Cashel Blue is a cow’s milk blue cheese made by Cashel Farmhouse Cheesemakers in County Tipperary, Ireland. It was the first cheese that Jane & Louis Grubb made when they established the artisanal dairy in 1984.
Moreover, the name of the cheese comes from the Rock of Cashel. Legend has it that it was here that Saint Patrick began the conversion of the Irish to Christianity.
Humble beginnings
From their humble beginnings, the Grubbs had a very clear plan. They wanted to hand-make high quality farmhouse cheeses that celebrate the spectacular Tipperary milk. They started with Cashel Blue and its recipe has hardly changed in more than 30 years.
Presently, their range of artisanal cheeses also includes Crozier Blue and Shepherd’s Store, both of which are made with sheep’s milk.
A touch of spice
Made with pasteurised cow’s milk and vegetarian rennet, the wheels of cheese are then matured for up to 6 months. At 2 months, the cheese is firm and creamy near the edge with a subtle tanginess.
However, it truly comes into its own at 3 months when the texture has broken down and the flavour is richer and fuller with a touch of spice.
Its pâte is a buttery yellow and the blue mould appears as marbling throughout and also on the rind. Since the wheels are wrapped in foil, the moisture content is quite high even at 3 months.
How to serve Cashel Blue
Enjoy this stellar Irish blue with green grapes and pears. Wash it all down with a fresh IPA or a glass of Chimay.
