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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.