Jane and Louis Grubb, honoured with a lifetime achievement award for their outstanding contribution to Irish food, by the Irish Food Writers’ Guild (IFWG).
Cashel Blue is responsible for creating Ireland’s first native blue cheese and has won many awards since its humble beginnings in Tipperary 41 years ago, when just eight cheeses at a time were made in a repurposed 80-litre copper brewer’s vat, using milk from the family farm at Beechmount, near Fethard, Co Tipperary.
Top Irish food and drink products and people for 2025 are named – The Irish Times
2025 Food Awards – Irish Food Writers’ Guild
Photograph: Paul Sherwood
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
Nutritional Information:
Typical values per 100g:
Energy - 1444kJ / 348kcal
Fat – Total Fat: 28.8g
Saturated Fat: 18.4g
Monounsaturated Fat:7.2g
Polyunsaturated Fat:0.8g
Trans Fats: 1.0g
Carbohydrate (by difference): 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g