We’re not sure what will replace the customary queues and squish through Sheridan’s in the days leading up to the 25th. The sliver from the plane, the quince encounter and the shout out for Delice de Bourgogne, Comte and a smelly mature blue is a cherished tradition. We’re guessing it’ll be a click and collect affair which means heightened reason to be informed about the board you’ll be serving. This new Field Guide may prove indispensable then offering an overview of over 400 cheeses organised by type, illustrated by Yannis Varoutsikos and with suggested drink pairings. On the downside, not many of our cheeses make the cut with only Breda Maher (Gortnamona, Cooleeney), Cashel and Crozier Blues and the Imokilly Regato on Tristan’s taste-buds.
A Field Guide to Cheese by Tristan Sicard is published by Artisan, €21.95
