Cashel Blue is featured in the new Oxford Companion to Cheese. The book tells us that Cashel Blue has an ivory interior when young, which gradually deepens to a warm buttery yellow as it matures. Its thin, uneven streaks of blue give it a marbled appearance. Beneath the tinfoil wrapping is an edible, sticky, blue-gray rind with some white mold, which is intrinsic to the cheese, contributing to the breakdown of the curd and adding flavor and complexity. The book is published in America, hence the gray and flavor etc.
|Blue is doing well here on a 6 week Crozier|
|Some of the thousands of wheels in the Maturation Room|
|Wheels, ready for turning|