True blue: How Cashel Farmhouse's iconic Cashel Blue cheese has stood the test of time
Freshly crowned Best Artisan Producers at the Blás na hÉireann 2025 food awards, the story of Cashel Blue is decades in the making, writes Joe McNamee
Inside the original farmhouse kitchen, where Cashel Blue was first made in saucepans on the stove, Sarah Furno joins her parents Jane and Louis at the old table with a slice of the cheese before them. Picture Chani Anderson
Jane and Louis Grubb, their daughter Sarah, and Sarah’s husband Sergio Furno are freshly crowned as Best Artisan Producers at the Blás na hÉireann 2025 food awards.
It is yet another prestigious award to add to a collection accrued over the decades since 1984 when they first launched one of Ireland’s iconic cheeses, Cashel Blue, but they are still in the dark about this impending accolade when I visit several weeks before.
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