Cow's milk is pasteurized and inoculated with Penicillium Roqueforti mold spores and then coagulated with natural rennet. At this point, it is salted and then smoked. The cheese is then wrapped in black tea leaves and left to rest and mature for at least 60 days.
Cow's milk is pasteurized and inoculated with Penicillium Roqueforti mold spores and then coagulated with natural rennet. At this point, it is salted and then smoked. The cheese is then wrapped in black tea leaves and left to rest and mature for at least 60 days.
Shipping costs £40.63, free over £252.30
Price VAT included
