Ireland’s favourite and most famous farmhouse cheese! Delicious on crackers or crusty bread, especially with Sheridans onion marmalade, and 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.

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.

Ingredients List

Pasteurised Whole MILK, Salt, Vegetarian Rennet, Microbial Cultures

This Product Contains

See allergens in bold.