We have some really sumptuous, luscious and altogether scrumptious Cashel Blue in stock right now. As if this wasn’t good enough we are giving you a 30% discount so you can buy an extra big piece! This offer is available in all our shops and online. Ireland’s favourite and most famous farmhouse cheese is delicious on crackers or crusty bread, especially with our onion marmalade. Also because it is so creamy and sweet and the tang is not overpowering it is the perfect blue cheese for cooking. Replace any recipe which calls for Gorgonzola (apologies to our Italian friends).
Jane and Louis Grubb have been making Cashel Blue on their farm at Beechmount, near Fethard, in County Tipperary since 1984. Since then the cheese has gone on to become the best known of all the Irish farmhouse cheeses. Over half of all the milk used in the production of Cashel comes from the Grubb’s own select herd of Holstein-Fresians, with the remainder coming from carefully chosen local herds
Cashel Blue is a natural-rind blue cow’s milk with a soft, yellow paste and a distinctive blue/green mould. In perfect condition, ie over about 14 weeks the cheese should show little, if any, chalkiness in the paste and should bulge ever so slightly near the rind. In terms of flavour Cashel provides a wonderful contrast between the slowly dissolving, creamy paste and a well rounded blue flavour. Cashel has none of the mouth-stinging harshness of certain blues, relying far more on finesse than sheer raw power.
This classic Irish cheese is great with dessert wines, the Grubbs recommend Vin Santo. For a less upmarket treat, try it with a Braeburn apple. Cashel is also a wonderful cooking cheese.