Cashel Blue
| Cashel Blue |
|---|
 |
| Source of milk |
Cow |
|---|
| Texture |
Semi-Soft |
|---|
| Fat content |
45% |
|---|
| Weight |
1.5kg |
|---|
| Aging time |
Eight to fourteen weeks |
|---|
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
| Crozier Blue |
|---|
| Source of milk |
Sheep |
|---|
| Texture |
Semi-Soft |
|---|
| Fat content |
45% |
|---|
| Weight |
1.5kg |
|---|
| Aging time |
Eight to fourteen weeks |
|---|
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 .
