended to other small food producers) and their passionate care of their cheeses, which are kept in a temperature controlled environment and minded like babies as they mature.

Whether it be a single portion sold to a customer or a delivery to a hotel or restaurant, their cheeses are only released at the peak of their perfection.

The Sheridans team have been singled out for many honours down the years, including Irish Food Writers’ Guild Good Food Awards, and they have most recently been presented with the 2011 Restaurants Association of Ireland Mike Butt Award.

Speaking at the presentation, former RAI President Paul Cadden commented, “As a nation we are back to basics and it has been the mantra of our Association to support local producers and buy Irish. Therefore, when you see a group of people like Fiona, Kevin and Seamus flying the flag for Irish Cheese and artisan producers they deserve and must be rewarded. They are truly passionate and have passed on that drive, determination and belief to so many small producers. They have also helped elevate the standard of Irish cuisine in restaurants by supplying such excellent product.”


Warm Salad of Gubbeen Cheese and Bacon

Warm Salad of Gubbeen Cheese and Bacon This delicious salad is a favourite of one of Ireland’s most highly esteemed chefs, Rory O’Connell (; +353 (0)86 851 6917), who is known for a pure, simple style that highlights the quality of seasonal and artisan ingredients. He gives intensive one-day classes at his home at Ballycotton in East Cork. It was selected as one of the recipes published in our new food tourism book, Ireland For Food Lovers (Epicure Press, €20)

Serves 6

Click for recipe

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