When Louis & Jane Grubb set out to make Cashel Blue in the early 1980s, their ambition was to create a farmhouse cheese that truly represents the outstanding quality of Tipperary grass-fed milk. Today, 40 years later and in the hands of the 2nd generation of the Grubb family, Cashel Blue is still made by hand on the same 200-acre farm – Beechmount, in County Tipperary, Ireland.
The flavor profile is one of the most gentle of all blue cheeses, a starter cheese, so to speak, for those who don’t yet love this category of funky cheeses! By contrast to the bolder blues like Roquefort or Stilton, et al, Cashel Blue has a mild tang, a smooth, buttery texture and subtle sweet notes and a subtle saltiness.
Pairings
: There are some basic paring tips that work well for blue cheeses – balance the cheeses saltiness with sweetness, contrast the dairy fat with acidity and match the intensity of the cheese with similarly intense aromas and flavors.
Some examples – Ripe pears, figs, honey, nuts and as a topping for grilled steak or salads. It is also the perfect foil for dessert wines such as Port (classic!), Sauterne or Vin Santo, aromatic and off-dry white wines, or Brut sparkling wines. And don’t forget the red wines too! Try this cheese with lighter reds like Sangiovese, Pinot Noir or Beaujolais.
