J&L Grubb was set up by Jane and Louis Grubb in 1984 at their farm in Beechmount, near Fethard, South Tipperary. Jane originally experimented in an old copper brewer's vat before settling on the recipe for their first cheese, Cashel Blue.
Cashel Blue is a hand-made, semi-soft, mildly blue veined and slightly acidic blue cheese with a creamy texture, made from cows milk. Over half the milk used in the production of Cashel Blue comes from their own farm, with the rest sourced from farms located nearby. The cheese was named after the Rock of Cashel overlooking the pastures close to the farm. It has large blue flecks, made by the action of Penicillium roqueforti, the same fungus used in Roquefort, Stilton, and other blue cheeses.
Crozier Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Made in Ireland, this is one of the country's few blue cheeses, made from sheep's milk. It is made on the farm of Jane and Louis Grubb by their daughter Sarah Furno. Crozier Blue is a more recent creation from the farm which produces a sister cheese Cashel Blue cheese made using from cow's milk .