Cashel Blue

Served with chocolate fig spread

They say: "Cashel Blue is the creation of Jane and Louis Grubb, a husband and wife team. Grubb family ancestors were Anabaptists who fled English religious persecution to become butter makers in Ireland. Cashel Blue was developed in 1984, and it is made entirely by hand from whole un-homogenized cow's milk. They wrap the cheese in raw Irish linen when it sets to drain. The cheese is Ireland's premier artisan cheese. A cashel was an enclosure for cows in the Middle Ages."

Cmoore says: Tasting notes: "Barnyardy --> like a stable!" But any fellow blue-cheese-lovers will agree that this is in the best possible way. The texture is creamy and smooth, with a minimal smattering of mold. In this case, the bitterness of the chocolate-fig spread pairs nicely with the saltiness of the cheese. Similarly, a strong, possibly slightly bitter beverage would make an excellent match. The Cashel Blue is made with a vegetarian rennet.

Suggested Pairings: Madeira, Tawny Port, Porter, Stout