Interesting Maps

Because it's not a map. It's a diagram showing the sequence and relationship of the stations on the line, not their location.

Note that the spur to Docklands comes down from Broombridge which, if this were a map, with north at the top, would be correct. But, if that were so, then the spur to Dunboyne should go up from Clonsilla, which is what makes you think that it's upside down.

They don't do that because putting all the spurs on the same side of the main line is a more efficient use of the limited space of the long, narrow diagram. If they put spurs on different sides they'd have to reduce the width of the lines, use a smaller typeface, etc to get all the information into the space. They could do that, but the design choice made was not to, in order to make the key information more easily legible.

I know, right? Just back from Spain and traveling on fast trains was a pain as i couldn't enjoy looking at the countryside as I do on the commuter here in Ireland.

That's interesting that the UK and Ireland seem to be at opposite ends of the scale, does Ireland really eat that much cheese? However comparing the numbers with other statistics on the topic there seems to be a wide divergence of opinion as to how to do the sums and what the totals are.

Is it?!! That's kinda funny somehow.

We make an insane amount of cheese. Some Irish cheese had to be sent to the UK for packaging pre-Brexit as packaging plants couldn't keep up with the increase in production.

Its not as interesting or varied as French cheese of course, but the chances that the cheddar in a prepacked sandwich or non-buffalo mozzarella on a frozen pizza in Europe was made in Ireland are huge; as well as getting blocks of Dubliner etc in every high value supermarket in Europe.

Maps!

Some amazing specialist producers but we don't have any big names that really mean anything outside of branded cheddars (Dubliner particularly seems to have broken out worldwide). Cashel Blue probably the nearest to that?

Compared to the globally known French/Dutch/Swiss types.

Probably the usual element to why we haven't got the same depth of cuisine history - centuries of poverty - meaning nothing had time to get established.

Mentioning French cheese twice in two posts means I now really, really want a baked camembert or a deep fried brie...

Worst thing is that I had a 'clear the fridge out before going away for a bit' toastie at lunch of emmenthal and Irish cheddar, and some ready meal with a load of cheese in it for dinner so I should be more than done with cheese for the day.

Might be. I only check dates on meat

I'm thinking they've got their numbers wrong here. 22.5 kg / year / capita is the equivalent of everyone eating 430 grams of cheese per week. I don't think that is accurate.

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