Tipperary’s finest
Crozier Blue is a sheep’s milk blue cheese made by Cashel Farmhouse Cheesemakers in Tipperary, Ireland.
Louis and Jane Grubb established Cashel Farmhouse Cheesemakers in the early 1980’s with the goal of creating cheese that celebrates the fine local milk.
Their incredible range of handmade semi-soft blue cheeses includes the original cow’s milk Cashel Blue and this gorgeous sheep’s milk version.
St Patrick’s Crozier
In any case, the Grubbs named this cheese Crozier Blue as a nod to an ancient piece of Irish Silver.
The cheesemakers transform the fine milk from their own herd of East Friesland ewes into wheels of blue cheese. Furthermore, they mature each wheel for a longer duration than their original cheese, Cashel Blue. Whilst it is ready for market at 12 weeks, Crozier Blue truly comes into its own from 6 to 11 months.
Limestone-rich pastures
At that age, the cheese’s texture is surprisingly creamy. It owes this quality to the limestone-rich pastures that the farm’s ewes graze on. Moreover, the skilled cheesemakers capture the creaminess and sweetness from the milk and let it shine in the cheese.
Overall, its flavour is rich and well-rounded, with a hint of spice. Unsurprisingly, it has been very well received in France, which is home to one of the greatest sheep’s milk cheeses, Roquefort.
How to serve Crozier Blue
Enjoy with an IPA, Sauternes or Pinot Gris.
Serve on an all Irish cheese platter with Shepherd’s Store and Durrus.
