Cashel Blue emerged as the original Irish farmhouse cow’s milk blue cheese in the 1980’s and is truly a unique creation produced by the Grubb family farm.
The rind develops a surface mould that is untreated and is edible. Intrinsic to the development of the cheese and breaking down of the interior, the rind adds complexity and increases the gentle veining. The interior develops into a buttery yellow colour signifying the best time to enjoy the cheese. At six months the cheese offers an unctuous, creamy, rich and robust flavour that is well-balanced and offers notes of hay, farm, salt and buttermilk.