The rise of the blaa - from humble bread to the toast of Europe
Waterford's humble blaa has joined such delicacies as Parma ham, Cornish pasties and Stilton cheese on the EU register of food and drink protected by 'designation of origin'. The soft floury bun is thought to have arrived in the city with the Huguenots in the 17th Century, although this is disputed in some quarters, as white flour which is used in the making of the blaa was not widely available at that time.
But whatever its international origins, the blaa has remained true to its original Irish roots, staying largely within the confines of Waterford county and surviving various food fashions and fads over the intervening centuries.
Like most humble foods, it has remained true to its original form, changing little over the years as it's a versatile product that can be eaten on its own or with a variety of fillings.