Grubb Family Cashel Blue
- Pasteurized
- Vegetarian Rennet
- Age: 2-4 months
- Cow Milk
- Ireland
- ApproachableAdventurous
- SoftHard
Louis and Jane Grubb are the cheesemakers behind groundbreaking Cashel Blue—the first blue cheese made in Ireland. It was developed in the 1980s on their 200-acre farm in County Tipperary, Ireland, to highlight the quality of their grass-fed milk. The result is a flavorful and voluptuous cheese with a mild blue tang and mineral undertones. Today, this creamy beauty is still made by hand on that same farm. Balance its salty kick with something sweet, like a riesling.
“Pair this Cashel Blue with an Irish single malt whiskey or a Riesling wine.”
Allergens: Milk
- 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.
- Cashel Blue is made from the milk of the Grubbs' 110 Friesian cows, pasteurized and ripened for between two and six months.
- The most flavorful cheeses are made from April to October when the cows are out to pasture.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend storing your blue cheese in the aluminum foil that it comes wrapped in. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
