On the 11th Day of Christmas..

On the eleventh day of Christmas, Food NI gave to me..

The perfect Food NI Members Cheese Board 

It wouldn’t be Christmas without a cheese board, so why not create the perfect one this year complete with lots of delicious local goodness! At Food NI, we have a compiled a list of products that together will make up the perfect festive cheese board!


At Fivemiletown Creamery, they’ve been producing award-winning specialty cheese at their home in County Tyrone, Northern Ireland for over 100 years and they believe age most definitely does matter. With such a long tradition of craft cheesemaking, they created the first Irish blue cheese, Ballyblue, and the first smoked brie in Europe, Ballyoak.

Today they also enjoy an established reputation for producing speciality cheddars and soft cheeses including their  brie and goats cheese ranges. Perfect for any Festive Cheese Board.


Their Ballyblue is one of the oldest blue cheeses in all of Ireland, having won many internationally awards, it’s still one of the best. Streaks of blue run through the cheese to give a piquant sharpness that complements, yet contrasts wonderfully, with the mild creaminess of soft cheese.


Hand made in small batches by their master cheesemakers, Ballybrie is a fine Irish Brie made using only the best quality local milk from our own herds. With a wonderfully rich velvety centre when young, Ballybrie matures to give a gorgeously gooey centre when ripe so it can be enjoyed at any age.


Handmade with care, each individual truckle is slowly smoked in our kiln using sustainably foraged oakwood from the local and enchanting Forest of Caledon. Plumes of aromatic smoke circulate around the cheese and impart a wonderfully smoky flavour to the silky, butter-like texture of the soft cheese. This also gives a rich rustic crust that looks beautiful on any cheeseboard.


Their finest cheddars are selected to become Oakwood, after maturing for up to 6 months. Oak logs are sustainably foraged from the local Forest of Caledon and are slowly smouldered to release rich plumes of aromatic smoke that are slowly drawn over each wheel to impart a gentle smoky flavour and robust aroma. The blend of creamy nutty cheddar and rich oaky smokiness penetrates to the heart of the cheese and is unique to each wheel.





Since 2002 managing director & executive chef of Erne Larder Declan O’Donoghue has been honing his culinary skills throughout the catering & hospitality industry, gaining vast experience across the northwest of Ireland & further afield in Monaghan, Waterford & Scotland.

Using amazing local produce from Fermanagh & Tyrone Declan has used his knowledge & expertise to combine classic & new age techniques to create The Erne Larders tantalising flavour profiles.

Now chef Declan has put his secret delicious recipes of preserves, chutneys & sauces on the market especially for you to enjoy.  He hopes that you enjoy eating them as much as he did making them, especially this Christmas.


Erne Larder’s most unique & stand out flavour is their dry cured smoked bacon jam. It is a beautiful smooth, sweet, salty, smokey & slightly spicy savoury jam, that will be delicious with Fivemiletown’s Irish cheeses as part of your Cheeseboard this Christmas.

Join us again tomorrow to see what Day 12 of our Festive Foodie countdown has in store!