Produced by the Grubb family – makers of Cashel Blue – using milk from a recently established flock of ewes on the limestone pastures near Cashel. Throughout the season the ewes are allowed to freely graze the fertile grasslands of Tipperary, producing distinctly flavoured, borderline sweet milk. The cheese is slow to mature – we continue affinage in our colder, high humidity fridges – and should be aged a minimum of four months before opening. With proper maturation the marbled roqueforti moulds are adequately spread and the pate, which is a pale white, has begun to break down into a creamy, slightly gritty texture. The flavours are uniquely Irish: malty and sweet on the front, finishing with an expansive depth of spicy salt.