Characterful but not strong.  It is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess. By 3 months of maturation Cashel Blue will have broken down to a richer, fuller and rounder flavour developing greater creaminess as it matures up to 6 months.  Cashel Blue has a white paste when young turning increasingly towards a buttery yellow as it matures. Throughout this paste there is a blueing often referred to as having marble-like pattern. The rind, which with time can develop a film of surface mould is untreated and is therefore edible. It is intrinsic to the cheese and contributes to the breaking down of the paste, adding further flavour and complexity. The rind can taste saltier than the inner paste.