Ireland's first and most famous blue cows' milk cheese (Cashel Blue) has been made by Jane and Louis Grubb and family on their farm near Fethard since 1984, with daughter Sarah and her husband Sergio Furno now closely involved.
Made from pasteurised milk supplied by their own Holstein-Friesian herd and carefully selected local herds, Cashel Blue is made with vegetarian rennet in 1.4kg wheels. When young (8 weeks) it is firm but creamy with a slightly acidic flavour, maturing to a softer texture and stronger, rounder flavour (12-14 weeks).
Since 1999 the Grubbs' nephews, Henry and Louis Clifton Brown, have been making Crozier Blue (one of very few blue Irish sheeps' milk cheeses) from the pasteurised milk of their sheep grazed on pasturelands near Cashel. It is also made with vegetarian rennet, in 1.4kg wheels, and the style is similar to Cashel Blue although it has a crumblier texture and slightly acidic flavour when young (12 weeks), maturing to become and mild with a sweetish flavour.
Both cheeses are consistent award winners in Irish and international competition and Cashel Blue, in particular, is well distributed internationally.
A hard sheep's cheese, as yet unnamed, is expected to follow the two blues in due course.