Description: Semi Hard Blue vein cheese
Strength: Medium Strength
Texture: Slight Crumble, smooth, melts on the palate
Flavour Profiles: Galactose and Glucose add delicate sweetness
Mid Strength Roquefort mold adding mild buttery notes.
Rind: Natural rind, varying seasonally.
Maturation time: 2 - 3 months,
Tip: best eaten at room temperature
Awards: Silver Medal - Class 27
2020 NSW DIAA Dairy Product Competition