Jane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It is Ireland’s original, farmhouse blue cheese as till then there was no blue cheese made on Irish farms. Nearly 50% of the pasteurised milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds.
Developed when softer blue cheeses were a rarity, Cashel Blue set the trend as an alternative to the traditional and stronger Blue Stilton. A multi-award winning cheese including Gold in the 2014 Irish Cheese Awards and Gold in the 2014 International Cheese Awards