Smethe is crafted into seven-pound wheels and aged for four to five months in the cave. During the maturation process, the cheese is brushed with a Celtic sea salt solution and turned every few days. As it ages, the cheese develops a mottled, white, gray and brown rind. The interior paste is pale in the center and golden closer to the rind. It is deliciously salty, with a definite tang that tickles the back of your tongue, and a creamy-crumbly texture.