In 1984, the Grubbs began to make around eight Cashel Blue cheeses at their farm from the milk of their own herd of Holstein-Friesian cows.

Originally the cheese was produced using an old 90-litre copper brewer's vat and sold in local shops and markets.

[1] In 1991, the Grubbs were joined by Guert Van den Dikkenberg who became their head cheesemaker.

[2][3] The cheese was named after the Rock of Cashel overlooking the pastures close to the farm.

It is made on the farm of Jane and Louis Grubb by their daughter Sarah Furno.