Some events are a blessing in disguise. Consider the Grubb family, kicked out of England three hundred years ago for Anabaptist tendencies. They relocated to Fethard, in County Tipperary, Ireland, and took up buttermaking, a dairy heritage continued by Louis and Jane today. Luckily for us, in addition to butter, they are also making this sumptuous, mellow, creamy blue. At its prime, we've found Cashel to be as hearty as smoked meat, but always milky, without the intense, metallic punch that turns so many off blue cheese. If that's not enough reason for Cashel to end up on your cheeseboard, consider this: it's the first farmstead blue made in Ireland. So get yourself a tiny glass of Oloroso Sherry or a tawny Port and eat a bit of history.