Cashel Blue is certainly Ireland’s most popular cheese, it was first made in the 1980s on Beechmount Farm in County Tipperary by Jane and Louis Grubb to highlight the exceptional quality of the region’s grass-fed cow’s milk.
Cashel Blue is a wonderfully creamy blue cheese with a mild and gentle, far from overpowering strength and much less salty than many other blue cheeses. However, the rind can taste substantially more so than the paste underneath.
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The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate...
Cashel Blue is certainly Ireland’s most popular cheese, it was first made in the 1980s on Beechmount Farm in County Tipperary by Jane and Louis Grubb to highlight the exceptional quality of the region’s grass-fed cow’s milk.
Cashel Blue is a wonderfully creamy blue cheese with a mild and gentle, far from overpowering strength and much less salty than many other blue cheeses. However, the rind can taste substantially more so than the paste underneath.
