Cashel Blue

Cashel Blue

Cashel Blue is a semi-soft blue cheese produced in County Tipperary, Ireland. It is made from cow's milk and is known for its creamy texture and distinctive blue veining. The cheese has a rich, tangy flavor with hints of sweetness.

History

Cashel Blue was first produced in 1984 by Jane and Louis Grubb on their farm near Cashel, County Tipperary. The Grubbs were inspired by the traditional methods of making Roquefort cheese in France and set out to create a unique blue cheese using local Irish ingredients.

Production

Cashel Blue is made from pasteurized cow's milk sourced from local dairy farms. The milk is heated and then inoculated with a starter culture of bacteria. After the curds have formed, they are cut and drained before being transferred to molds. The cheese is then aged for a minimum of 4 weeks.

Characteristics

Cashel Blue has a pale ivory color with distinctive blue veining throughout. The texture is creamy and slightly crumbly, with a melt-in-your-mouth quality. The flavor is rich and complex, with a balance of tanginess and sweetness. The cheese has a mild aroma that becomes more pronounced as it ages.

Serving and Pairing

Cashel Blue is a versatile cheese that can be enjoyed in various ways. It can be served on a cheese board with crackers and fruits, crumbled over salads, or melted into sauces and dips. It pairs well with a range of accompaniments, including honey, figs, walnuts, and crusty bread. For beverages, it complements both red and white wines, as well as craft beers.

Awards and Recognition

Cashel Blue has received numerous awards and accolades over the years. It has been recognized for its exceptional quality and taste by prestigious organizations such as the World Cheese Awards and the International Cheese Awards.

See also

• Blue cheese
• Irish cheese
• List of Irish dishes