Cashel Blue

Cashel Blue

• Country: Ireland
• Region: Tipperary
• Flavour: Creamy, mellow with hints of tarragon when young; stronger, more intense with age
• Type of Milk: Cow
• Pasteurisation: Pasteurised
• Vegetarian Rennet: Yes
• Organic: Varies by producer

Cheesemaking Heritage:

Cashel Blue is Ireland’s original farmhouse blue cheese, a title it has earned since its creation by Jane and Louis Grubb in 1984. At that time, there were no blue cheeses made on Irish farms, making Cashel Blue a pioneering product. The Grubb family produces the cheese on their farm in the Tipperary Plains, using a combination of milk from their own Holstein-Friesian cows and local herds. The use of vegetarian rennet makes it suitable for vegetarians. This cheese is crafted with care and dedication, utilizing traditional methods of cheese production passed down through the generations.

The milk used in the production of Cashel Blue is sourced from a herd of Holstein-Friesians, known for their rich, high-quality milk, which contributes to the cheese’s creamy and slightly crumbly texture. The cheese is made in small batches, ensuring each wheel is carefully tended to throughout its maturation process.

Taste & Texture:

• Flavour: Cashel Blue starts with a gentle, mild taste when young, with subtle flavours of tarragon and a slight creaminess. As it matures, the cheese becomes increasingly robust with a stronger flavour profile and a more intense blue presence. By the time it reaches 12 weeks, the cheese develops an acquired taste, gaining a deep, tangy bite.
• Texture: The texture of Cashel Blue evolves with age. When young, it is firm and crumbly, but as it matures, it becomes creamy and smooth with a more supple consistency. The cheese can also exhibit a tendency to collapse as it reaches its peak maturity, a sign of its ripeness.
• Aroma: The aroma is characteristic of a blue cheese, with a mild earthy scent that strengthens with age. The young version has a clean, almost herbaceous aroma, while the mature version carries a more pungent and sharp fragrance typical of aged blue cheeses.

Pairing Recommendations:

• Savoury:
  • Crusty bread or biscuits such as Peter’s Yard crackers to complement the cheese’s richness
  • Cured meats, including prosciutto or salami, to balance the strong blue flavour
  • Pickled vegetables, such as cornichons, to cut through the creaminess
• Sweet:
  • Fresh fruit, like apples or pears, which help balance the sharpness of the blue veins
  • Honey or fig jam to contrast the tangy flavour
  • Nuts, such as walnuts or hazelnuts, for a crunchy texture and nutty flavour
• Drinks:
  • Red wines such as Bordeaux or Cabernet Sauvignon, which have enough structure to pair with the strong flavour of the cheese
  • Port or Madeira, which have a natural sweetness that complements the richness of Cashel Blue
  • Irish stout or craft beers with a malty sweetness that balances the tanginess of the blue veins

Storage & Serving:

• Storage: Store Cashel Blue in the fridge wrapped in wax paper or foil to preserve its moisture while preventing it from becoming too dry. Allow the cheese to reach room temperature before serving to enhance its flavour and texture.
• Instructions for Use: Serve Cashel Blue on a cheeseboard with a selection of bread, charcuterie, and fresh fruit for a well-rounded tasting experience. It is also excellent when crumbled over salads or melted into sauces for a rich, creamy element.

Fun Facts:

• Ireland’s Original Blue Cheese: Cashel Blue was Ireland's first farmhouse blue cheese, produced in a region known more for its cheddar and soft cheeses. It paved the way for a new wave of artisanal cheese production in Ireland.
• Cheese Collapse: As Cashel Blue matures, it has a tendency to collapse as the blue veins spread throughout the cheese, creating a luscious, creamy texture in the middle.
• Award-Winning: The cheese has won several awards over the years, including gold medals at various international cheese competitions, cementing its place as a leading blue cheese.

Awards:

• Cashel Blue has been awarded gold medals at renowned events such as the World Cheese Awards and the Irish Cheese Awards for its exceptional quality and flavour. The cheese has consistently earned recognition for its rich history and artisanal craftsmanship.

Culinary Uses:

• On a cheeseboard: Cashel Blue is perfect for a cheeseboard with a mix of fresh fruits, crusty bread, and cured meats.
• Melted: The cheese can be used in soups or sauces, offering a creamy, tangy addition to dishes such as pasta, steak sauces, or vegetable gratins.
• In salads: Crumbled over green salads with roasted nuts and a balsamic glaze, Cashel Blue adds an intense flavour contrast.
• On sandwiches: Cashel Blue makes for a delicious sandwich filling paired with fresh greens and caramelized onions.

Conclusion:

Cashel Blue is a distinctive and exceptional blue cheese that stands out for its smooth, creamy texture and evolving flavour profile. From its gentle start to its stronger mature form, it provides a versatile and indulgent experience for any cheese lover. Whether enjoyed on its own, with complementary pairings, or incorporated into dishes, Cashel Blue is a true Irish treasure with a rich cheese-making heritage.