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Cashel Blue

  • Made from pasteurized cow's milk

  • Country of origin: Ireland

  • Region: County Tipperary

  • Family: Blue

  • Type: semi-soft, artisan, blue-veined

  • Fat content: 54%

  • Texture: creamy, crumbly and grainy

  • Rind: natural

  • Colour: blue

  • Flavour: acidic, buttery, spicy, strong

  • Aroma: pungent, strong

  • Vegetarian: yes

  • Producers: Cashel Blue™ & Crozier Blue Cheeses

Jane and Louis Grubb have made the Cashel Blue cheese on their farms since 1984. It is Ireland's original farmhouse blue cheese. 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 this cheese makes it suitable for vegetarians.

Depending on the age, Cashel Blue's texture varies from chalky to soft yellow paste. Young cheese tastes & smells chalky and lactic, while the older ones are rich & buttery with a well-formed blue colour. Over 18 weeks of maturing, the cheese takes on a robust flavour and granular texture. It is one of the finest blue cheeses that relies on its balance in taste, texture and aroma.

Young Cashel Blue pairs well with Gewurztraminer, while medium-aged wheels favour Sauternes and New World Botrytis Semillion. The aged cheeses are good with LBV Port. Pick the scrumptious cheese to crumble onto salads or snack on with grapes.

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