Cheese of the Week

Cashel Blue

Cheese - Cashel BlueJ&L Grubb was set up by Jane and Louis Grubb in 1984 at their farm in Beechmount, near Fethard, South Tipperary. Jane originally experimented in an old copper brewer’s vat before settling on the recipe for their first cheese, Cashel Blue.
Cashel Blue is a hand-made, semi-soft, mildly blue veined and slightly acidic blue cheese with a creamy texture, made from cows milk. Over half the milk used in the production of Cashel Blue comes from their own farm, with the rest sourced from farms located nearby. The cheese was named after the Rock of Cashel overlooking the pastures close to the farm. It has large blue flecks, made by the action of Penicillium roqueforti, the same fungus used in Roquefort, Stilton, and other blue cheeses.
This cheese is GORGEOUS and at £1.87 per 100g, its totally purse friendly! I love eating it sandwiched between Pear Slices (£1.99per kilo) from The Farm Shop.
All in all, a yummy affordable lunch!

Categories: New Stock

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