Cashel Blue Cheese

Fleeing from religious persecution in England, the Quaker Grubb family settled in South-East Ireland in the 1600s. They started a farm in Beechmount near Cashel. Beechmount lays in the valley of the Suir River in county Tipperary. The cheese is named after a medieval castle, the Rock of Cashel. This castle overlooks the many pastures of the Grubb family.

Changing Hands

In 1938 Samuel Grubb bought the Beechmount Farm. His son Louis and new wife, Chef Jane took it over. Investing everything they had, they bought a herd of Pedigree Holstein-Friesian cows. Accustomed to fine foods, Jane took cheesemaking classes. She experimented with many kinds of cheese. Finally, she came up with the first blue cheese made in Ireland. 1984 saw the first Cashel Blue which has won many prizes.


Louis and Jane became the founders of CAIS. This was the new association of farmhouse cheesemakers. Through this association, new cheesemakers could find the support they needed. During this time, the prestigious U.K. Neil’s Yard Dairy bought Cashel for distribution. By 1991 sales increased. Queen Elizabeth II served it at a State Banquet to honor her historic visit to Ireland in 2012. Everyone loved it.

New Cheesemaster

Dutchman Geurt Van den Dikkenberg joined the company and remains the head cheesemaker today. Best seller How to be a Domestic Goddess, by Nigella Lawson in 2004 included a recipe for biscuits with this special cheese. It is also good to crumble into salads, melt on steak, mix into broccoli and celery soup, or eat with pears, hazelnuts, pecans, and grapes. One can use it for stuffing chicken breasts and making soufflés. Port and Gewurztraminer wine are good accompaniments.                

Cashel Blue is a hand-made, semi-soft, slightly acidic blue cheese with a creamy texture. It will ooze at room temperature. Penicillium roqueforti is the bacteria used to form this cheese – the same bacteria that Roquefort and Stilton are made from. The cows are fed a high protein diet along with the lush grass of Tipperary’s limestone pastures. Ripened for two to six months, it has a mineral undertone. As a plus, the rennet used is vegetarian.

Cashel Blue Organic Awards:

2016 – World Cheese Awards – Silver Medal



1 Tbls. butter

1 Tbls. flour

2/3 cup heavy cream or whole milk

¼ cup cashel blue cheese, chopped or crumbled


  1. Melt butter in a pan over medium heat.
  2. Stir in the flour for one minute.
  3. Gradually pour in the milk, stirring constantly until sauce is smooth.
  4. Bring mixture to a simmer, then add cheese.
  5. Stir until cheese has melted and sauce has thickened
  6. Season to taste.


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