Glebe Brethan Cheese Latest News and Press Information

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LATEST NEWS

Bridgestone Guides Megabytes Award for Glebe Brethan, Co Louth
The Tiernan family's superlative cheese is illustrative of how far modern artisan cheese making has come in Ireland. Using the raw milk of a herd of imported Montbeliarde cows, the family have fashioned a superb semi-hard cheese that has literally been winning awards ever since it first appeared on the market. Not only is Glebe Brethan superb eating, it also cooks superbly, inspiring Nick Price of Nick's Warehouse in Belfast to even serve it as an old-fashioned savoury.

Euro-Toques Cavan Crystal Food Award 2006 presented by Rachael Allen	North East Ireland Slowfood Convivium at Nicks Warehouse, Belfast June 2008	6th Plenary Meeting of the North South Ministerial Council at Dundalk IT 2008

AWARDS

• 2005 Double Gold medal winner at International Food and Wine Exhibition

• 2006 Gold Medal in World Cheese Awards

• 2006 Gold Medal and Award for Best New Cheese at British Cheese Awards

• 2006 Euto-Toques Cavan Crystal Food Award

• 2006 Bridgestone Guides Megabytes Award

REVIEWS

“It is sensational. Fruity at the start, it follows through with a nutty roundness and has a long, lingering aftertaste, all herbaceous and floral.”

Hugo Arnold, Irish Times

“It is a subtle and versatile cheese that is as good to cook with as it is to eat on its own, and can be eaten young for its smooth clean taste or matured to develop spicy nutty undertones”.

Ernie Whalley, Food and Wine Magazine

“ One of our favourite ways to eat it is as a savoury, as Nick Price cooked it for a Bridgestone dinner in Nick’s Warehouse in Belfast earlier this year. You bake it with pastry and serve it with balsamic onions, and you eat it and go straight to heaven.”

John McKenna, Bridgestone Guide News