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Technically, the milk is concentrated by modern ultra-filtration methods before hooping, & the surface moulds added are a mixture of geothricum & white mould cultures. These act to slowly ripen the interior of the cheese over a period of several months as well as the ultra filtration method giving longer life to the cheese. The rind is white or ivory & will turn beige with ripening. The interior is soft, rich and silky developing a wonderful astringent blue as the white mould breaks down, resulting in a more intense flavour. The flavour is spicy, fresh & creamy with a slight salty tang on the palate. A great tasting white mould blue with an interesting “bumpy” rind.