Cheeseboards for Restaurants, a Masterclass with Kevin Sheridan

The Centre of Food Culture, Boyne Valley, is delighted to launch the first of its Masterclass Series aimed at restaurants across Ireland.

The cheeseboard has become a regular feature on Irish menus, not only in fine dining but also in more casual settings. Through the ages, Ireland has had a strong history of cheesemaking and it is now estimated that more than 200 different farmhouse cheeses are produced by 70 cheese makers in Ireland. With the high quality and quantity of Irish farmhouse cheese now available there is the possibility to have a quality Irish cheese offering at any time of the year.

Kevin Sheridan co-founded Sheridans Cheesemongers in 1995, now with over 100 employees, the company operates many retail outlets in Ireland, mixing independent stores with concessions in large retailers. Sheridans have received numerous awards for their work in Irish Food, from organisations such as Eurotoques, RAI, The Food Writers Guild, Food & Wine and McKenna Food Guides.

Although there is little preparation involved in creating the cheese course on a menu, the quality of the course heavily depends on the sourcing of the cheese, the care of the cheese and the final presentation to the customer. Join Kevin at Sheridans Cheesemongers HQ, in County Meath, for this Masterclass Workshop, where Kevin will work through the various styles of cheese courses, portioning, waste management, accompaniments, maturity & ripeness, and seasonality, as well as tasting through many Irish cheeses.

This workshop is target at Chefs, Front of House and any other representatives from restaurants who may be involved in the preparation of the cheese course.

As the launch of our Masterclass Workshop Series for Restaurants, this workshop will be free of charge, however capacity is limited and registration is essential.