I saw Cashel Blue cheese at Whole Foods and had to get it. Thankfully, it was a relatively small wedge, seeing as it was actually wayyy too strong for me. It was so much more pungent than gorgonzola! I had to tone down the strength of the Cashel Blue by essentially drenching it with my raw honey, which has an extremely strong and sweet taste, and mixing in those wine crackers for some crunch. I won't be getting Cashel Blue again, but it was worth trying at least once, seeing as it is the only blue cheese from Ireland, made, of course, in Cashel, County Tipperary.
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