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.
TypeBlue, Soft
Rennetvegetarian
RegionCashel, Co Tipperary
ProducerJane and Louis Grubb
Milkcow
Rindnatural
Price range: €5.80 through €48.00
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.
Goes Well With
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Recipes
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: Pasteurised Whole MILK, Salt,
Vegetarian Rennet, Microbial Cultures
For allergens see ingredients in bold.
Nutritional values per 100g
Energy: 1444kJ / 348kcal
Fat: 28.8g
Saturates Fat: 18.4g
Carbohydrate: 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g
