Page 132 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

Dublin Food Tour

For our first stop on Fab Food Trails Dublin, Eveleen
Coyle, our friendly tour guide and founder of the
10-year-old company, gathered us in from the day’s
showers in a favorite coffee shop, just steps from
bustling Grafton Street. “I began doing this mainly be-
cause I knew Irish produce wasn’t getting the recogni-
tion it deserves,” she explained over warming cappuc-
cinos. “I was very aware that our reputation abroad for
food was not great.”
Three hours and seven noshes later, it was clear
that Dublin’s food profile deserved to be raised. One of
our favorites from the moment we opened the door
and inhaled the milky, earthy aromas was Sheridan
Cheesemongers. Though they sit wheel to wheel with
their well known European cousins, Irish farmhouse
cheeses, the company’s specialty since its founding
in the late 1990s, should be savored here since the
majority never leave Ireland.
Proprietor John Leverrier offered wedges of Coolea,
a delicious Gouda-like cheese from Cork; toasty
sheep’s milk Cais na Tire (Irish for “cheese from the
land”) and an unusual goat’s milk cheddar from Kil-
leen Farmhouse. During the holidays, Eveleen says,
customers queue out the door and down the street
to ready their larders for family feasts. Hmmm, I can’t
help but wonder, could I slip a small wheel in my lug-
gage?

Proprietor John Leverrier
holds a wheel of Coolea
cheese from Cork. Stacked
rounds of cheeses form
“cheesecakes” at popular
Sheridans Cheesemongers
in Dublin. Sheridans also
sells Irish foodstuffs to ac-
cent festive cheese tastings.

132 WDT MAGAZINE WINTER 2018