At the Swiss Cheese Awards

September 30, 2018
Sarah and Sergio are just back from the Swiss Cheese Awards in Lucern – and were honoured to be invited to be part of the jury – judging the “Gruyere Alpage” class of cheese!
(Alpage means mountain pasture, and when used to describe a cheese, it means that the milk is taken from the cows only during the warmer months, when the herd is able to graze on the wild flowers and grasses of the alpine pastures)
Sarah and some of the other judges at the awards:
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At the awards dinner afterwards:
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© 2026 Cashel Farmhouse Cheesemakers (J&L Grubb Ltd).
Created by TrueOutput:

Cashel Blue

Ingredients:

Pasteurised cow’s MILK, salt, rennet, starter cultures and Penicillum Roquefortii.

Allergy Advice:

Contains milk

Cashel Blue®

Country of Origin: Ireland

Established: 1984

Milk Type:  Whole Cow’s Milk

Pasteurised: Yes

Rennet: Vegetarian

Style: Semi-Soft, Blue

 

Energy1444kJ / 348kcal
Fat – Total Fat28.8g
Saturated Fat18.4g
Monounsaturated Fat7.2g
Polyunsaturated Fat0.8g
Trans Fats1.0g
Carbohydrate (by difference)0.9g
Sugars0.2g
Protein20.4g
Salt2.0g