Cow's milk is pasteurized and inoculated with Penicillium roqueforti mold spores and then coagulated with natural rennet. At this point, salting takes place and then smoking. The cheese is then wrapped in black tea leaves and left to rest and mature for about 40 - 60 days.
Cow's milk is pasteurized and inoculated with Penicillium roqueforti mold spores and then coagulated with natural rennet. At this point, salting takes place and then smoking. The cheese is then wrapped in black tea leaves and left to rest and mature for about 40 - 60 days.
Shipping costs £40.16, free over £249.40
Price VAT included
