The cheese develops a mouldy coat which can vary seasonally from darker ‘green blues’ to paler ‘grey blues’.
Each cheese is pierced by hand during the ripening process to allow the growth of mild blue veins through the paste.
| Tasting Notes |
It is soft blue with its yielding texture it avoids the harsher notes sometimes associated with blue cheese, it has a slight saltiness, typical of blue cheese. The younger cheese is more resistant to touch, but as it matures this resistance gives way to a muchsofter texture. |
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| Nutritional Advice |
Typical values per 100g: Energy 1753kj/423kcal, Fat 37.2g (of which Saturates 23.5g), Carbohydrate 0.1g (of which Sugars 0.1g), Fibre 0.0g, Protein 26.6g, Salt 1.8g |
| Dietary Information |
Pasteurised. Cow’s milk |
| Cheese Care |
Keep refrigerated. To enjoy this cheese at its best, eat within 7 days of opening and by the best before date shown. Once opened we recommend wrapping your cheese in greaseproof paper and storing in an air-tight container in the fridge |
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