Our signature cheese. Made using the famous Penicillium Roqueforti . Released between 3 & 4 months of age it is a distinct & sometimes unusually flavoured blue with an underlying ewe’s milk derived sweetness. At times this cheese shows hints of smoked meat on the finish - a characteristic of small amounts of brevi.
A traditional Manchego style of cheese with a smooth buttery flavour and a creamy finish on the palate. Only our spring milk is used for this cheese which is released from 2 months to 8 months of age.
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