

Made from raw cow’s milk and inoculated with the famous Penicillium Roqueforti. It develops a mouldy coat before being pierced by hand, allowing the growth of mild blue veins through the paste.
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Maida Vale incorporates a 'washed-curd' method, whereby during the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a...
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...