Made by Louis and Jane Grubb on their family farm in Tipperary, Ireland, Cashel Blue was developed in the 1980s, and continues to be produced as it always was...on the farm, and using the milk of the Grubbs' own herd of 110 Holstein Friesian cows. This cheese starts out firm and crumbly when young, and turns creamier as it ages. The taste also changes with age: the younger cheese is slightly salty and tangy, while the older is slightly creamier, richer, more mellow and with a bit of zesty spiciness. Served at room temperature with some walnut bread or simple water crackers it is simply divine. It is also a favorite for cooking as it melts smoothly and retains its depth of flavor.
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