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Recipes

Inventive ways of using our blue cheeses

Recipes from Chefs...

A collection of inventive and inspiring ways to use Cashel Blue® and Crozier Blue. Many thanks to chefs and friends who have let us share them with you.

Squash and Blue Cheese Spaghetti
by Jess Murphy

Cashel Blue®, Black Pudding and Apple Starter
by Mickey Ffrench Davis

Dead Simple Pumpkin & Blue Cheese Salad
by Sarah Furno

Cashel Blue® Cheese & Polenta Tartlets
by Simon Johnson

Stuffed Portobello Mushrooms with Cashel Blue®
by Mickey Ffrench Davis

Cashel Blue® & Black Pudding Tapas
by Mickey Ffrench Davis

Raw Slaw with Cashel Blue®
by Richard Gleeson

Squash, Quinoa & Cashel Blue® Salad
by Mickey Ffrench Davis

Broccoli and Cashel Blue® Soup
by Mickey Ffrench Davis

Wine-aubergine & Cashel Blue® prunes
by Claire McCormick

Inverted Cashel Blue Burger
by Neven Maguire
Ballymaloe

Crozier Blue with Fino Sherry, Apple & Rocket
by Ballymaloe

Fennel, Beetroot & Cashel Blue Salad
by The Marker Hotel
Yes Chef Scallops

Scallops with Cashel Blue / Broccoli & Bacon Soup
by Yes Chef
Wild Mushroom Toasties

Wild Mushroom & Cashel Blue Toasties
by Kevin Dundon
Fenns Quay

Crozier Blue Ice Cream
by Fenn's Quay

Caramelised Onion, Rosemary & Cashel Blue Pizza
by Darina Allen
CASHEL BLUE, PEAR, CANDIED WALNUT, BALSAMIC SALAD

Cashel Blue, Pear & Candied Walnut Balsamic Salad
by Yes Chef
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© Cashel Farmhouse Cheesemakers (J&L Grubb Ltd) 2017
Beechmount Farm, Fethard, Co. Tipperary, E91 FK84 Ireland.
Tel: +353 (0)52 6131151 Email: info@cashelblue.com
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