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

Description

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!

Cooking

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.