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Cheese from Ireland, Co. Tipperary
Cashel Blue is a semi-soft blue cheese made on a Tipperary farm since 1984 from pasteurised cow milk, a starter, Penicillium roqueforti and vegetarian rennet. The soft curd drains in moulds for a few days, is salted and pierced with needles so air reaches the mould, and ripens for 8 weeks or more before it is wrapped in foil.
| Pasteurised whole cow milk | Over half from the Grubbs' own Holstein-Friesians, the rest from nearby herds[bordbia-guide][cashelblue-bio] |
| Starter cultures | [cashelblue-bio] |
| Penicillium roqueforti | Added to the milk[cashelblue-bio][cooksinfo] |
| Vegetarian rennet | Traditional rennet is occasionally available in small amounts[bordbia-guide] |
| Salt | [cashelblue-bio] |
| Starter | starter cultures (not named); Penicillium roqueforti added to the milk at 32 °C |
Total time across the recorded steps: 58 days – 59 days
What changes: Blue mould goes into the pasteurised milk once it has cooled to 32 °C
Output: inoculated milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cashel Blue is a semi-soft blue cheese made on a Tipperary farm since 1984 from pasteurised cow milk, a starter, Penicillium roqueforti and vegetarian rennet. The soft curd drains in moulds for a few days, is salted and pierced with needles so air reaches the mould, and ripens for 8 weeks or more before it is wrapped in foil. Made in 7 steps over 58 days – 59 days. The longest step, pierce and ripen, takes at least 56 days (Bord Bia (Irish Food Board)). Penicillium roqueforti does most of the fermenting.
| Main step | at least 56 daysReported[bordbia-guide] | Pierce and ripen |
|---|---|---|
| Temperature | 32 °CReported[cooksinfo] | Cool the milk and add blue mould |
Cashel Blue is a small farmhouse blue made from pasteurised cow milk with vegetarian rennet. It is sold from about 8 weeks old, and as it ages it turns from chalky and lactic to rich and buttery.
Made from pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
Louis and Jane Grubb returned to Beechmount Farm in 1979 and bought a herd of 90 cows. Jane began making cheese in 1980, in an old copper brewer's vat, and the first Cashel Blue was ready in 1984; the makers call it Ireland's first farmhouse blue. Their daughter Sarah and her husband Sergio Furno took over the maturing in 2004, and by 2011 a new purpose-built dairy was designed.
