#23 The Cheese Board-Cashel Blue Traditional Cache
UGGY: Time for this series to go and free up some space for new hides. After almost 9 years most of the cheese has been nibbled and the rest has gone mouldy so no longer very appetising. Thanks to all who visited The Cheese Board.
#23 The Cheese Board-Cashel Blue
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Difficulty:
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Terrain:
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Size: 
(small)
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Series of 37 assorted straightforward caches around Thirsk, Sowerby and Carlton Miniott, loosely based on the contents of a cheese board.
A fairly easy 8-9 miles, in a figure of 8 crossing near the railway station.
Full description at #1 and #28
CASHEL BLUE is a hand-made, semi-soft, mildly blue veined and slightly acidic blue cheese with a creamy texture, made from cows milk.
Over half the milk used in the production of Cashel Blue comes from one farm, with the rest sourced from farms located nearby.
The cheese was named after the Rock of Cashel overlooking the pastures close to the farm.
It has large blue flecks, made by the action of Penicillium roqueforti, the same fungus used in Roquefort, Stilton and other blue cheeses
Additional Hints
(Decrypt)
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