Cahill’s Porter Cheddar




About: This cheese will make your wildest macaroni dreams come true. Here’s an Irish twist on British cheese made by a third generation, family-owned cheesemaking business located in Limerick. After the milk is heated and the curds separated from the whey, porter (dark beer) is added to the cheese curds, giving it a stained-glass window appearance. In essence, you’re looking at a fossil. The cheese is aged for about 9 months, then once cut into, the borders between the individual curds and beer is revealed. Enjoy on a cheese platter paired with apples and crackers, or get creative and use it in your favorite cheddar-base dishes. The taste of porter is distinct without overwhelming the milky flavors of the cheese.

Producer: Cahill’s Farm

Country of Origin: Ireland

Animal of Origin: Cow

Varieties: Whiskey Cheese · Wine Cheese



Diet: Vegetarian; uses vegetarian rennet

Calories: 110 per 1 oz

Replaces: regular cheddar



Store: I found this at the Wegman’s Cheese Shop showcased in their holiday display for St. Patrick’s Day.

Online: Amazon



In the fridge tightly wrapped in plastic wrap for 3 – 4 weeks



  • creamy
  • smooth
  • rich
  • firm
  • tangy
  • chocolaty



  • Cheddar is a British cheese named after village.
  • The word Cheddar comes form an Old English work ceodor, meaning deep dark cavity (see Cheddar Gorge)
  • Porter beers got their name from its popularity with the working class, especially those who carried cargoes for others (i.e. street and river porters)



Make Your Own

Tuna Melt



  One thought on “Cahill’s Porter Cheddar

  1. March 11, 2018 at 4:57 pm

    Hi. I am not sure which words I want to use in this. It looks very different compared to what is at our supermarkets here. At the same time It looks so Yummy. And I like how it looks like stained glass.

    • March 11, 2018 at 4:59 pm

      Hi! I agree is looks different, but the taste is not too difference from regular cheddar. If you can find it, be brave and give it a try! It’s too fun to pass on 🙂

      • March 11, 2018 at 5:01 pm

        I am a cheese hound. Mark calls me his little mousy. I would try it in a heart beat.

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