The cow's milk is pasteurized and inoculated with Penicillium Roqueforti mold spores and then coagulated with natural rennet. At this point, salting occurs followed by smoking. The cheese is then wrapped in black tea leaves and left to rest and mature for at least 60 days.
Shipping costs £40.16, free over £249.40
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The cow's milk is pasteurized and inoculated with Penicillium Roqueforti mold spores and then coagulated with natural rennet. At this point, salting occurs followed by smoking. The cheese is then wrapped in black tea leaves and left to rest and mature for at least 60 days.
