Kerry Gold CASHEL BLUE GRAPES

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This melt in your mouth, blue cheese made from pasteurized cow’s milk hails from Fethard, Co Tipperary, Ireland. The Grubb family began making this on their farm in 1984 . It is one of the best known of all the Irish farmhouse cheeses. I paired this with grapes as the sweetness explodes in your mouth and combined with the buttery blue, leaves you wanting more.
1 lb red seedless grapes
5 oz Cashel Blue
4 oz cream cheese (room temperature)
4 oz walnuts
1/2 cup heavy whipping cream
Pre heat oven to 400 degrees. Place walnuts on a lined sheet pan and bake in oven for 2-3 minutes. Remove and allow to cool. Crush and set aside. You can place them in a ziplock bag and crush with a rolling pin.
Wash and dry grapes well.
In a large bowl mix together the Cashel Blue Cheese , cream cheese and cream.
Fold in the grapes with a spatula.
Now roll the grapes individually in the walnuts.
Place the grapes on a plate and refrigerate until ready to serve.

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