Cashel Farmhouse Cheese

Milk type: Cow
Style: Blue cheese
Flavour: Creamy, mildly blue and slightly acidic when young, good balance between creaminess and blue as the cheese ages. Over 18 weeks blue becomes more aggressive in flavour and more granular in texture
Paste: Semi-soft ivory paste, with greenish blue colour, paste becomes chalkier in texture towards the centre of the wheel
Rind: Natural rind, grey/ pale yellow rind, depending on development
Age: 8 weeks for young wheels, 12 to 14 weeks plus for extra mature, depends also on selection
Format: Various precut and packed formats on tray and foil ranging from 125g to 350g.
Rennet: Vegetarian rennet, small amount of traditional rennet occasionally available
Season available: Available all year
Made with raw milk: No

Milk type: Sheep
Style: Blue cheese
Flavour: Rich, creamy and mild, with sweet blue flavour when mature. Younger wheels are more crumbly, with more acidic flavour
Paste: Pale white paste, with greyish green mould. Paste becomes chalkier in texture towards the centre of the wheel. Very similar in appearance to Cashel Blue™, but whiter paste due to sheep’s milk, slightly greener mould
Rind: Natural rind, grey/pale rind
Age: Released from 3 months of age
Format: Various precut and packed formats on tray and foil ranging from 125g to 350g.
Rennet: Vegetarian rennet, small amount of traditional rennet occasionally available
Season available: Available year round
Made with raw milk: No

Milk type: Sheep
Style: Hard cheese
Flavour: Full yet not strong flavour – combining a complex mix of both savoury and gentle, sweet notes. Creamier in style than Manchego or Pecorino, this is a distinctly Irish traditional farmhouse cheese
Paste: Firm yet delicately creamy texture
Rind: Natural Rind, pale/white
Age: Minimum of 6 months
Format: Various precut and packed formats on tray and foil ranging from 125g to 350g
Rennet: Vegetarian rennet, small amount of traditional rennet occasionally available
Made with raw milk: No