Cashel Blue is handmade by Jane and Louis Grubb on Beechmount Farm in Southern Ireland, using fresh milk from their own herd of 90 strong Friesian cows, which graze on the rich, lush, green Irish pastures. In 1984, after many years of experimenting, Cashel Blue became the first Irish blue cheese ready to be sold in the country. Cashel Blue is still made by hand on the same 200 acre farm in Co. Tipperary, Ireland.
Cashel Blue is a handmade, semi-soft, pasteurised, moist, blue cheese with a thin natural rind. This artisan cheese develops a rich creaminess which becomes richer and fuller the more it matures. As it does so, a subtle spice becomes apparent in the flavour of the cheese, adding an additional layer of depth and complexity.
Lovely on a cheese-board and a well-deserved Gold Medal-winning cheese. If you have any leftover, why not try it crumbled into a lovely homemade soup, melted on a steak or overcooked hot new potatoes.
Please note all cheeses are hand cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!
