A semi-soft, handmade blue cheese from Beechmount Farm in Tipperary, Southern Ireland, made from 100% fresh ewes milk which is naturally sweeter and creamier than cows milk. Rich and creamy, with a peppery “watercress” finish, this cheese is made in the style of a Roquefort. It takes around 20 weeks to mature the cheese which is usually at its best between July to January. Only 12,500 wheels of this cheese are made each year
Please note all cheeses are hand cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!