Northern Blue

The cheeses are un-moulded and hand salted, before being transferred to their temperature and humidity-controlled cave for maturation. While in the cheese room they get turned regularly so the whey drains evenly and they mature consistently. The Norther Blue’s are taken out after about seven days to be spiked – a process which creates their distinctive veins. The penicillium Roqueforti is added to the milk to be activated by oxygen.

Each truckle receives about 200 punctures, before being wrapped in foil by hand and returned to the cave for further maturation. Blue cheese generates heat as it matures and the foil helps keep in the warmth, allowing it to develop evenly. This delivers that smooth, strong european style Norther Blue Cheese.