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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Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...