Product Details
Location
Cashel Blue is produced by Cashel Farmhouse Cheesemakers on their farm near Fethard in County Tipperary, Ireland.
The cheese takes its name from the nearby historic landmark Rock of Cashel.
Tasting
Cashel Blue starts off with a gentle, milky-creamy texture and a mild blue tang when young.
As it matures (typically between about 2–3 months, with some cheeses aged up to 6 months), its flavour rounds out into a richer, buttery profile with deeper blue-mould notes and a subtle spice, while the paste becomes creamier and more unctuous.
The interior paste is pale/yellow-buttery with blue-green marbling, while the natural rind may develop a slight surface mould — the rind is edible.
Pairing
Cashel Blue works beautifully on a cheese board with pears, figs, or grapes — the sweet fruit balances its gentle saltiness and blue tang nicely.
It also pairs well with dessert wines (like a sweet wine), lighter-bodied red wines or a well-crafted beer — especially a crisp ale or lighter porter — which complement the creamy texture and mellow spice without overpowering the cheese.
Recipe
Crumble Cashel Blue over a fresh salad with mixed greens, walnuts, and pear or apple slices — the creamy, tangy blue adds depth and a gourmet touch.
Gently melt a portion into a creamy blue-cheese sauce (e.g. for pasta or vegetables) — its mellow blue character gives richness without excessive pungency.
Serve slices on crusty bread or crackers, perhaps with a spoonful of quince jelly or chutney to contrast the salty-creamy and blue flavours.
Extra Information
– Region: County Tipperary, Ireland
– Milk: Cow’s (pasteurised whole milk, from grass-fed Friesian/Holstein herd + local farms)
– Suitable for pregnant women: Generally yes — Cashel Blue is made from pasteurised milk.
– Vegetarian: Yes (uses vegetarian rennet)
– Style: Semi-soft / semi-soft blue-veined, farmhouse/ artisan style cheese with natural rind.
– Storage and Serve: Keep refrigerated. Let come briefly towards room temperature before serving to allow flavours and texture to soften and unfold. Once cut, store wrapped appropriately and consume within a few days for best quality.
Ingredients
Pasteurised cow’s milk, salt, starter cultures, vegetarian rennet, Penicillium roqueforti (blue-mould culture).
Allergens
Milk
