I often chat with people at the counter who love the idea of a blue cheese on their grazing platter, or who enjoy a creamy Gorgonzola Dolce or a mellow English Stilton, but want to make sure their blue cheese will not completely dominate everything else on the board. If you are looking for a blue with wide appeal and impeccable balance, Grubb Cashel Blue is your answer.
Created in 1984 by Jane and Louis Grubb on their family farm in Fethard, Tipperary County, this was Ireland's very first blue cheese. Named after the medieval "Rock of Cashel" castle (once the seat of the Kings of Munster), it is crafted from pasteurised cow's milk and uses non-animal, vegetable rennet, making it a fantastic vegetarian-friendly option.
When you look at a wedge, you will notice a gorgeous buttercup-yellow paste with even blue-green marbling throughout. It is a medium-strength blue with a soft, creamy, and dense texture that gives you a voluptuous mouth-feel. A hint of sweet cream keeps the salty blue-mould flavours in check, while the natural edible rind brings a more pronounced, earthy complexity. My top tip as a cheesemonger? Always bring Cashel Blue to room temperature before serving so the texture softens slightly and the full, rich, buttery flavour can shine.
Samantha's Perfect Pairings: Because Cashel Blue balances salty blue notes with sweet cream, it pairs brilliantly with rich, sweet, and roasted flavours.
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On the Board: Serve this beauty alongside dried muscatels, a generous dollop of fig jam, and thinly sliced fruit bread.
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In the Glass: One of the absolute best beverage pairings for Cashel Blue is craft beer, particularly dark beers like Porters, or a neat pour of single malt whisky with a touch of peat. If you are a wine drinker, reach for a bold Zinfandel or a sweet late harvest Riesling.
Come by Pork Ewe Deli this week, have a chat with our team, and let us cut you a fresh wedge of Irish history to take home!