Crozier Blue is the only blue cheese made in Ireland from ewe’s milk. The Grubb family have been farming in the area around Cashel in Tipperary since the 16th Century. Louis Grubb and his family have been making the cheese and its famous sister Cashel Blue since the early 1980s.
A Crozier (or Crook) refers to the hooked staff either carried by a bishop as of pastoral office or by a shepherd.
£8.50 (approx. 175g)
Out of stock
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What’s it like? Crozier Blue has a rich, full and well-rounded flavour. It is gently salty with a distinctly rich creamy texture, offset by a touch of spice. The cheese has an off white interior appearance, this is typical of sheep’s milk cheese. Throughout the cheese there is a blueing in a marble-like pattern, although comparative to many traditional blues, Crozier is typically less blue. The rind, which with time can develop a film of surface mould and slight moisture is untreated and is therefore edible, it is however typically stronger and is better used in cooking.
Where’s it from? Produced by J&L Grubb Ltd with Sergio Furno and Dirk Van Den Dikkenburg, Tipperary, Ireland.
Packaging: A distinctive gold foil wraps this cheese as a wedge of 175g cheese.
Recipes:
Crozier blue has a rich and well-rounded flavour, with a gentle saltiness offset with a touch of spice. It is so special it needs to be the main feature of a dish, such as this Spinach and Walnut Fettuccini recipe. The flavours and textures combine to make every mouthful magnificent.
Features:
To honour all the wonderful and diverse cheeses available from Ireland, we’ve collated 11 interesting facts about some Irish Cheeses. For instance, did you know Crozier Blue cheese makes a delicious Ice-Cream flavour? Or that Humming Bark gets its distinctive smell from being aged wrapped in Spruce Bark? Read the full article here.
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Cheesy bluepeg –
The nutty crook!
So rich, creamy and nutty. This blue had the total wow factor. Up there with the best blues I have had. Came in plastic packaging and you need to air the cheese for a few hours to take the dampness from the cheese. Deserves to be tried.
Dangermouse –
Tangy & Tasty!
Lovely tasting mild blue cheese with a definite ‘tang’ at the end.
Dangermouse –
Be Patient!
Lovely & surprisingly strong tasting Blue Cheese, which unfortunately I could not resist eating too quickly,as it seemed to improve the longer that I left it. So, my advice is be patient and the wait will bring a fabulous tasty reward,