Randy Chandler
Cashel Blue is a semi-soft, creamy Irish farmhouse cheese with a full flavour, signature tang and characteristic blue veining. It was developed in the 1980s by cheesemakers Jane and Louis Grubb on their farm in County Tipperary, Ireland. It is the first blue cheese made in Ireland and is crafted with milk from grass-fed cows that graze on some of Ireland's most nutrient-rich pastures.
| Characteristics | Values |
|---|---|
| Creators | Louis and Jane Grubb |
| Place of Origin | County Tipperary, Ireland |
| Year of Origin | 1980s (1984) |
| Colour | Buttery |
| Veining | Blue |
| Flavour | Round, full, mild blue tang, mineral undertones, vegetal, tones reminiscent of fresh sea air, lingering earthiness, salty kick |
| Texture | Semi-soft, creamy |
| Cows | 110 Friesian cows, Holstein-Friesian dairy cows |
| Milk | Pasteurized, non-homogenized, grass-fed |
| Ripening Period | 2-6 months |
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What You'll Learn
History
Cashel Blue is a semi-soft blue cow's milk cheese with a creamy texture and a mild, tangy flavour. It is Ireland's first farmhouse blue cheese and was first made on the farm of Louis and Jane Grubb in County Tipperary, Ireland, in the 1980s. The Grubb family had been producing dairy products on their farm, Beechmount, since the 1950s, but in the 1980s, Louis and Jane decided to diversify and try their hand at cheesemaking. Jane, a chef, had noticed that she had to import blue cheeses from France and England for her cooking, and so the couple set out to fill this gap in the Irish market.
The cheese is made from pasteurised whole milk, with most of the milk coming from the Grubbs' own herd of pedigree Holstein Friesian cows. The cheese is aged for about two to six months, during which time it develops its characteristic flavour and texture. It has a natural rind and a pale ivory interior with distinctive blue veining throughout.
Cashel Blue quickly gained a reputation for quality and has won numerous awards, including gold every year since 2009 at the International Cheese Awards in the UK. It is now sold internationally and has become a beloved fixture in the world of cheese.
The Grubb family's dairy farm has expanded over the years, and today, they produce around 200 tons of Cashel Blue annually with the help of a team of local staff. The cheese-making process has been refined and standardised to ensure consistency in every batch of cheese produced. The milk supplied for cheese production is carefully monitored to maintain the high quality that Cashel Blue is known for.
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Ingredients
Cashel Blue cheese is made from pasteurized, non-homogenized milk from the Grubb family farm's herd of Holstein-Friesian dairy cows. The cows are fed with grass from some of Ireland's most lush and nutrient-rich pastures. The milk is then pasteurized and ripened for between two and six months to develop its distinctive flavour.
The cheese is crafted by hand, a process that has been used since the 1980s when it was first created by Jane and Louis Grubb. The Grubbs are still the only makers of this cheese, and their traditional methods give the cheese its unique, creamy texture. The result is a semi-soft, creamy cheese with a buttery colour and characteristic blue veining.
The ingredients in Cashel Blue cheese are:
- Pasteurized milk
- Salt
- Cheese cultures
- Enzymes
- Penicillium roqueforti
The combination of these ingredients, along with the specific ripening process, gives Cashel Blue its signature tang and robust flavour profile. The cheese is known for its mild blue tang and mineral undertones, with tones reminiscent of fresh sea air and a lingering earthiness.
The Grubb family's attention to detail and use of high-quality, grass-fed milk have garnered international acclaim for Cashel Blue. The cheese has won gold every year since 2009 at the International Cheese Awards in the UK, a testament to its exceptional quality and flavour.
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Taste
Cashel Blue is a semi-soft, creamy Irish farmhouse cheese with a robust, round, full flavour and a signature tang. Its salty kick is balanced by something sweet, like a Riesling. It has a creamy texture and a mild blue tang, with mineral undertones and tones reminiscent of fresh sea air. It is vegetal, with a lingering earthiness.
Cashel Blue is made with pasteurised milk from grass-fed cows that graze on lush, nutrient-rich pastures in County Tipperary, Ireland. The milk is then ripened for between two and six months, with the best cheeses being made from April to October when the cows are out to pasture.
The cheese was developed in the 1980s by Louis and Jane Grubb on their 200-acre farm in County Tipperary, Ireland, to highlight the quality of their grass-fed milk. It was the first blue cheese made in Ireland and has since garnered considerable international acclaim, including winning gold every year since 2009 at the International Cheese Awards in the UK.
Today, Cashel Blue is still made by hand on the Grubb family farm, using milk from their herd of Holstein-Friesian dairy cows. The cheese has a buttery colour punctuated by characteristic blue veining. Its robust flavour profile makes it a worthy companion to grilled steak, ripe pears or figs, and an absolute must-have for leafy green salads.
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Accompaniments
Cashel Blue is a semi-soft, creamy Irish farmhouse cheese with a robust flavour profile. It is distinguished by its round, full flavour and signature tang. Its buttery colour is punctuated by characteristic blue veining. This blue cheese is best accompanied by certain foods and drinks to balance its salty kick. Here are some ideal accompaniments to consider:
Fruits and Vegetables
Ripe pears or figs make excellent partners to Cashel Blue, as their natural sweetness offsets the salty and tangy notes of the cheese. Fresh, leafy green salads can also be enhanced by adding crumbled Cashel Blue, providing a delightful contrast in both taste and texture.
Meats
For meat lovers, grilled steak is a perfect match for Cashel Blue. The rich, savoury flavours of the steak are beautifully complemented by the creamy, tangy cheese.
Wine
A glass of sweet Riesling can beautifully balance the salty and tangy characteristics of Cashel Blue. The acidity and sweetness of the wine provide a refreshing contrast to the cheese's strong flavours.
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Awards
Cashel Blue Cheese has won several awards over the years, including four Gold medals from the World Cheese Awards in 2000, 2001, 2006, and 2010. The cheese has also taken home gold every year since 2009 at the International Cheese Awards held annually in the UK.
In addition to these accolades, Cashel Blue was named Best Irish Cheese and Reserve Champion at the British & Irish Cheese Awards. This award ceremony, held at the Bath & West Showground, is considered a prestigious event in the UK.
Cashel Blue's unique flavour profile, characterised by its tanginess and mild flavour, has earned it a reputation as a quality cheese. Its ability to pair well with various foods, such as fruits, nuts, and honey, or as a topping for salads or sauces, has likely contributed to its award-winning status.
The cheese's international acclaim can be attributed to its distinct characteristics and high quality, solidifying its place as a renowned Irish cheese.
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Frequently asked questions
Cashel Blue Cheese is a semi-soft, creamy Irish farmhouse cheese with a full flavour and a signature tang. It is Ireland's original blue cheese, developed in the 1980s.
Cashel Blue Cheese was created by Jane and Louis Grubb on their 200-acre farm in County Tipperary, Ireland. They are still the only makers of this cheese today.
Cashel Blue Cheese is made from the milk of the Grubbs' cows, which is then pasteurised and ripened for between two and six months. The cheese is also made using salt, cheese cultures, enzymes, and penicillium roqueforti.
Cashel Blue Cheese has a creamy texture and a mild blue tang. It is described as having an "assertive but not aggressive" taste with a "lingering earthiness" and mineral undertones.
