J&L Grubb: Difference between revisions
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'''Cashel Blue''' is a hand-made, semi-soft, mildly blue veined and slightly acidic [[blue cheese]] with a creamy [[Texture (food)|texture]], made from cows milk. Over half the |
'''Cashel Blue''' is a hand-made, semi-soft, mildly blue veined and slightly acidic [[blue cheese]] with a creamy [[Texture (food)|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.<ref name="cb">[http://www.cashelblue.com/ Official site of Cashel Blue]</ref><ref>[http://www.bordbia.ie/aboutfood/farmhouseCheese/FarmhouseCheesesGuides/FarmhouseCheeseBooklet.pdf Bord Bia booklet on Irish Farmhouse Cheese]</ref> 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 (cheese)|Roquefort]], [[Stilton (cheese)|Stilton]] and other blue cheeses.<ref name="cb"/> |
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{{Infobox Cheese |
{{Infobox Cheese |
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Revision as of 13:24, 8 October 2011
| J&L Grubb | |
|---|---|
 | |
| Country of origin | Ireland |
| Region, town | Beechmount |
| Region | Co. Tipperary |
| Town | Fethard |
| Source of milk | Cow |
| Pasteurised | Yes |
 Related media on Commons | |
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.
Types
| Cashel Blue | |
|---|---|
| |
| Source of milk | Cow |
| Texture | Semi-Soft |
| Fat content | 45% |
| Weight | 1.5kg |
| Aging time | Eight to fourteen weeks |
| Related media on Commons | |
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.[1][2] 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.[1]
| Crozier Blue | |
|---|---|
| Source of milk | Sheep |
| Texture | Semi-Soft |
| Fat content | 45% |
| Weight | 1.5kg |
| Aging time | Eight to fourteen weeks |
| Related media on Commons | |
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 .
Awards
Cashel Blue is widely acclaimed and has won numerous awards. The highlights are:
- 1993: First (Blue Cheese Class ) Royal Dublin Society Farmhouse Cheese Competition
- 1998: Silver, Ireland’s International Cheese Awards
- 2000: Gold, British Cheese Awards
- 2001: Gold, World Cheese Awards
- 2002: Bronze, World Cheese Awards
- 2004: Bronze, British Cheese Awards
- 2004: Gold, Listowel Food Fair, National Farmhouse Cheese Competition (Ireland)
- 2005 Bronze British Cheese Awards
- 2006 Gold, World Cheese Awards
- 2010 Gold, World Cheese Awards[3]
Crozier Blue has won many prestigious awards, the highlights being:
- 2003: Gold, British Cheese Awards
- 2003: Gold, World Cheese Awards
References
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |