Crozier Blue

Having established Cashel Blue in 1984, Jane Grubb continued to make her creation until 1990 when she started to teach Geurt van den Dikkenberg, already an able maker of Gouda-style cheeses, the art of making Cashel Blue. As the saying goes “Too many cooks spoil the broth” so Jane decided to take a step back and act more as a supervisor and advisor, while Geurt took over as the day to day cheesemaker and promptly set about developing a new variation of the cheese. Around the same time Jane and Louis Grubb’s nephew Henry Clifton Brown, of Ballinamona Farm, overlooked by the Rock of Cashel, set about establishing a flock of milking sheep, somewhat of a rarity in Ireland. As a result, in 1993, Crozier Blue was developed. To this day Crozier Blue is the only blue cheese made from sheep’s milk in Ireland.

A Crozier (or Crook) refers to the hooked staff either carried by a bishop as of pastoral office or by a shepard. The name Crozier Blue is a play on the fact that Crozier Blue is a sheep’s milk cheese and that it is in Cashel that ST Patrick converted the Irish. In fact, St Patrick’s “crozier” can be seen today in the Rock of Cashel.

Traditionally made in 1.4kg wheels (or thereabouts) and packaged in silver foil with a simple royal blue and white label containing the name “Crozier Blue.”

Crozier Blue is soldexclusively in the USA as “Kerrygold Cashel Blue”.