When Louis & Jane Grubb set out to make Cashel Blue in the early 1980’s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.”
Today, more than 30 years later and in the hands of the second generation, Cashel Blue is still made by hand on the same 200 acre farm; Beechmount, in Co. Tipperary, Ireland.
Cashel Blue is Ireland’s original, farmhouse blue cheese, as until it's development there was no blue cheese made on Irish farms. Nearly 50% of the pasteurized milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians.