Cashel Blue


Cashel Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. It has large blue flecks, made by the action of Penicillium roqueforti. Made in Ireland, this is one of the country's few blue cheeses, made from unpasteurised cow's milk mostly sourced from the Friesian herd on the farm. It is frequently used in cooking as it is not as salty as other blue cheeses. It is made on the farm of Jane and Louis Grubb and it was first marketed in 1984. More recently, a sister cheese Crozier Blue was launched and is made using sheep's milk.

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