The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the rind. It's rind is wrinkly with a golden colour; the texture of the paste is pleasantly light, almost whipped.
A Camembert-style cheese with a classically creamy and unctuous paste, flavours are vegetal, truffley and garlicky.
Cashel Blue has a balanced amount of blue veining which adds a lift to the rich, full-flavoured paste. This is an easy-eating blue cheese with a pleasantly buttery texture.
This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavour more buttery than many examples of Wensleydale more widely available today.