Crozier Blue - A Cheese Converted

Crozier Blue - A Cheese Converted

Crozier Blue A Cheese Converted

  • Producer – Cashel Farmhouse Cheesemakers
  • Origin - Ireland
  • Milk Type - Sheep
  • Ageing - 3 months

One of the most enjoyable parts of cheese is learning about the
histories and stories that many of them hold. The Cashel story
starts 200 years ago when the Grubbs, a family of Quakers,
establish themselves in the county of Tipperary, running several
successful mills. It wasn’t until 1938 when Samuel Grubb
returned from abroad to farm the lands, a task carried on by his
four children following his death. The real magic started
when Louis and his new wife, Jane, decided to start a dairy herd
of 90 cows. After attending a cheesemaking class, Jane began
experimenting over five years until she created the famous
Cashel Blue. It was almost an instant hit and has since picked up
the highest accolades from around the world. In 1993, sheep are
first milked on the farm and the Cashel converts to Crozier Blue.

Trying to back up from the Cashel was always going to be a
massive task. The Crozier, although looks the same, retains
the typical sheep’s milk style. Its rich and creamy texture has a
fuller flavour. Depending on its age, this cheese can quite
easily be mild to a big bitey blue as the moulds develop. Ewe’s
milk cheese is well-known for its moisture and this is no
different as the whey can readily flow from its centre as the
wheel is cut open.

Crozier fact of the day
So what is a crozier anyway? A crozier is a hooked staff that is
often carried by a bishop or a shepherd. The town of Cashel is
the site where St Patrick’s Crozier can be found. As the
story goes, it was with this crozier, that St Patrick converted
the pagan Irish king to Christianity. The play on words has
given rise to the Crozier Blue, a cheese converted from cow to
ewe’s milk.

Drink with
• Tanqueray Gin
• Sauternes
• Pinot Gris

Eat with
• Rye bread
• Chutney
• Pecans
• Honey
• Dark Chocolate
• Figs and Pears

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