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Cashel Irish Blue Farmhouse Cheese
BEST IRISH CHEESE - WORLD CHEESE AWARDS 2009
In the 1950's as a child, Louis Grubb made country butter and potted cream for sale to the local grocery/Italian warehouse of Spearman's in Cashel. In 1972 he married his wife Jane who was a chef. They returned to the home farm in 1978 to re-establish the dairy herd on a commercial basis. Traditional farmhouse butter was made on the farm in the 1950's but it was not until the 1980's that Jane Grubb developed the recipe and production of Cashel Blue cheese. Originally it was intended to supply the Irish market only, as no blue cheese was being made in the country at that time. However, it almost immediately proved popular in England and elsewhere. Currently, much is exported, with England and America being the main markets. There is also a steady demand from speciality niche markets in France and other European countries.
The cheese is extremely popular with restaurateurs when it is mature at about ten to sixteen weeks old. It has proved to be a versatile cheese with many culinary uses as it is slightly creamier, softer and has a lower salt content than some blue cheeses.
Cashel Blue is a semi-soft blue cows' milk cheese. It is unique, as it is Ireland's first farmhouse blue cheese. It is all made on the dairy farm of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland. While some milk is purchased, the majority of the milk comes from the pedigree Friesian dairy herd on the farm. The cheese is made from pasteurised whole milk. It is sold in many speciality outlets in the U.K., United States and Ireland, as well as being listed by most of the British Multiples. Much of the cheese is sold young, while it is firm and crumbly, but for a fuller flavour it is best eaten at about three months of age, when it has a softer texture and more mature flavour.
Cheese made from milk from summer pastures can be ripened longer and reach greater maturity than that produced during the winter. Should you require a riper flavour than that available in your local shop, you can mature it at home in your refridgerator at 2º to 6ºC. In order to do so the portion purchased needs to be of reasonable size and preferably wrapped in its original gold foil. As a guideline most cheeses bought is around six weeks old and may need at least an extra month if a full flavour is so required.
VIDEOS
Niall of ifoods.tv talks to the producers of the famous Cashel Blue and Crozier Blue cheeses and gets shown around their dairy. Sarah Furno talks Niall through the maturation process before cooking a steak with cashel blue and parsley butter.
Contact Information
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Address |
Tel : 052 6131151 |
J & L Grubb, |