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 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.

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Depending on the age, Cashel Blue texture varies from chalky to soft yellow paste and a characteristic bluish green mould. Young cheeses taste & smell chalky, lactic and mildly blue while the older ones are rich & buttery with a well-formed blue color. Over 18 weeks of maturing, the cheese takes on a robust flavor and is granular in texture. It is one of the finest blue cheeses that relies on it's balance in taste, texture and aroma.
Young Cashel Blue pairs well with Gewurztraminer while medium aged wheels favor Sauternes and New World Botrytis Semillion. The aged cheeses are good with LBV Port. Pick the scrumptious cheese to crumble onto salads or snack on with grapes.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1468 kj – 355 kcal Grassi / Fat 29,3 g (di cui acidi grassi saturi / of which saturates 18,4 g) Carboidrati / Carbohydrate 1,5 g (di cui zuccheri / of which sugars 0,2 g) Proteine / Protein 21.1 g Sale 2 g - Origine del Latte: IRLANDA - Sede di produzione: Cashel Farmhouse Cheesemakers (J&L Grubb Ltd) 2017 Beechmount Farm, Fethard, Co. Tipperary, E91 FK84 Ireland.-

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Conservare in frigorifero. Formaggio a pasta morbida erborinata.