Cashel Blue

In County Tipperary, Ireland, Louis and Jane Grubb in the mid 1980’s, developed the first Irish Blue, nurtured and exported by Neal’s Yard Dairy. Cashel is made with the milk of the Grubbs’ cows, pasteurized, and ripened for two and up to six months. A unique, creamy texture is complemented by a delightful, mild blue tang. The best cheeses are made from April to October when the cows are out to pasture.

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