A creamy, silky medium flavoured blue from Ireland, which is delicious with pear. It was invented by the Grubb family in County Tipperary and continues to be made by them. Cashel Blue can be matured up 6 mths and is pleasant, firm and creamy and tangy when younger. By 3 months of maturation it will have a richer, fuller and rounder flavour developing greater creaminess as it matures up to 6 months. Cashel Blue has a white paste when young turning increasingly towards a buttery yellow as it matures, really lovely and creamy. Pasteurised, cow's milk, veg