A soft, salty, strong-flavored white cheese with blue veins.
- Pregnant women were told to avoid paté and soft-ripened cheeses (Brie, Camembert, Danish blue, Gorgonzola and Stilton).
- Deciding to go for a niche market and make a blue cheese, they tried to replicate the sort of cheeses that were then being imported into Ireland, such as Stilton or Danish blue.
- The mould itself, which grows naturally in the cave and can be cultured on pieces of bread, is used elsewhere, e.g. in the production of Danish blue.
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