What We're Getting Up To...

Nature’s Time a Rural Education

What a year of extreme’s from the grass shortages of Spring, to the abundance of harvest this Autumn culminating in a great food harvest both wild and cultivated, at no moment have we been able to take our environment and it’s bounty for granted this farming year, a farming roller coaster which will be remembered […]

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The European Farmhouse and Artisan Cheese-makers in Ireland, April 2013

By Louis Grubb: Co-Creator of Cashel Blue: I am just recovering from being on the committee organizing the 5th European Farmhouse and Artisan cheese-makers congress held in Cork on the 25th -27th April in Cork. It is great to see a structure where small cheese-makers from all over Europe can come together and share knowledge […]

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Cheddar and Blue Cheese Chips: VIP Treatment at the Austin Food and Wine Festival

Another delicious sounding recipe from America, Shay Spences’s Cashel Blue cheesy chips. Shay says “Sampling some of their blue cheese, which was SO creamy and perfectly tangy without being too overpowering. I knew it would be the perfect cheese for my recipe, and I went ahead and mixed it with their aged cheddar just to […]

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Shaved asparagus and Cashel blue salad

A refreshing salad from the Independent Newspaper in the UK. See their website for the recipe.

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Cashel Blue Cheese New Season Walnuts

What a beautiful photo! We thought we’d hare this lovely photograph from Kevin Thornton’s Weblog with you. Kevin Thornton was awarded the Title as Chef of the Year for Ireland 2007 by Food and Wine. Chef Kevin Thornton has a spiritual, almost reverential, approach to food. The two star Michelin chef believes each ingredient passing […]

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Cashel Blue & Leek Soup

We recently came across this recipe on a great Cheese Blog written by an America Cheese fan. We think it sounds delicious! For recipe go to the “Cheese is Alive” Blog

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Roast Beef Fillet with Cashel Blue Butter

We’ve found another tasty sounding Cashel Blue Cheese recipe from the web, this time from “The Home Channel” in New Zealand! Roast Fillet of Beef with Cashel Blue butter, sounds tasty, for the recipe go to the “Stuart’s Kitchen” recipes pages of their website.

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Say cheese and keep smiling

Cashel Blue makers Sergio and Sarah Furno have a passion for food but try to steer clear of too much shop talk. ‘Well, I brought an Italian all the way to Ireland, so I thought it was only fair to take his surname,” explains Tipperary woman Sarah Furno, the only child of Jane and Louis […]

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Sunday Time Article on Irish Cheese "Blessed Are The Cheese Makers"

The Farmhouse cheese industry if worth €12m – and growing numbers of us are brabbing a large slice of it. There is a story, part of Irish cheesemaking lore, about the debut of Milleens – the creation that signalled the start of the Irish farmhouse cheese renaissance in the 1970s. A semi-soft washed-rind cheese with […]

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Bramley apple goodness: Apple and Celery Soup with Cashel Blue Cheese

We found this recipe on a blog called CAKE & COUNTRY. This recipe soups very exciting, the blogger describes it as a “refreshing, warm and yet delightfully tangy soup.” We can’t wait to try it! See the CAKE IN THE COUNTRY for the recipe sin full!

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Fillet of monkfish with smoked streaky bacon and cashel blue cheese rustini

Fillet of monkfish wrapped in smoked streaky bacon, cashel blue cheese rustini and a roasted hazelnut and citrus sauce. A delicious sounding monkish recipe with smoked streaky bacon & Cashel Blue Cheese! Yumy!

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Come and see us at the National Ploughing Championships 2012!

Cashel and Crozier Blue at 2012 National Ploughing Championship, New Ross, Co. Wexford. Please call in and see PJ and Rory from Cashel Blue and taste some lovely Cashel and Crozier and our new hard sheep’s milk cheese! You should be able to find our stand in a row marked N.

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