Jane and Louis Grubb started making Crozier in 1998. The milk for Crozier comes from sheep raised locally in Tipperary Ireland where they graze in rich limestone pastures. Crozier is made with vegetable rennet, which means it's completely vegetarian. It's slow to mature (like Frank, our head cheesemonger), but when it does, Crozier has a lot of good stuff going on. Crozier is milder than Roquefort but zestier than the Grubb's famous Cashel. It's spreadable, ever so richly veined and downright yummy.

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