Tipperary · Ireland
Cashel Blue.
Cashel Blue melts on your tongue with a gentle, buttery creaminess that belies its blue heritage—earthy mushroom notes whisper beneath the mild blue veining, while a subtle lactic tang keeps it grounded and refreshing. The semi-soft texture is almost pillowy, inviting you to linger rather than rush, with a quiet elegance that feels more like a conversation than a shout.
Rate this cheese
Origin
52.5°N · 7.9°W
The story
How it's made.
Why it tastes that way.
Cashel Blue is Ireland's oldest farmhouse blue cheese, created in 1984 by Jane and Louis Grubb on their farm in the Golden Vale of Tipperary — Ireland's richest dairy region. The Grubbs developed the recipe from scratch, adapting Stilton-style techniques for Irish conditions and local milk.
Unlike most blue cheeses, Cashel Blue is relatively mild and creamy when young, developing more complexity with age. It was among the first artisan cheeses to revive Irish farmhouse cheesemaking after decades of industrial consolidation. The cheese is still made by the Grubb family at Beechmount Farm, with production oversight now shared with daughter Sarah Furno.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 2–5 mo
- Intensity
- 3 / 5
- Texture
- semi-soft
Tasting profile
What it tastes like.
These bars are a visual read of Cashel Blue's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for blue cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about ≈1 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Use a thin or wire knife and wipe it between cuts; aim for wedges that share the veins evenly.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Cashel.
69 pairings across 5 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Cashel Blue are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Cashel Blue at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
