Cashel Farmhouse Cheese Archives | Cheese Atlas

Cashel Blue

Cheese Atlas — Thu, 26 Aug 2021 10:43:54 +0000

Wheel of Cashel Blue – Cheese Atlas

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.

The post Cashel Blue appeared first on Cheese Atlas.

Shepherd’s Store: The Irish Ossau-Iraty

Cheese Atlas — Sun, 09 Aug 2020 05:38:44 +0000

About Shepherd's Store

Shepherd’s Store is a semi-hard cheese handmade by Cashel Farmhouse Cheesemakers in County Tipperary, Ireland. The artisanal cheesemaker is well-known for their signature blue cheeses, the Cashel Blue and Crozier Blue. They have now added a mountain-style cheese to their growing range.

How Shepherd's Store is made

This stunning cheese is made using pasteurised Irish Friesland sheep’s milk during the lactation months from February to September. The pasteurisation process is carried out in a gentle manner so as to preserve some of the more subtle qualities of the milk. Ultimately, each wheel will weigh up to 5kg and require 50 litres of milk.

Furthermore, Shepherd’s Store is matured for up to 6 months. During this time, they wash and turn each wheel by hand every week. This meticulous process results in a grassy aroma, beautifully balanced flavour and smooth, melt-in-your-mouth texture.

Compared to other famous European sheep’s milk cheeses, this semi-hard cheese is creamier than a Manchego or Pecorino. Besides, the texture and aroma are more reminiscent of Ossau Iraty, a traditional Basque cheese made in the French Pyrénées.

Pairing guide

Enjoy with some cherry paste on fig crackers and a glass of Pinot Noir. It also shines when added to a green salad with toasted pine nuts, ripe tomatoes and prosciutto.

Thank you for reading

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Crozier Blue: The Irish Roquefort

Cheese Atlas — Wed, 06 May 2020 07:31:02 +0000

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.

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