Bronze winner in the 2013 Global Cheese Awards, Blue Vein Cheese, Hard category; Celtic Blue is a soft, creamy, blue cheese, with delicate blue veining and a limestone coloured natural rind, which is cultivated using specific ripening cultures.
Produced in South Glengarry Township on the north shore of the St. Lawrence River; Celtic Blue is pressed into a basket-weave molds and then aged for two to three months which gives the cheese its non-aggressive, mild flavour and buttery aroma.
Either version pairs well with a Porter, sweet white wine, or a Sherry.
The aged version has more of a nutty flavour, and was the Global Supreme Champion in the 2013 Global Cheese Awards.
