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.

Also available in limited quantities is the 2015 American Cheese Society, Best of Show – First Place Winner – Celtic Blue Reserve which is enhanced with extra cream, and aged for up to 6 months. This gives the Celtic Blue Reserve a much richer, silken texture, and full flavour with a butter and sea salt vibe that sustains a long, complex finish.

Either version pairs well with a Porter, sweet white wine, or a Sherry.