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Cashel Blue

Cashel Blue® is named after the historic “Rock of Cashel,” a medieval castle that was once the seat of the Kings of Munster, and where lore has it St Patrick commenced the conversion of the pagan Irish to Christianity by using a shamrock to explain the Holy Trinity, giving birth to one of Ireland’s national symbols.

Cashel Blue® is sold exclusively in the USA as “Kerrygold Cashel Blue”. The typical age of Cashel Blue® on mainland Europe, North America and Australia is between 14-22 weeks of age.

Some Recent Awards:
  2016- World Cheese Awards – Gold Medal
  2015- Great Taste Awards – 2 Stars
  2015- Mondial Du Fromage – Silver Medal
  2014- Great Taste Awards – 2 Stars
  2014- Irish Food Awards, Blas na h’Eireann – Gold Medal
  2014- Irish Cheese Awards – Gold Medal Winner
  2014- International Cheese Awards, Nantwich, – Gold, Specialist Cheesemakers Section
  2013- Great Taste Awards – 3 Star
  2013- Irish Cheese Awards – Eurotoques Ireland Chefs Choice Award
  2013- British Cheese Awards – Best Irish Cheese
  2013- International Cheese Awards, Nantwich – Gold Vegetarian class
  2013 – World Cheese Awards – Bronze
  2012- Irish Cheese Awards – Silver
  2012- World Cheese Awards – Silver
  2011- International Cheese Awards, Nantwich – Best Irish Cheese
  2011- International Cheese Awards, Nantwich – Gold, Catering category
  2010- World Cheese Awards – Gold
  2010- Great Taste Awards – 3 stars
  2009- World Cheese Awards – Gold
  2009- World Cheese Awards – Best Irish Cheese


Cashel Blue® has a white appearance or paste as it is technically called when young turning increasingly towards a buttery yellow as it matures. Throughout this paste there is a blueing often referred to as having marble-like pattern. The rind, which with time can develop a film of surface mould is untreated and is therefore edible. It is intrinsic to the cheese and contributes to the breaking down of the paste, adding further flavour and complexity. N.B. the rind can taste saltier than the inner paste. Traditionally made in 1.5kg wheels (or thereabouts) and packaged in gold foil.

Characterful but not strong. Our youngest Cashel Blue® will reach you in Ireland and the UK at between 6 to 10 weeks of age and is pleasant, firm and creamy-edged with an established blue character – offset by a mouth-watering tanginess. By 3 months of maturation your Cashel Blue® will have broken down to a richer, fuller and rounder yet not strong flavour.

With time Cashel Blue® becomes creamier and indeed more balanced in flavour as the saltiness, blueness and gentle milky elements integrate together. From 3 months a gentle touch of spice may become apparent. Cashel Blue® can age up to 6 months of age becoming increasingly unctuous in texture with age. Beyond this point Cashel Blue® loses it’s way and enters the sphere of hot strong blues, an area we are not comfortable in. Here are some Pairing and Accompaniment ideas for Cashel Blue®, and also some mouthwatering recipes to try!


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.


Registered trade name

Organic production




Dietary product


Lactose-free product




   355 kcal per 100 gr.


   21.1 gr. per 100 gr.


   29.3 gr. per 100 gr.

Fat in dry matter

   54 %


   1.5 gr. per 100 gr.


   2 gr. per 100 gr.

Saturated acids

   18.4 gr. per 100 gr.


18 -  Individual visits per month (average)
1254 -  All individual visits
04 10 2016 -  Date of publication of this article
03 01 2017 -  Date of last edit

Cashel Blue Cheese
Cashel Blue. Foto  № 2
Cashel Blue. Foto  № 3

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