Cashel Blue - The First Irish Blue Cheese

Cashel Blue Cheese

So it makes sense to talk about one of my new favorite blue cheeses, Cashel Blue, which comes from Beechmount in South Tipperary, Ireland. What's really interesting about this cheese and makes it a perfect choice for St. Paddy's Day is it is named after a medieval castle called The Rock of Cashel. Legend has it St Patrick began the "conversion of the pagan Irish to Christianity by using a shamrock (a three-leaf white clover) to explain the Holy Trinity.

About Cashel Blue

Cashel Blue cheese is a delectable Irish blue cheese with international acclaim for its unique taste and creamy texture. Crafted from pasteurized cow's milk, Cashel Blue is a semi-soft cheese that undergoes a meticulous aging process to develop its distinctive flavor profile. The cheese is inoculated with Penicillium roqueforti, a mold responsible for the characteristic blue veins that run throughout its ivory-colored paste. As it ages, the cheese develops complex flavors ranging from mild buttery to tangy and slightly spicy, with a subtle earthiness that lingers on the palate.

One of the defining characteristics of Cashel Blue is its creamy, melt-in-your-mouth texture. Cashel Blue strikes a perfect balance, unlike some sharper blue cheeses that can be crumbly or overly pungent, offering a velvety smoothness that makes it versatile in cooking and pairing with other foods. Its creamy consistency makes it ideal for spreading on crackers or crusty bread, while its robust flavor can stand up to bold accompaniments like dried fruits, nuts, and even robust wines.

In terms of its culinary applications, Cashel Blue is a versatile cheese that can be enjoyed in a variety of dishes. Its rich, creamy texture makes it an excellent choice for salads, pasta dishes, and sauces, where it can add a delightful depth of flavor without overpowering other ingredients. Additionally, its crumbly nature, when aged, can be grated over dishes or incorporated into recipes that call for a sharp, tangy cheese.

When it comes to pairing, Cashel Blue shines alongside a range of beverages and accompaniments. Its creamy texture complements the effervescence of sparkling wines, while its bold flavor can stand up to the robustness of red wines like Cabernet Sauvignon or Shiraz. For those who prefer non-alcoholic options, Cashel Blue pairs beautifully with fruity ciders or even a glass of port for a sweet contrast.

Beyond its culinary prowess, Cashel Blue also holds a special place in the hearts of cheese enthusiasts and producers alike for its commitment to sustainable and ethical farming practices. The cows that produce the milk for this cheese are raised on family farms that prioritize animal welfare and environmental stewardship, ensuring that each wheel of Cashel Blue is not only delicious but also produced with care and respect for the land.

 Cashel Blue cheese is a testament to the artistry and passion of Irish cheesemaking. Its unique flavor profile, creamy texture, and versatility make it a beloved choice among cheese connoisseurs and chefs alike. Whether enjoyed on its own or incorporated into a dish, Cashel Blue offers a delightful culinary experience that celebrates the rich dairy heritage of Ireland.

Who Makes This Cheese

Cashel Blue is the creation of the Grubb Family of Tipperary, who first settled in County Tipperary in the 17th Century. You will be surprised to know that it was the first blue cheese ever made in Ireland in 1984. This semi-soft blue cheese is sold in approximately 3-pound wheels and wrapped in gold foil.

The background of their simple black-and-white label shows a sketch of the Rock of Cashel.

The Grubbs have a quite storied history, and I encourage you to read more about it on the Grubb Family History website. You can also read more about how Cashel Blue Came To Be in 1984, but let's talk a little about this magnificent blue cheese.

Characteristics

Cashel Blue has a wonderful creamy flavor that can be described as "milky/buttery." It is described as mild for a blue cheese without an overpowering flavor, although you will taste the tangy flavor of all blue cheeses.

When young, 6 to 10 weeks of age, it has a white pasty color that will change to a buttery yellow as it matures. You will also notice that it does not taste as salty as some of the other more popular blue cheeses.

The rind is all-natural, has no wax coating, and is 100 percent edible. This cheese is made from unhomogenized whole Holstein-Friesian cow's milk, with over half the milk coming from Grubb's own grass-fed cows.

It uses the same fungus, Penicillium Roqueforti, as used in the popular cheeses Roquefort and Stilton, which gives the cheese its blue veins and distinctive smell. Although production has grown over the years because of its popularity, Cashel Blue is still being made the same way it was in 1984.

My wife and I love blue cheeses, so most Saturday mornings, we go to our local Farmer's Market to pick up some stinky washed rind cheese or a blue to go with our breakfast bagel or French bread. When I gave her a taste of this Cashel Blue, she told me it could be her new all-time favorite Blue, at least until next week's pick.

The Grubb Family also produces Crozier Blue, the only blue cheese made in Ireland from sheep's milk.

Blue Cheese Similar to Cashel Blue

If you enjoy Cashel Blue cheese, you might also appreciate these other blue cheeses that share similar characteristics in terms of flavor profile, texture, and creaminess:

1. Roquefort: Originating from France, Roquefort is one of the world's best-known blue cheeses. It is made from sheep's milk and has a rich and tangy flavor with distinctive blue veins. Its creamy and slightly crumbly texture makes it a versatile cheese for cooking and pairing.
2. Stilton: A classic English blue cheese, Stilton has a robust, earthy flavor profile with a creamy, crumbly texture. It is traditionally made from pasteurized cow's milk and is often characterized by its rich blue veins and mellow blue cheese taste.
3. Gorgonzola: Hailing from Italy, Gorgonzola is another popular blue cheese that offers a creamy texture and a bold, tangy flavor. Made from cow's milk, it has a distinctive blue-green marbling and can range from mild to sharp in taste, depending on its aging process.
4. Bleu d'Auvergne: This French blue cheese is made from cow's milk and has a creamy texture with a piquant and spicy flavor profile. It features a dense network of blue veins that give it a distinctive appearance and robust taste, similar to Cashel Blue.
5. Danish Blue (Danablu): A semi-soft blue cheese from Denmark, Danablu has a creamy texture and a slightly salty, tangy flavor. It is made from cow's milk and is characterized by its blue-green marbling and smooth consistency.
6. Cabrales: Originating from Spain, Cabrales is a strong and pungent blue cheese made from a blend of cow's, sheep's, and goat's milk. It has a crumbly texture and a bold, spicy flavor that can be quite intense, similar to the robust taste of Cashel Blue.
7. Bleu des Causses: This French blue cheese is made from cow's milk and has a creamy texture with a mild and slightly salty flavor. It features a delicate blue veining known for its smooth buttery consistency.

Each of these blue cheeses offers its own unique flavor profile and characteristics. Still, they share a common love for bold flavors, creamy textures, and distinctive blue veining that make them beloved choices among cheese enthusiasts. Whether enjoyed on a cheese board, crumbled over salads, or incorporated into your favorite recipes, these blue cheeses will surely delight your taste buds.