In 1984, the Grubbs began to make around eight Cashel Blue cheeses at their farm from the milk of their own herd of Holstein-Friesian cows. Originally the cheese was produced using an old 90-litre copper brewer's vat and sold in local shops and markets.[1]
In 1991, the Grubbs were joined by Guert Van den Dikkenberg who became their head cheesemaker.
In 1993, Henry Brown, a nephew of Louis Grubb, began to make blue cheese from sheep's milk but it wasn't until 1999 that the cheese was manufactured in commercial quantities at Grubb's facilities.[1]
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.[2][3] 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.[2]
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 cow's milk.
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