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
|Age||4 Months +|
|Country Of Origin||Ireland|
|Region||Fethard, Co. Tipperary|
|Strength Of Cheese||Medium|
|Style Of Cheese||Blue|
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