Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.10 through £18.60
The story of Cashel Blue isn’t an ancient one; it began in 1984 with the Grubb family at their farmhouse near Fethard in County Tipperary. Jane and Louis Grubb wanted to make something a bit different and spotted a gap for a truly Irish blue cheese. With a dash of inspiration and plenty of hard work, Cashel Blue was born.
Blue cheese might bring France or Italy to mind, but Cashel Blue was a bit of a trailblazer in Ireland. It was one of the first Irish blue cheeses and quickly made a name for itself with its creamy texture and gentle, complex flavour. If you’re not usually a fan of strong blue cheeses, this one is a lovely place to start. It is gentle enough to win over even the most cautious cheese taster.
The Grubbs have always been sticklers for quality, using traditional methods and plenty of care. Cashel Blue is made from cow’s milk and gets its lovely blue veins from a special mould called Penicillium roqueforti, which is the magic ingredient in blue cheese.
Since its first appearance, Cashel Blue has won plenty of awards, including some from major international cheese competitions. It’s helped put Ireland firmly on the map for artisan cheese.
Cashel Blue hails from County Tipperary, right in the heart of Ireland. The area is called the Golden Vale, thanks to its rolling green fields and perfect conditions for dairy farming. All that lush grass means the cows are happy, and as we all know, happy cows make the best milk for cheese.
The long tradition of dairy farming here really shines through in Cashel Blue. Irish milk is some of the best you’ll find, with cows grazing on grass just as nature intended. That’s what gives Cashel Blue its creamy texture and that little hint of sweetness.
Fethard, where Cashel Farmhouse Cheesemakers is based, is a picturesque spot with a long history of farming and cheese-making. The Grubb family’s farm is part of a lively community of local producers who take real pride in what they do.
What makes Cashel Blue special is its gentle, approachable character. The texture is soft and creamy, with just a bit of crumble, perfect for slicing or spreading on your favourite crackers or a good bit of bread.
The flavour of Cashel Blue is mild but rich, with a gentle tang from the blue veins. The blue is more subtle than in many other blue cheeses, so it’s a great choice if you’re not quite ready for the stronger, punchier ones. The taste is balanced, with a slightly sweet, buttery undertone and a lovely, well-rounded finish.
Jen’s note: I once asked Sarah Furno (Cashel’s co-owner and daughter of Jane and Louis Grubb) why Cashel was the size that it is. The answer was that it is the size of a drain pipe! When Sarah’s parents started making the cheese they didn’t have any proper kit so they used a (clean) piece of drain pipe and the size stuck.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, Penicillium Roqueforti
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
