Cashel Blue - Cow - Cheese - Delicacies - JGrady Select

Cashel Blue

View Larger Country: Ireland Grade: Pasteurized Cheese Type: Blue Milk Type: Cow Size: 3 lbs wheel SKU: SKU16185 Weight: 0.50 lbs Available: 24 Your Price: $13.00 Quantity: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 Add to cart     Add to wish list Description: Direct From Neal’s Yard Dairy in London Cashel Blue is a semi-soft blue cow’s milk cheese. It is unique, as it is Ireland’s first farmhouse blue cheese. It is all made on the dairy farm at Beechmount, by Jane and Louis Grubb near Cashel in the valley of the Suir River, County Tipperary, Ireland. While some milk is purchased, the majority of the milk comes from the pedigree Friesian dairy herd on the farm. The Grubbs’ herd is a bit of a rarity, in that the herd is “closed” meaning that all new stock to the herd is generated from existing animals within that specific herd. The cheese is made from pasteurized whole milk. Cheese is not a simple commodity, but a gourmet product which develops with age changing in form and flavor. Quality is taken seriously at every step in the production of Cashel Blue ensuring that the cheese reaches your table in a condition pleasing to your palate. Cashel Blue was named after the Rock of Cashel overlooking the pastures close to the cheese farm of the Grubb family. The sheer joy this cheese brings to the palate is evidenced by a very long list of awards it has received since it was first created in 1984. The average maturity of the cheese is from 1 to 4 months. 2006 Gold, World Cheese Awards 2005 Bronze British Cheese Awards 2005 Bronze Listowel Food Fair 2005: J&L Grubb Ltd National winner of the Small Business Food and Drinks industry Award 2005: Silver, World Cheese Award 2004: Gold, Listowel Food Fair, National Farmhouse Cheese Competition (Ireland) 2004: Bronze, British Cheese Awards 2002: Bronze, World Cheese Awards 2001: Bronze, British Cheese Awards 2001: Gold, World Cheese Awards 2000: Gold, British Cheese Awards 2000: First, Nantwich Agricultural Show 1998: Silver, Ireland’s International Cheese Awards 1998: Bronze, British Cheese Awards 1996: Bronze, British Cheese Awards 1995: 3rd Prize Royal Welsh Show 1995: Silver, Royal Bath and West 1994: Second (blue cheese class) Royal Dublin Society 1993: First (blue cheese class ) Royal Dublin Society Farmhouse Cheese Competition 1992: Second (blue cheese class) Royal Dublin Society Spring Show 1991: Second (specialty soft blue) Nantwich International Cheese Competition 1990: Reserve Champion Royal Dublin Society Spring Show 1990: Second (specialty soft blue) Nantwich International Cheese Competition 1989: First (soft pasteurized) Royal Dublin Society Spring Show 1988: Champion Irish Cheese Royal Dublin Society Spring Show 1987: Overall Champion Royal Dublin Society Spring Show 1986: Marketing Innovation Award (joint winner) National Dairy Council 1985: Second Royal Dublin Society Spring Show 1984: Champion Irish Farmhouse Cheese Clones Agricultural Show As recommended in Rick Stein’s Guide to Food Heroes of Britain As recommended in the Bridgestone Best in Ireland Guide, 1992, ’93, ’94,’96, 2000, ’01, ’02, ’03, ’04, ’05. Texture: Cashel Blue has a beige rind, which develops a pinkish cast as it matures and the paste changes from firm to a soft texture. At about six weeks of age, the cheese is firm and crumbly with a tangy flavor; from six to twelve weeks, the cheese develops a fuller flavor while changing to a softer creamier texture. The mature cheese is moist, creamy and semisoft with a voluptuous texture. Flavor: Cashel Blue gourmet cheese, when young, is a very mild blue with less salty flavor than other blues. As it ages it develops a much creamier texture and a stronger, more piquant flavor of dried herbs, woody leaf notes with a hint of sweetness and salty butter, and the mild tangy notes of blue cheeses. Pairings: At its ripest, it will ooze at room temperature necessitating spoons for scooping onto crusty walnut bread, plain cracker such as Bremner, Anjou Bakery fruit and nut crostini or try whole wheat bread. Whites: Godello, Vouvray Reds: Bonarda, Dornfelder, Nero d'Avola

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