Traditional Irish Rarebit is a twist on the classic Welsh Rarebit recipe, both of which primarily use bread and cheese for the comfort food creation.
After reading the title, I know there’s probably a few questions running through your mind.
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A Danish cheese for an Irish recipe? Rather intriguing, no? Or are you more confused about why it’s called ‘Irish Rarebit’ when you’ve probably only ever heard of Welsh Rarebit?
PARTNER POST – I received compensation to create this recipe; all opinions are my own.
So let me explain: I adore cheese. Some more than others, and Havarti is definitely one of my favorites, so when I was asked to create a recipe for Castello Havarti, I didn’t have to think twice.
Now to explain about Irish Rarebit vs. Welsh Rarebit. First of all, just to make sure you know that ‘rarebit’ is pronounced just like ‘rabbit’, although there is no rabbit involved, thank goodness, because we used to have two lovely bunnies as pets: Hazel and Primrose! Weren’t they adorable?
Rarebit is essentially a glorified ‘cheese on toast’ recipe. Most people have probably heard of Welsh Rarebit, but I am one of those who had never heard of Irish Rarebit until I was perusing my Mrs. Beeton’s cookbook and was very intrigued when I saw it. My recipe below is adapted from good old Mrs. Beeton’s recipe (she was an authority in cooking and household management in the UK during the 1800s).
Irish Rarebit, unlike Welsh Rarebit has no beer, strangely enough, and includes a bit of a surprise ingredient with chopped gherkins. Many Welsh Rarebit recipes include an egg yolk or two, but I have never used eggs in my rarebit. And isn’t this a great idea for St. Patrick’s Day next week?
The Irish Rarebit was fabulous; accentuated by the flavors in this spiced cheese, there really wasn’t any reason to add anything else. I hope you enjoy my recipe and are inspired to create your own the cheese that is to your liking.
Irish Rarebit
adapted from a Mrs. Beeton recipe makes 4 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- butter
- milk
- Havarti cheese, with herbs and spices (you can use plain or another melty cheese)
- white vinegar
- prepared English mustard
- freshly grated black pepper
- chopped gherkin or cornichons
- 4 pieces of thick crusty bread, toasted (I used my own No Knead Bread)
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.
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Irish Rarebit
A twist on a classic Welsh Rarebit.
Ingredients
- 1 oz butter (1/4 stick)
- 3 tbsp milk
- 8 oz Castello Herbs & Spice Havarti cheese, grated
- 1 tsp white vinegar
- 1 tsp prepared English mustard (or substitute your favorite mustard, or omit)
- freshly grated black pepper, to taste
- 2 tbsp chopped gherkin or cornichons
Instructions
- Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
- Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
- Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.

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I have always toasted one side under the grill, then turned and added the cheesy mixture to the other side and grilled. That way it had a bit of crunch. But although I am Irish I hadn’t heard of Irish rarebit.
It’s an old recipe, so may have fallen out of favor. I do love it, though.
We used to get the Stouffers frozen variety in college (cheese sauce only – bring your own bread)
Not too bad if you are poor and lazy. It does not compare with the homemade, but will do in a craving pinch. :)
How funny! I never knew they had that, but then, never really looked!
I lived in Ireland for a bit and never heard of Irish Rarebit, but it looks delicious. Cheese and gherkins on a sandwich is always a winning combination in my opinion, so melted cheese and gherkins sounds pretty delicious. Will give this a try soon.
[…] Irish Rarebit […]
I did not know about Irish Rarebit, but I like it as much as Welsh because I love gherkins and cheese and I love havarti. I also want to snuggle Hazel and Primrose :)
Awww…I miss those bunnies and wish I could snuggle them again, too! :(
Dear Christina, These look so wonderful. Marvelous post. xo, Catherine
Thank you kindly, Catherine! Truly appreciate your lovely comment ;) CC
You always have the most interesting recipes Christina, I would love this as a light supper, I can’t wait to try it!
Rarebit was always a treat in my house – but a house divided we were. My father was from Welsh stock, and my mother from English and Scottish (both had some French thrown in, too…). So when it came to rarebit, we avoided any identifiers – like Welsh, or English, or Irish… We just enjoyed our “rabbit.”
And that was a very good plan, David! :) haha!