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Made by Claire Burt in Cheshire from local milk, this little blue cheese is creamy in texture, with a sweet tang from the blue veins. The paste softens as it matures, but the flavour remains mellow and rich.
Penicillin Roqueforti is added to the milk, and it is this greenish grey mould that grows on the surface of the cheese to create its attractive, bloomy coat.
The magic occurs when the cheeses are hand-pierced to allow oxygen to reach the interior. Small pockets of blue form in the creamy paste, and tiny blue veins can appear through the spaces between the curds.
In such a small cheese, the distribution of blue can be hard to control, and so the blueing can be a little sporadic, but the flavour that it brings permeates the whole cheese.
As the cheese matures, the paste begins to break down, bringing a delicately creamy richness that balances perfectly with the mineral tones of the blue.