* Cashel Blue

Cashel Blue is full of character and has an intensely creamy texture, with a strong blue veining, light tang, and savoury and salty flavour.
Pasteurised Cow's Milk
Matured for 6 to 10 weeks
Vegetarian Rennet
£6.40

Size

The History, Dairy & Farm, Animals & Maker

Beechmount Farm’s history goes back to the 19th Century, during which the Grubb family owned and ran successful grain mills for over 100 years. In 1938, Samuel Grubb bought Beechmount Farm from a childhood friend and began farming the land with his four children. In 1979, Samuel’s son Louis, along with his wife Jane, invested all the money they had into a herd of 90 dairy cows. Jane took a cheesemaking course and the couple began experimenting, making a few different varieties of cheese and selling them at the local country market. In 1984, the very first Cashel Blue was ready for sale and within its first year, won great accolades. In 1985, the prestigious Neal’s Yard Dairy placed their first order for Cashel Blue, and in doing so, brought Cashel Blue to the UK, where it would prove very popular, even being served, in 2012, at one of Queen Elizabeth II’s State banquets.

In 2004, Louis & Jane’s daughter Sarah took over the maturing of the cheeses, alongside her husband Sergio Furno. In 2011, Louis’ brother, Brian Grubb designed and built a new custom dairy to ensure successful production for many generations to come.

Cashel Blue is named after the historic rock of Cashel, a medieval castle that once seated the Kings of Munster. According to legend, St Patrick began converting Ireland to Christianity at Cashel, using a shamrock to explain the Holy Trinity.

Cashel Blue cheese is made from 100% local Irish grass-fed Friesan cow's milk, all sourced from farms within 25 miles of the dairy as well as their own farm.

Sustainability

In 2012, Beechmount Farm began solar energy production and now have 519 solar panels across the roof, which generate enough energy to power cheese production for over six months of the year. In the winter, a small amount of extra energy is brought over from the local wind farm, Kill Hill.
The farm also has a reed bed system and water treatment plant meaning that their water management is environmentally sustainable.
The farm covers 200 acres, 20% of which is dedicated to biodiversity, so there are nature corridors throughout the area, with woodland groves and hedgerows for local wildlife to thrive in. Every 20 years, the farm also undertake an intensive replanting programme of native trees.