SHARP, SALTY AND INTENSE
Our Blue Cheese is aged for at least 4 weeks.
The blue to grey pockets of mold that dot a chunk of the blue cheese are colonies of the mold Penicillium Roquefort found naturally in the caves of Roquefort, France.
It has a distinctive taste, moist, crumbly paste, and a sharp, sweet and nutty flavor from the cashews, creating a pleasant pique on the palate.
