Cashel Blue takes its name from the Rock of Cashel - the dramatic medieval fortress that rises from the Tipperary plains near the farm. The Rock was once the seat of the High Kings of Munster and the site where, according to legend, St Patrick used a shamrock to explain the Holy Trinity. It is one of Ireland's most visited landmarks, and one of its most symbolic. The cheese is named in its honour.
Cashel Blue - Irish Farmhouse Pasteurised Cow's Milk Blue Cheese
THINGS THAT WE SELL THAT COMPLEMENT CASHEL BLUE
Frequently asked questions about Cashel Blue
Why is it called Cashel Blue?
Was Cashel Blue really Ireland's first farmhouse blue?
Yes. When Jane Grubb started experimenting with cheesemaking in 1980 - using a Danish Blue recipe she'd found at a library - there was no blue cheese being made on Irish farms at all. Cashel Blue changed that entirely. It is now one of Ireland's most exported and celebrated cheeses, and the template from which the country's farmhouse blue tradition grew.
What does Cashel Blue taste like?
Young Cashel Blue (under six weeks) is fresh, lactic, and cleanly tangy - firm in texture with a slight crumble. By mid-maturity the paste softens considerably, the flavour becoming creamier, rounder, and more mellow. At full maturity, gentle spicy notes emerge. What sets Cashel apart from more assertive blues is that the creaminess of the Tipperary milk always remains in balance with the blue - it's never harsh or overpowering.
How long is Cashel Blue aged?
Cashel Blue is typically aged between 8 and 14 weeks. Young wheels (under six weeks) are firmer and more crumbly with a fresher, more tangy character. Older wheels develop a softer, creamier texture and a deeper, more rounded flavour. We select wheels at the stage we consider to be at their best.
What makes Cashel Blue different from other blue cheeses?
Cashel Blue was Ireland's first farmhouse blue cheese, made since 1984 on the same farm by the Grubb family. It stands out for its approachability - the blue character is genuine but never fierce, and the creaminess of the Tipperary grass-fed milk always comes through. It uses Penicillium Roqueforti and is pierced before maturation to develop its characteristic blue channels.
How should I store Cashel Blue at home?
Keep refrigerated between 0-8°C. Store wrapped in foil or cheese paper inside a sealed container. We do not recommend freezing. Before serving, allow the cheese to come up to room temperature for at least 30 minutes to let the flavour fully open up. Once cut, consume within 5 days for best results.
Is Cashel Blue safe for pregnant women?
Cashel Blue is made from pasteurised milk. However, as a blue-veined cheese it is not recommended for pregnant women, young babies, or those with compromised immune systems, in line with standard food safety guidance. Please consult your healthcare provider if you are unsure.
Does Cashel Blue contain gluten?
No. Cashel Blue is free from wheat, gluten, and all related derivatives. It is also free from eggs, soya, nuts, sesame, and fish - the only allergen present is milk.
What is the significance of the gold foil?
Cashel Blue has been wrapped in its distinctive gold lacquered aluminium foil since it was first sold commercially. The foil isn't just decorative - it creates the ideal low-oxygen environment for the cheese to continue developing slowly without drying out. It has become so associated with the cheese that it is now one of the most recognisable pieces of cheese packaging in Britain and Ireland.
How does Cashel Blue develop its blue veins?
Cashel Blue uses Penicillium Roqueforti - the same mould strain used in Roquefort and Stilton. After the young wheels are formed and brined, they are pierced with thin needles to create air channels throughout the paste. It is these channels that allow oxygen in, triggering the growth of the blue-green mould. Without the piercing, the mould cannot develop - which is why blue cheeses always have that characteristic random vein pattern rather than a solid colour.
What cattle breed produces the milk?
Holstein-Friesian cows - primarily from the Grubb family's own pedigree herd at Beechmount Farm, supplemented by milk from carefully selected local farms within 25km. The Holstein-Friesian is the world's highest-yielding dairy breed, and Tipperary's pastures bring out the best in them - the milk is notably sweet and rich, which translates directly into the creaminess that defines Cashel Blue.