Cashel Blue

Name: Cashel Blue

Country Of Origin: Ireland

Region: Co. Tipperary

Milk Type: Friesan cow's milk

Pasteurised/Unpasteurised: Pasteurised

Style: Semi-soft farmhouse matured blue

Rennet Type: Vegetarian

Taste: Subtle, with a pleasing gentle blue balanced flavour offset by a pleasing creaminess and fresh saltiness.

Description

Louis and Jane Grubb set about creating an Irish blue cheese on their farm near Fethard in Co. Tipperary. Little did they know that their Cashel Blue, made with Friesian Cow’s milk, would make such an impression on the cheese world. Today it is shipped to markets as far apart as San Francisco, Adelaide and Tokyo.  When Cashel Blue is young, it is firm and crumbly with a tangy taste; as the cheese ages it becomes much creamier, developing a much richer, fuller flavour. A gentle, creamy blue, it is a fantastic addition to any cheese plate, delightful with a dessert wine such as Sainte Croix du Mont. It is also a perfect match with a glass of your favourite craft stout or ale. 

Pairing Recommendations

Cashel Blue works very well on a cheese board as it offers lots of flavour without being overpowering; its gentle creaminess is particularly appealing. When choosing a drink to accompany the cheese a classic combination is a dessert wine such as Sauternes or less expensive Saint Croix du Mont, from Bordeaux, Port typically is a little overpowering for Cashel Blue, however many craft beers work well with Cashel Blue including Eight Degrees Knockmealdown porter, and O’Hara’s Lean Follain. For those who prefer a red wine we suggest a lighter style, for example Côtes du Rhones. 

Awards