Cashel Blue refers to an Irish soft Cheese of cylinder shape made from pasteurized cow's milk. It has a wet, crusty rind with gray moulds. When young, Cashel Blue is firm, yet moist, with just a hint of fresh tarragon and white wine.

With age, its character emerges, mellowing to a rounder, more spicy style. Cashel Blue is available pasteurized, unpasteurized, vegetarian and non-vegetarian. It matures in eight to 14 weeks and has a fat content of 45 per cent. It is a table cheese, excellent spread thickly on warm walnut bread. This only Irish blue cheese was made by Jane and Louis Grubbs. It is suitable for vegetarians, excellent in salads, it is a good topping for crusty french bread, and goes well with fruits, like apples, pears, and fresh grapes. 


Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary in Ireland. Tipperary county is the heart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative to Gorgonzola or Stilton.

Wine Pairing:
Recommended is light fruity wines to be drunk with this cheese. Other suggestions include white Sancerre, white and red Cotes du Rhone, and red Chateauneuf du pape.

List of books: Cashel