A medium-flavoured blue with a melt in the mouth creaminess, this cheese is less salty than the majority of blues.

When young the cheese is firm and relatively moist with a fresh and slightly sharp flavour. With ageing it develops a melt-in-the-mouth creaminess and a rounder, mellower flavour. Cashel Blue can be matured for up to six months. All milk used for the cheese is now pasteurised.

The very best cheese is made from April to October when the cows are out to pasture, but Cashel Blue is still excellent throughout the year.

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