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.
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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Cashel Blue's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Cashel.
47 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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