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.
