MealMap #54

A blue cheese made from a blend of cow's, sheep's and goat's milk. The curd is set with a precise dose of rennet, cut into hazelnut-sized pieces, drained, then packed loosely into moulds so air circulates and blue mould takes hold. After salting and a first cure of twelve to eighteen days, it finishes for at least two more months in a natural limestone cave, whose cool, damp air builds the sharp flavour and sticky rind. The finished cylinder is grey to yellow-green outside, white and compact inside, streaked with teal veins, and powerfully spicy. It was traditionally sold wrapped in sycamore maple leaves, and is now more often found in stamped gold foil.

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