Actually reasonably strong, but the soft, creamy texture balances this out making it milder than many blues. The favour has a sweetness to it and a very pleasant aroma. The untreated rind develops a green surface mould which is a little stronger than the interior.
Cashel Blue was created in the early 1980s, after much experimentation, by Jane Grubb as a way to improve income from the dairy herd her husband had been building up on the family farm since 1978. Named after the “Rock of Cashel” which is also sometimes know as St Patrick’s Rock.
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