We found this very original sounding recipe online today over at food.com – havent tried it yet, if you do let us know how you get on!
We particularly love the tip that:
“PREP TIME DOESN”T INCLUDE FREEZE TIME”
Read more the full recipe (it’s very short really!) over on food.com
The article seems to originate from Irish Abroad
Can be enjoyed by those sensitive to Lactose - Did you know the lactose, i.e the natural sugars in the milk, are fermented out over time.
Ingredients: Pasteurised cow’s MILK, salt, rennet, starter cultures and Penicillum Roquefortii.
Allergy Advice: Contains milk
Cashel Blue®
Country of Origin: Ireland
Established: 1984
Milk Type: Whole Cow’s Milk
Pasteurised: Yes
Rennet: Vegetarian
Style: Semi-Soft, Blue
Nutritional Information:
Typical values per 100g:
Energy - 1444kJ / 348kcal
Fat – Total Fat: 28.8g
Saturated Fat: 18.4g
Monounsaturated Fat:7.2g
Polyunsaturated Fat:0.8g
Trans Fats: 1.0g
Carbohydrate (by difference): 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g
