Irish Blue Cheese
Cashel Blue
Cashel Blue is the blue cheese I would hand someone who thinks they might not like blue cheese yet: creamy, buttery, and friendly before the blue bite arrives.
Quick Notes
- Made by the Grubb family in County Tipperary, and it was the first Irish blue cheese when it launched in 1984.
- Cow milk, semi-soft, creamy and buttery, with a gentle tang instead of a salt bomb.
- Young wheels are creamy and pale; older pieces get more yellow and crumbly.
- The natural rind is edible, and the flavor works with pears, honey, walnuts, salads, burgers, steak, and port.
- If you like Stilton, Gorgonzola Dolce, Roquefort, or Bleu d'Auvergne, this belongs in the same conversation but lands milder.