Cashel Blue

Rennet: Vegetable Rennet

Milk: Pasteurized Fresian-Holstein Cow's Milk

Cheese: Type 5, Subspecies Rindless

Related: Other young, soft sweet blues: Crozier, La Peral, Berkshire Blue

Origin: Made at Beechmont Farm, Fethard,nr Cashel, Co Tipperary, S Ireland. Invented by Louis and Jane Grubb. Now made buy Geurt Van den Dikkenberg.

Age: 12 weeks and up

Story: Cashel Blue is a product of the Grubb Family farm. The farm has been in operation since the 1950's, but it wasn't till 1984 that they turned to cheese making. The first batches of cashel blue were made in a small copper vat. Now, they produce in 5 4,500gal tanks. They create the unique flavor and texture of cashel by giving the cows a high protien feed. The cheese has a dense, fudgy texture and a medium strength blue mold. The paste hints of cedar and seaweed, eggs and cream.

Pairings: Madiera, Oloroso Sherry, Port and Stout, Islay Scotches.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $22.00 per pound