• Ruby port
• Crusty baguette
This subtle blue showcases the sweetness and purity of the sheep milk. The gorgeous golden rind hides a bright centre that contrasts the white and blue. The mottled veins through the cheese give enough for the non-blue and blue lover alike. This seasonal cheese is produced on the rich Autumn milks when the cream is high and the richness of flavours is at its peak. This is a Basque-like cheese with an artists influence.
The cheesemaker is the master of the petrie dish of moulds and bacteria as they select which to make with their cheese. Each style of cheese requires a particular mould which will give the signature flavours and aromas. Blue cheese utilises either Penicillium roqueforti or P. glaucum while most soft cheeses use P. camemberti. C. Camemberti moulds to help ripen the cheese from the outside, hence why they are called Surface-Ripened Cheeses. Cheeses such as St Marcellin, on the other hand can have a whole range of fungi allowing for a very distinctive style, texture, flavour and aroma.