Grubb Family Cashel Blue
Kicked out of England 300 years ago for religious differences, the Grubbs packed up and took to milling and buttermaking practices in County Tipperary, Ireland, where to this day Louis and Jane still keep the family's dairy traditions alive. In the mid 1980's, they developed the first Irish Blue, nurtured and exported by Neal's Yard Dairy. Cashel is made with the milk of the Grubbs' 110 Friesian cows, pasteurized, and ripened for two and up to six months. It maintains a unique, voluptuous, creamy texture with a minerally undertone complemented by a delightful, mild blue tang. The best cheeses are made from April to October when the cows are out to pasture.
Photos from Our Community
Just the Facts
BourbonThink: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.
Strong BeersBarleywine, Old Ale, Strong Ale, Scotch Ale
Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.
Get the Luck o’ the Cheese Lover with this St. Paddy’s Day Collection
With St. Patrick’s Day being today and all, we here at Murray’s wanted to spend a little time giving love to our favorite flavors of the Emerald Isle. From boggy, mineral rich pastures to the lush, green fields of the southeast’s “Garden of Ireland”, the cheese of Ireland delight our dairy-loving hearts! Ireland has a bounty …
Ireland: Lush Land of Cheeses
With St. Patrick’s day only a few days away, we wanted to put the spotlight on some of our favorite Irish cheeses! Irish cheesemaking is relatively young to the world, unlike the ancient practices of France and Italy. But that certainly doesn’t make them any less delicious – Ireland had a vast history of buttermaking, …
Make Whey For… Cashel Blue!
It’s a week until St. Paddy’s Day, and in case you couldn’t tell from our website, we are excited! We wanted to kick off the festivities by introducing one of our favorite Irish cheeses – Cashel Blue! But in order to do that, we’re going to have to dive into the history of Ireland just …