Cheese - Cashel Blue

DESCRIPTION Handmade on the Grubb family farm using only Friesian cows fed on Tipperary pastures.  This semi-soft creamy blue is famous for its' full flavor and buttery taste.  Aged for up to 6 months, this is one of the most famous cheeses coming out of Ireland today.  It has a robust flavor that's not overwhelming and is friendly to first time blue cheese consumers.   ORIGIN Ireland   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Comte Reserve  and Leonara By Origin - Cheddar and Cotswold (while not Irish they come close) Pairings - a dab of delicious Italian honey, some pitted dark olives, a slice of salami and crackers!   SUBSTITUTES Fourme d'Ambert    INGREDIENTS Pasteurized cow milk, salt, rennet, starter culture, penicillium roquefortii