The Cellar Tasting
Walk the underground aisles, examine living cheese rinds on oak boards, and taste five distinct Irish cheeses at our central limestone counter.
What the Experience Explores
Guests are welcomed at the vault threshold with fresh mineral water before descending into the aging chambers. Cellar guides explain how relative humidity, oak contact, and ambient temperature shape rind development over 6 to 24 months.
"You taste the cheese directly where it rested, surrounded by the cool air and stone walls that fostered its maturity."
Tasting Structure
- Chamber Walk: Exploration of limestone vault physics and affinage racks.
- Five-Cheese Progression: From fresh lactic curd through washed rind to clothbound mature cheddar and creamy blue.
- Accompaniment Flight: Sourdough, local honey, and orchard fruits.