Irelands’ most famous blue cheese, Cashel Blue is gentle and crumbly when young; but it matures to become a creamy-textured cheese with a full flavour. It was created in 1984 by the Grubb family, who were farmers on the Tipperary Plains.The milk is from a herd of Holstein Freisians. At 6 weeks the cheese is firm and crumble, with a hint of tarragon mellowing to become creamier. Upon reaching twelve weeks it becomes very strong taking on an acquired taste. It also has the habit of its shape collapsing at this time – this is it in peak perfection.
Jane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It is Ireland’s original, farmhouse blue cheese as till then there was no blue cheese made on Irish farms. Nearly 50% of the pasteurised milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians.
£9.25 – £36.80