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This is the cheese set with Roquefort and then carefully pierced - stitched- at various times during the curing process.

Extra Information

These holes allow air to enter the cheese and so activate the Roquefort bacteria. A bluish mould begins to grow in the 4th - 6th week of curing and will continue to grow until all the available air is used. The mould then flavours the surrounding cheese and the degree to which this happens and the sharpness of the flavour depends on the type of Roquefort chosen.

Bay Blue is a creamy blue which is totally delicious on crackers but can also be used as a cooking cheese in any number of dishes.

It comes the same size and shape as the Farmhouse Brie and will weigh between 1.200 and 1.300 kgs.

Serving

Blue cheese, being stronger and very individual will appeal to those people who enjoy the 'terrior' in the cheese.

Along with tasty white cheese - ( the Bay Yellow) - these cheeses often appeal to older people whose taste buds are beginning to degrade. But this is certainly not always true!!! and the cheese will appeal to a wide range of people.

This particular blue makes an ideal cooking cheese where a gentle taste of the Roqueforte tradition is needed.

Blues as a general rule require a sweet wine - like a late Riesling - as dry wine and many of the reds may leave a rather unpleasant taste in the mouth.