Wednesday, December 17, 2008

Cashel Blue and Crozier Blue Cheeses

After posting about Mickey McGuire's Cheese and the Cashel Blue cheese that he carries, I sent an email to the company to tell them how much I enjoyed their cheese (Don't you just love the internet?  It makes sending fan mail just SO much easier!).  They sent me a lovely response, with a bit more information about their company:

Better than a jeweller's counter!

Cashel Blue was created by Jane and Louis Grubb between 1980 and 1984 on the kitchen stove using a copper brewer’s vat. It took four years of experimentation! We continue to make Cashel Blue on the family farm in Tipperary and the 120 strong Cashel Blue Pedigree British Friesan herd graze around the cheese dairy.
Cashel Blue was originally intended for local sale, however its subtle modern approachable style drew attention from abroad, and today more cheese is exported than sold at home. Cashel Blue can be bought throughout Ireland and the UK, and in Europe, the USA, Hawaii, Dubai, Japan and Australia.

As part of a post-dinner cheese plate

Crozier Blue  was developed in 1993 by our head cheesemaker, Geurt van den Dikkenberg. It was Ireland’s first sheep’s milk blue cheese. The Crozier Flock now numbers almost 400 British Friesland Sheep which graze on the limestone pastures of Ballinamona Farm, one mile from Cashel, Co. Tipperary.
Cashel Blue and Crozier Blue are both made from whole pasteurised milk. The creaminess, which is a characteristic of both cheeses, is the result of our soft curd technique and selected maturation. The Grubb family have chosen specialise in making blue cheese.
Maturation and Cellaring:
Cashel Blue and Crozier Blue are both exclusively hand-made and matured on Beechmount Farm in Co. Tipperary. Initially cheeses are graded at 3 weeks of age. We  assess the level of blue, texture and acidity. Further maturation can then vary from a minimum of 9 weeks up to 35 weeks, depending on individual cheese characteristics and type.

They've won countless awards for both types of cheese and deservedly so.

We served Cashel Blue after a dinner with friends.  It plays well with others and really only needs a bit of fresh fruit to go with it.

Keep it simple.  Keep it fresh.

Although, I did save a bit back to go on a piece of steak that Alan and I had later in the week, and, oh my goodness!

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