Cashel blue

cashel blue - www.healthnote25.com

Cashel Blue is a blue cheese from Ireland that is produced using cow's milk. This cheese was invented by Jane Grubb and Louis Grubb in the 17th century. The young Cashel Blue cheese has a dense, moist texture.

When matured then the character of the cheese began to appear and it feels more spicy. When the cheese is cooked, the inside becomes softer. Cashel Blue cheese is produced using both pasteurized and unpasteurized milk and using both vegetarian and non-vegetarian rennet.

The bacteria "Penicillin roqueforti" is added to the milk used to make a blue shade on the cheese. The curd is then cut and dried for 2 to 3 days. Once dried, the cheese is salted and pierced with a long needle to create an air hole.