The lush green grass of the Irish grasslands not only provides some of the best golf greens but also the best grazing for cows to produce rich and creamy milk and a sharp cheddar. It is aged for at least 12 months, or until the Master grader gives it the go ahead. And of course the finishing touch, the rind, is green wax! Great for St. Patrick's Day or any day you are in the mood for something bitey and strong.

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