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Ireland's Original Farmhouse Blue
Cheesemakers Celebrate 40 Years
40 Years of hand crafted Cashel Blue
When Louis & Jane Grubb set out to make Cashel Blue in the early 1980’s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.” Today, 40 years later and in the hands of the 2nd generation, Cashel Blue is still made by hand on the same 200 acre farm; Beechmount, in Co. Tipperary, Ireland. Cashel Farmhouse Cheesemakers also produce Crozier Blue - a speciality sheep's blue cheese which is a favourite among chefs and foodies.
Cashel Farmhouse Cheesemakers proudly marked their 40th anniversary as an independent, family-owned business. When Louis & Jane Grubb set out to make Cashel Blue in the early 1980’s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.” Today, 40 years later and in the hands of the 2nd generation, Cashel Blue is still made by hand on the same 200 acre farm; Beechmount, in Co. Tipperary, Ireland. Cashel Farmhouse Cheesemakers also produce Crozier Blue - a speciality sheep's blue cheese which is a favourite among chefs and foodies.
In the 1980’s Jane Grubb, founder of Cashel Blue, embarked on a culinary journey. To create an Irish Farmhouse Blue Cheese… to embrace the rich quality of her farm’s milk, season it gently with blueness, age it slowly, with time let every layer of flavour unfold.
Chefs near and far, discovered her unique family recipe, were open to change.. “I don’t like Cashel Blue …wowsers.. it is my favourite now” a quiet awakening to blueness, to honest flavour. A kitchen experiment resulted in a modern Irish classic. Cashel Blue. Today 40,000 wheels mature slowly under the watchful and proud eyes of the 2nd generation. Each batch is hand selected and tasted for your kitchen.
Favourites from Cashel Blue
Recipe Inspiration
Method:
- Heat up the water with 2 tablespoons of oil in a pan, and add the fresh pasta and the black pepper, stir it around and let it simmer without a lid.
- Meanwhile bring the cream to the boil in another saucepan. Add in the Crozier Blue cheese, letting it melt and form the blue cheese sauce. Remember to keep some cheese for the serving later.
- After 10 minutes of the pasta simmering, most of the liquid should be absorbed by the pasta and the pasta will be softer and al dente. At this point pour the blue cheese sauce into the pan and stir around. Let it all reduce for another couple of minutes, stirring well.
- Serve immediately, crumbling some chunks of Crozier Blue cheese on top and garnishing with some fresh parsely.
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