Just curious: I have noticed a loose correlation between various European epicenters of cheese, and Irish-founded monasteries. I know that during Charlemagne's time the Irish monks were the educated ones in the Frankish administration, that he used Irish monks as 'plants' in non-Frankish communities, and I know that the Irish were accomplished cattle farmers.
How much were northern European agricultural practices (particularly secondary production) informed by traditional Irish practices?
Can you clarify which cheese epicenters you mean and which styles of cheese you are referring to? Cheese has a surprisingly dynamic production history in Europe, so it is hard to make comments either way without a bit more of a framework.