Cashel Blue

About the Cheese

Cashel Blue is a wonderful creamy artisan blue cheese with a mellow nature, first created by Louis and Jane Grubb and now made by their daughter Sarah and her team.

This distinctive full-fat blue cheese is crafted from the rich milk of their pedigree Friesian cows. It has a lusciously creamy texture and is well marbled with blue moulds, giving the cheese a nutty, slightly sweet, and slightly earthy taste.

Matured in the coolest part of the cellar with high humidity, it develops an almost melting consistency that is absolutely to die for. Characterful but not strong, Cashel Blue matures beautifully, reaching a pleasant, firm, and creamy-edged texture with a mouth-watering tanginess at 6 to 10 weeks.

By 3 months, it breaks down to a richer, fuller, yet not strong flavour, becoming increasingly creamy and balanced as it ages up to 6 months, with a gentle touch of spice emerging.

About the Cheesemaker: Cashel Farmhouse Cheesemakers

Cashel Blue is produced at Beechmount Farm, home of Cashel Farmhouse Cheesemakers, established in 1984 by Jane and Louis Grubb.

Located near the historic Rock of Cashel in Tipperary, Ireland, the farm has a rich heritage dating back to the 19th century with the Grubb family, a Quaker family with a history of successful milling in Tipperary and Waterford.

The modern cheesemaking chapter began when Jane started experimenting with cheese-making in 1980, eventually creating Cashel Blue, Ireland’s first blue cheese.

Today, the farm is run by their daughter Sarah and her husband Sergio Furno, who have expanded the operations and reputation of Cashel Blue, employing local workers and maintaining a commitment to traditional methods and high-quality production. The farm’s purpose-built dairy, opened in 2011, ensures the continuation of the Grubb family’s cheesemaking legacy for future generations.

This cheese is featured in our World Selection.