Jane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It is Ireland’s original, farmhouse blue cheese as till then there was no blue cheese made on Irish farms. Nearly 50% of the pasteurised milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians. Creative Commons/HighKingDepending on the age, Cashel Blue texture varies from chalky to soft yellow paste and a characteristic bluish green mould. Young cheeses taste & smell chalky, lactic and mildly blue while the older ones are rich & buttery with a well-formed blue colour. Over 18 weeks of maturing, the cheese takes on a robust flavour and is granular in texture. It is one of the finest blue cheeses that relies on it's balance in taste, texture and aroma. Young Cashel Blue pairs well with Gewurztraminer while medium aged wheels favor Sauternes and New World Botrytis Semillion. The aged cheeses are good with LBV Port. Pick the scrumptious cheese to crumble onto salads or snack on with grapes.