Instructions: Brush some halved fresh figs with sugar syrup (3 tbsp water boiled with 3 tbsp sugar) then grill until hot and bubbly. Pile onto buttered toast with wedges of ardrahan cooleeney or cashel blue.

Eat ardrahan on wheaten bread with unsalted butter and gooseberry jam.

Poach some chunks of summer rhubarb (the stouter more acidic type) in vanilla syrup (equal quantities of sugar and water) and serve with raisins and ripe wedges of cooleeney.

Peel some conference pears and poach in a saucepan with a bottle of red wine 5 tbsp caster sugar 3 cinnamon sticks celery and cashnel blue risotto 4 cloves 2 tsp each of allspice berries and black peppercorns and 2 bay leaves until just tender. Remove from the heat and leave to get drunk in the pan for 2 to 3 hours. Serve the pears sliced in half alongside a wedge of cashel blue.

Stuff a grilled soft baguette with wedges of cooleeney fine slices of smoky black forest ham and salad leaves.

Here are some simple but delicious ideas for using ardrahan and two more familyproduced Irish cheeses: cashel blue a gorgonzolaish cheese with the tingle of a roquefort (but softer than a danish blue); and cooleeney a brielike soft white one. Eat them all with the rind on. If you cant get hold of them use something similar: you could try a ripe chaumes instead of ardrahan good brie instead of cooleeney and gorgonzola roquefort or danish blue instead of cashel blue.

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