This cow’s milk blue cheese comes from Ross-shire in Scotland, but
we purchased it from Cartmel Cheeses in Cumbria. The
sample we tried appeared to have quite a mixed rind with blue, green and white
moulds, as well as some yeast/bacteria development. The rind was quite thick, covering about 5mm
of creamy, almost liquid, broken down cheese.
The paste in the centre was still quite light coloured, and had an appearance
somewhat like Roquefort – with large mechanical openness that may have been
enhanced by some gas development. The
mould in the centre was very light green in colour and was developed to a lower
level than the outer rind would suggest.
The mouthfeel was generally creamy although slightly chalky with an acidic
taste in the centre. The flavour was of
reasonably young mould – it had not developed the savoury, complex blue mould
punch we were expecting. Overall we
thought this example was over-ripe on the outside compared to the centre. We forgot to take a photo of this cheese!
We have tried more recent examples of this cheese from the
same shop, and these were more consistently ripened throughout and with a more
balanced flavour.
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