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Cashel Blue Mature

About This Cheese

Ireland’s favourite and most famous farmhouse cheese! The flavour is creamy and sweet with a mild tang making it perfect for crusty bread with Sheridan Onion Marmalade or in recipes calling for blue cheese.

€5.60 – €42.00

Portion Size

serves 2-4 (200g)
1.5kg

Clear

Story

Cashel is such a pleasure to sell; its creamy texture and sweet, salty flavour are appealing even to customers who would normally be a little scared of blue cheeses. When matured to the right age, the texture is buttery and almost spreadable, and under the rind it is bulging. The milk used in the production of Cashel comes from the Grubb’s own select herd of Holstein-Fresians, along with milk coming from carefully chosen local herds. Through the use of Penicillium Roquefortti during the cheesemaking process and piercing of the cheese before maturation, Cashel develops a lovely blue pattern throughout the cheese.

Producer

Cashel Blue didn’t start in its current factory setting but in a quirky, three-storey farmhouse that dates back to 1780 with its cool earth-floored cellar where the cheeses used to mature. Over the years, the cheese operation moved from the apple store to the calf shed, to the haybarn, until the cheese got its own building where it’s made now. Jane and Louis Grubb began officially making Cashel Blue on their farm at Beechmount, near Fethard, in County Tipperary in 1984. Like many trailblazers, Jane and Louis dove headfirst into cheesemaking, buying 90 cows in the early 80’s and began experimenting. Since then, their cheeses have gone on to become the best known of all the Irish farmhouse cheeses. Their daughter Sarah along with her husband Sergio have now taken over the business.