Patrick Oconnell
Cashel Blue is a semi-soft blue cheese made in County Tipperary, Ireland, by the Grubb family. It was the first farmhouse blue cheese made in Ireland, and has been produced on the Grubbs' farm since the 1980s. The cheese is made from cow's milk, and has a creamy texture and a mild, tangy flavour.
| Characteristics | Values |
|---|---|
| Country | Ireland |
| County | Tipperary |
| City | Cashel |
| Farm | The Grubb family farm |
Explore related products
What You'll Learn
Cashel Blue is made in County Tipperary, Ireland
The cheese is made from pasteurised whole milk, with most of the milk coming from the pedigree Friesian dairy herd on the farm. The Grubbs also purchase some milk to make Cashel Blue. The cheese is aged for about three 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 has a salty kick, which can be balanced with something sweet, like a riesling or honey. It also pairs well with fruits, nuts, and grilled steak. Its robust flavour profile makes it a great addition to leafy green salads, and it can be crumbled over the top or melted into a sauce.
The cheese has garnered considerable international acclaim, taking home gold every year since 2009 at the International Cheese Awards held annually in the UK. Its distinctive flavour and texture are a result of the quality of the grass-fed milk used in its production, which comes from cows that graze on some of Ireland's most lush and nutrient-rich pastures.
The Ancient History of Mozzarella Cheese
You may want to see also
It is Ireland's first farmhouse blue cheese
Cashel Blue is a semi-soft, creamy Irish farmhouse cheese, distinguished by its round, full flavour and signature tang. It is Ireland's first farmhouse blue cheese, crafted by the Grubb family on their farm in County Tipperary, Ireland, since the 1980s. The cheese is made from pasteurised whole milk, with most of the milk coming from the pedigree Friesian dairy herd on the farm. The result is a flavorful and voluptuous cheese with a mild blue tang and mineral undertones. It has a natural rind and a pale ivory interior with distinctive blue veining throughout.
Cashel Blue is made with milk from grass-fed dairy cows that graze on some of Ireland's most lush and nutrient-rich pastures. The quality of the milk is highlighted in the final product, which has garnered considerable international acclaim. The cheese has taken home gold every year since 2009 at the International Cheese Awards held annually in Nantwich, UK.
The salty kick of Cashel Blue can be balanced with something sweet, like a riesling, or it can be paired with fruits, nuts, and honey. It can also be crumbled over salads or melted into sauces. The cheese's robust flavour profile also makes it a worthy companion to grilled steak, ripe pears or figs.
The History of Brie Cheese Production in France
You may want to see also
The cheese is made by the Grubb family
Cashel Blue is a semi-soft, creamy Irish farmhouse cheese, crafted by the Grubb family on their farm in County Tipperary, Ireland. It is the first blue cheese to be made in Ireland, and was developed in the 1980s by Louis and Jane Grubb to showcase the quality of their grass-fed milk. The cheese is made from pasteurised whole milk, with the majority of the milk coming from the pedigree Friesian dairy herd on the farm.
The Grubb family have been making cheese on their farm for generations, and their expertise and dedication to quality have earned Cashel Blue international acclaim. The cheese has a distinctive flavour and texture, with a mild blue tang and mineral undertones. Its buttery colour is punctuated by characteristic blue veining, and it pairs well with sweet foods such as ripe fruits, nuts, and honey, or a glass of riesling.
The process of making Cashel Blue begins with the milk from grass-fed dairy cows that graze on the lush, nutrient-rich pastures of Ireland. This milk is then pasteurised and turned into cheese using traditional methods that have been passed down through the Grubb family for years. The cheese is aged for about three months, during which time it develops its unique flavour and texture.
The Grubb family's commitment to quality and tradition has made Cashel Blue a beloved and award-winning cheese. It has garnered considerable international acclaim, including taking home gold every year since 2009 at the International Cheese Awards held annually in Nantwich, UK.
Keto Pizza Dough Without Cheese: Frozen Options
You may want to see also
Explore related products
It is made with milk from grass-fed cows
Cashel Blue is a semi-soft, creamy Irish farmhouse cheese, made with milk from grass-fed cows. It is produced by the Grubb family on their farm in County Tipperary, Ireland, and has been made since the 1980s. The cheese is crafted with milk from grass-fed dairy cows that graze on nutrient-rich pastures, contributing to its distinct flavour and texture.
The Grubb family's pedigree Friesian dairy herd provides the majority of the milk used in Cashel Blue cheese production. This milk is sourced from cows that feed on the lush, green grass of Ireland's pastures, resulting in milk that is rich in nutrients and contributes to the unique flavour of the cheese. The process of making Cashel Blue involves pasteurising whole milk, which gives the cheese its characteristic buttery colour and creamy texture.
The result is a semi-soft cheese with a mild, tangy blue vein and a creamy texture. The blue veins add a slightly spicy element to the overall taste experience. Cashel Blue's robust flavour profile makes it a versatile cheese that pairs well with a variety of foods. It can be enjoyed with grilled steak, ripe pears or figs, and it enhances the flavour of leafy green salads.
The quality of the milk from grass-fed cows is a key factor in the success of Cashel Blue cheese. The Grubb family's commitment to using this milk highlights their dedication to creating a superior product. The combination of skilled cheesemaking techniques and high-quality milk has led to Cashel Blue's international acclaim, including consistent gold awards at the International Cheese Awards.
Fungal Delicacy: Exploring Cheese Made with Mold
You may want to see also
Cashel Blue has won gold at the International Cheese Awards every year since 2009
Cashel Blue is a semi-soft blue cow's milk cheese with a creamy texture and a mild, tangy flavour. It is made by the Grubb family on their farm in County Tipperary, Ireland, and has been since the 1980s. It is Ireland's first farmhouse blue cheese. Cashel Blue is made with milk from grass-fed dairy cows that graze on some of Ireland's most nutrient-rich pastures. The cheese is aged for about three months, during which it develops its characteristic flavour and texture. It has a natural rind and a pale ivory interior with distinctive blue veining throughout.
Wisconsin's Blue Cheese: Where the Magic Happens
You may want to see also
Frequently asked questions
Cashel Blue cheese is made in County Tipperary, Ireland.
Cashel Blue cheese is made by the Grubb family.
The Grubb family have been making Cashel Blue cheese since the 1980s.
Cashel Blue is a semi-soft blue cow's milk cheese.
