Group of a whole and cut pieces of Cashel Blue vegetarian cow’s milk cheese, showing the blue veining, delicate natural rind and rich, buttery paste

Cashel Blue

An easy-eating blue cheese with a pleasantly buttery texture and a balanced amount of blue veining which adds a lift to the rich, full-flavoured paste.

PORTION

Quarter

MINIMUM 345 g

Half

MINIMUM 695 g

Whole

MINIMUM 1395 g

Regular price £10.70 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Vegetarian Coagulant

milk treatment
Pasteurised

location
Fethard, Tipperary

milk source
Bought-in; Own herd

season
All year

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Cashel Blue cheeses are matured on their sides on rollers. They are turned by rotating the rollers.

background

When Tipperary farmers Louis and Jane Grubb created Cashel Blue in the 1980s, there were very few soft blue cheeses being made on the British Isles and no blue cheese at all being made in Ireland. So, in their embrace of blue mould, the Grubbs metaphorically broke the mould. Theirs remains very much a family operation: Cashel Blue is made in a purpose-built dairy designed by Louis's brother Brian, and the couple's daughter Sarah and son-in-law Sergio now oversee the business. All of the milk used to make this richly creamy cheese (which is named after a nearby landmark, the Rock of Cashel) comes from within a 25km radius of the farm, including the Grubbs' own herd of pedigree Friesians.

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our work with this cheese

In 1985, we placed our first order of Cashel Blue, being the first to bring the cheese into the UK. The work we have done over time means that the cheeses selected for us arrive ready to sell

Accompaniments

Damson Paste - 200g Slice
£8.20

Quince Paste - 200g Slice
£9.10

Serving Suggestions

Halve fresh figs and roast in the oven. Top the hot figs with crumbled Cashel Blue.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.