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Cashel Blue

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description Cashel Blue Overview

Cashel Blue is an artisan blue cheese produced from pasteurized cow's milk in County Tipperary, Ireland. Created in 1984 by Louis and Jane Grubb, it holds the distinction of being Ireland's first commercially successful farmhouse blue cheese. The cheese features a firm, creamy paste that softens as it ages, catering to consumers seeking a milder, sweeter alternative to traditional European blue cheeses.

help Cashel Blue FAQ

Who invented Cashel Blue cheese?

Cashel Blue was created in 1984 by Louis and Jane Grubb, who operate a farm in County Tipperary, Ireland. They developed it specifically to fill a gap in the Irish market for high-quality, artisanal blue cheese.

Is Cashel Blue made from cow's milk or sheep's milk?

The original Cashel Blue is exclusively made from pasteurized cow's milk, which gives it a uniquely creamy and mild flavor profile. However, the Grubb family also produces a sheep's milk variant called Crozier Blue for those who prefer a richer taste.

How long is Cashel Blue aged before it is sold?

Cashel Blue is typically aged for a minimum of several weeks to develop its signature texture. When young, it is relatively firm and chalky, but as it matures over a few months, it breaks down into a rich, buttery paste.

What is the best wine to pair with Cashel Blue?

Because of its creamy, slightly sweet flavor, Cashel Blue pairs exceptionally well with dessert wines like Sauternes from France. It is also frequently paired with robust stout beers, paying homage to its Irish agricultural roots.

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