Good Questions, Simply Answered

Approximately 15 litres for a whole wheel, that’s like a litre per 100g… we could say cheese is the original natural energy snack!

yes 40% comes from Beechmount Farm, on which the cheese-rooms are located, the rest from the local area, coming directly from farm to the cheese-dairy

From 2 Irish milk producers, both who are small scale and family owned and managed.

Yes- it’s all natural- it will taste saltier, so maybe you might prefer to blend with butter and use as a burger topper, or pop into a pot of soup, for a richer flavour. It’s recommended to cut a triangle which includes rind and then interior. “suggest putting an image to highlight” ….

23- we make cheese the slow way the traditional way, it’s more hands on than most cheese you find in your local store. Piercing is done slowly one cheese at a time, salting, turning, cutting, tasting… it often surprises people what a hands on make it is.

You can take cheese tasting classes to understand the different types of cheese and their taste characteristics, but the best way is practice, is patience, is the ability to see the subtle changes, the seasonality and the connection between this. https://academyofcheese.org/study-cheese/associate/

Breed of cow and seasonality. Our Classic Cashel Blue is made from the milk of Friesan/Jersey cross cows, whereas our Organic Cashel Blue is made from the milk of a cross of Rotbund, Friesan, Montbeliard and Jersey cows.

Always store your Cashel Blue or Crozier Blue in the fridge, 2-5C is perfect.

Our blues are best eaten within 7-10 days of first opening the pack- after this they will become strong

Older stronger ends are ideal added to a soup, risotto, mac n’ cheese, or make a quick dip for your wings with crème fraiche, an end/rind of Cashel Blue and a squeeze of lemon juice.

Cottage cheese could be on the shelf within a few days, Camembert a few weeks and our blues a few months.

It has just the right weight to help that amazing creaminess develop in time, to help the proteins and fats in the curds change from a crumbly to a smooth consistency and for the blueness to develop in such a way that it is plays a supporting but not aggressive flavour role.