Sarah Furno, Co-Owner and General Manager of Cashel Farmhouse Cheesemakers co-ordinated with the assistance of Bord Bia and Tim Rowcliffe industry advocate, a visit by 17 Irish Farmhouse Cheesemakers to London- the largest of its kind since the 1980’s. The visit included a visit to the iconic Neal’s Yard Dairy Maturation facility at The Arches Neal’s Yard Dairy: selecting and maturing outstanding British cheese – Neal’s Yard Dairy , a talk with vice chair Caroline Bell of The Specialist Cheesemakers Association Britain, exploring the challenges to the specialty cheese-making sector and how together we are stronger. A strong focus of conversation between Irish cheesemakers and their British counterparts was on exploring the British Food safety standard SALSA Cheese plus which uniquely has a specialty cheese specific focus. The evening was dedicated to taste – the Irish Cheesemakers gave a tasting of over 70 Irish cheeses to the British trade, with cheese of all styles and milks exciting the tastebuds of the sector. The following day included visit to cheese counters across London including:
Paxton & Whitfield Home – Buchanans Cheesemonger
Bayley & Sage – Your local fresh food retailer
LA FROMAGERIE – British & European cheeses to buy in store and online – La Fromagerie
We were delighted to see Cashel Blue stocked on all the counters.
Cais: https://irishcheese.ie/
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