Blue, Cashel, Irish, 1.4 kg

[Stock Code: 1014]

Product Overview - Producer Details and Tasting Notes:
Cashel Blue Farmhouse Cheese Company was established in 1984 by the Grubb family in County Tipperary - Ireland's first farmhouse blue cheese. All the milk that goes into their cheese (Cashel Blue and Crozier Blue) is pasteurised, but not homogenised. After pasteurisation, the milk is piped into vats ready for the addition of starter culture and rennet - it is also at this stage that the blue mould is added the milk. Once the milk has coagulated, the curd is cut and turned to help separate it from the whey - The Cheesemaker then cuts the curd by hand using a cheese harp and turns the curd, also by hand. When the curds are the required strength, they are removed from the vats and transferred to cheese moulds for shaping. Any residual whey present in the curds is allowed to drain out of the newly formed cheese over a period of 48 hours, assisted by turns at regular intervals. This draining occurs naturally, the cheese is not pressed. Following turning, the cheese is then de-moulded and salted; after this it is pierced top and bottom with a set of stainless steel needles to allow oxygen to get into the cheese, encouraging the blue mould to form the Cashel Blue way. After piercing, the cheese is then transferred to Ripening Rooms for maturation for between an average of two to three weeks, producing a natural cheese with a natural rind (therefore without wax or coating). As a result the rind on the cheese, will often have a covering of mould, which is generally stronger than the rest of the cheese. The final maturation is once the blue has developed within the cheese - it is then that it is assessed for texture and level of acidity to manage the development of the cheese and deliver Cashel Blue as you like it.
Cashel Blue, specifically in the first few months of ageing, is quiet mild, creamy and not salty. With age the complexity of flavour develops and becomes sharper and will eat well up to six months of age.
Key Characteristics:
- Milk Type: cow
- Cheese Style: Blue
- Affinage: Less than 6 months
- Geographical Region: Ireland, South Tipperary (East of Cashel)
- Eating Recommendations: Great in warm and cold salads, pizza, pasta, soups and tarts. A favourite is stake with melted Cashel or Crozier on top.
Note: Cashel Irish Blue is a random weight product and therefore, the weight and the amount will only be available once the goods are shipped.
2016 Gold endash Cashel Blue Cheese (World Cheese Awards)
2016 2-Star Gold - Cashel Blue (Great Taste Awards)

2015 2 stars endash Cashel Blue (Great Taste Awards)
2015 Gold endash Cashel Blue (Nantwich, International Cheese Awards)
2015 Silver endash Cashel Blue (Mondial du Fromage, France)

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