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This is a more mature cheese - usually over 3 months and will keep unopened for 12 months or more to become a really tasty cheese.

Extra Information

It is wax enrobed in red and will weigh between 1.200 and 1.300Kgs.

The wax keeps the moisture in the cheese during the curing process and stops the intrusion of unwanted surface bacteria

Ruby Bay cheese needs to be turned about once a week during the curing process so a very careful watch is kept on its development. We sell these cheeses at different levels of ageing.

It is slightly drier inside with a soft buttery flavour

Serving

The wax is easily removed and it will cut well with little wastage. Probably best to be given as a wedge for people to cut from